03 September 2010

crab cakes for Chesapeake eggs benedict

This baby is one of my favorite special breakfast ot brunch (or in crab fest's case, dinner) items.
Crab cakes by themselves are a treat, but top them with a runny poached egg and some hollandaise? Taking them to the next level. They're not terribly hard to make (assuming you know how to poach an egg, and if you want a good idea - google how Alton Brown does it cuz he's the man) but they do take some time and good timing to have everything come out at the same time. We cheated and used a hollandaise mix, thus the recipe for only the crab cakes here, since that's the only recipe we really used, hehe. But basically, if you have 2 people, great - one can poach the eggs while the other fries the crab cakes. OR if its just you, make the hollandaise first, then poach the eggs while the crabcakes are being broiled and muffins being toasted. By the way, split an English muffin with a fork, please! Nooks and crannies, folks... you don't get them if you use a knife, mmkay! 

Besides these crab cakes, you'll need English muffins, eggs to poach, and some hollandaise. Oh, and butter for the muffins. To make the eggs benedict: buttered muffin topped with crabcake topped with the egg topped with hollandaise. Serve with some homefries for breakfast. Mmmm. Or with salad for dinner. Mmmm.

Crab Cakes
adapted from allrecipes.com

1 Tbsp butter
1 Tbsp olive oil
4 green onions, chopped
1 clove garlic, minced
1 tsp dry mustard
3/4 tsp cayenne pepper (1/2 if you don't like a little kick of heat)
1 1/4 tsp garlic powder
3/4 tsp old bay powder
1/2 C crushed buttery round crackers
16 oz crab meat
1 egg, beaten
2 tbsp mayonaisse
squeeze of half a lemon (no seeds!)
salt and pepper to taste
1 C panko
more oil for frying

Sautee green onion and garlic in the 1 tbsp butter and 1 tbsp olive oil. Set aside and allow to cool while you combine the next five ingredients (from the dry mustard to the buttery round crackers) in a small bowl. Put crab meat into a large bowl. Add egg and mayonaisse to it then give a gentle toss. Add the spice mix, cooled onion/garlic, and lemon juice. Toss gently until combined well -- but be gentle so you keep the chunks of crab. Form into patties. This will make 12 small patties, or 8 larger ones. Use the english muffins as a size guide. Refrigerate until ready to use.

If you're going to fry these: heat up some olive oil over medium high heat. Coat each patty with panko, then fry until each side is golden brown.

If you're going to broil them, set oven to broil. Coat each patty with panko. If they're small, broil for about 6 min a side. If they're larger, about 8 minutes per side.


  1. I think I'll actually try this one. Glad you're posting more now!

  2. I LOVE this meal! It's one ofmy absolute favorities! I'll have to make this one morning :) Clydes has great ones if you don't feel like making them yourself hah

  3. Thanks Orion.
    And I really like Clydes' version. So tasty (and less work, lol).