Crab Cake Benedict
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
With a little help from Heinen’s Seafood Department, you can prepare a restaurant-worthy Crab Cake Benedict for a special brunch or breakfast-for-dinner any day of the week!
Featuring Heinen’s crab cakes, this classic dish looks and tastes impressive, but is surprisingly simple to make. Serve it alongside a simple green salad with vinaigrette, roasted asparagus or Heinen’s fresh-cut fruit.
For best results, allow the crab cakes to thaw overnight in the refrigerator. The package includes instructions for preparing them either on the stove top or in the oven.
Crab Cake Benedict
Servings: 2
Ingredients
For the Crab Cake Benedict
- 1 package Heinen’s crab cakes
- Heinen's avocado oil
- 2 large Heinen’s cage free eggs
- 8 cups water
- 1 Tbsp. white vinegar
- 1-2 Heinen’s whole wheat English muffins, split and toasted
- Fresh chives, chopped
- Black pepper
- Mixed greens plus vinaigrette, for serving
For the Hollandaise
- 3 egg yolks*
- 1 Tbsp. lemon juice
- ½ tsp. Dijon mustard
- 1/8 tsp. cayenne pepper
- 4 oz. (1 stick) Heinen's unsalted butter
- Kosher salt, to taste
Instructions
For the Hollandaise
- In a blender, combine egg yolks, lemon juice, Dijon mustard and cayenne pepper. Blend until well-combined.
- Microwave the butter in a glass measuring cup until melted and bubbling. You’ll want the butter very hot and steaming before adding it to the blender.
- With the blender running on low, remove the blender plug from the lid and slowly pour in the hot melted butter in a steady stream. Plug the lid and continue to run the blender on medium speed for 15 seconds until the sauce thickens and turns a pale yellow. If the sauce is too thick, add hot water, 1 tablespoon at a time, and blend again until desired consistency is reached. Season to taste with salt, then transfer the hollandaise to a glass jar. To keep the sauce warm, set the jar in a bowl of hot water. Leftover hollandaise can be refrigerated for up to 2 days.
For the Poached Eggs
- Bring 8 cups of water to a rapid simmer (not a full boil) in a pot. Stir in vinegar.
- Crack an egg into a small ramekin or dish. Using a spoon, create a rapid whirlpool in the simmering water.
- Gently pour the egg into the center of the whirlpool. Cook the egg for 2-3 minutes, then remove using a slotted spoon and transfer to a paper towel-lined plate. Repeat this process with remaining egg(s).
For the Crab Cakes
- Pan fry or bake the crab cakes according to the package directions.
To Assemble
- Top each toasted English muffin half with a crab cake, poached egg and spoonful of hollandaise (or to taste).
- Garnish with chopped chives and freshly cracked black pepper.
- Serve with a simple green salad with vinaigrette, roasted asparagus or Heinen’s fresh-cut fruit.
*Note: The eggs in hollandaise sauce are not fully cooked. Use pasteurized eggs to reduce the risk of foodborne illness.
