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!
![Crab Cake Benedict](https://www.heinens.com/content/uploads/2021/08/Heinens-Crab-Cake-Benedict_600x700_1.jpg)
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.
![Crab Cake Benedict](https://www.heinens.com/content/uploads/2021/08/Heinens-Crab-Cake-Benedict_600x700_2.jpg)
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](https://www.heinens.com/content/uploads/2021/08/Heinens-Crab-Cake-Benedict_800x550.jpg)
Crab Cake Benedict
- Cook time:
- 20min
- Prep time:
- 30min
- Total time:
- 50min
- 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.