Description
Mother’s Day Crab Cake Benedict is an exquisite brunch dish that combines crispy crab cakes, perfectly poached eggs, and a rich hollandaise sauce. This delightful recipe brings restaurant-quality flavors to your table, making it a perfect way to show appreciation for mom. The harmonious blend of ocean-fresh crab and buttery sauce creates a warm and inviting experience that will impress everyone. Whether for brunch with family or a surprise breakfast in bed, this dish promises to make Mother’s Day unforgettable.
Ingredients
Scale
- 1 lb fresh lump crab meat
- 2 large eggs (for poaching)
- 1/2 cup plain breadcrumbs
- 1/4 cup mayonnaise
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 1 tsp paprika
- 2 tbsp unsalted butter (for cooking)
- Hollandaise Sauce: 3 egg yolks
- 1/2 cup melted unsalted butter
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix crab meat, breadcrumbs, mayonnaise, lemon juice, Parmesan cheese, paprika, salt, and pepper until just combined.
- Form into patties and place on a parchment-lined baking sheet; chill for extra crispiness.
- Cook crab cakes in melted butter over medium heat for 4-5 minutes per side until golden brown.
- Poach eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
- For hollandaise sauce, whisk egg yolks and lemon juice over simmering water until thickened; slowly drizzle in melted butter while whisking until creamy.
- Serve two crab cakes per plate topped with poached eggs and hollandaise sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 300mg