Florida Blue Crab Cake Benedict


Blue Crab Cake Benedict

1 pound Florida crabmeat, drained, shell pieces removed

1 large Florida tomato, sliced

4 eggs, pan fried

¼ cup red onion, finely chopped

2 tablespoons fresh parsley, chopped

3 tablespoons light mayonnaise

2 tablespoons Dijon mustard

¾ teaspoon seafood seasoning

½ teaspoon Worcestershire sauce

2 egg whites, lightly beaten

1 ½ cups panko (Japanese breadcrumbs), divided

2 tablespoons olive oil

Hollandaise Sauce

3 eggs, yolks separated

¼ teaspoon Dijon mustard

½ lemon, juiced

Hot pepper sauce, to taste

1 stick unsalted butter, melted

Sea salt, to taste


Blue Crab Cake Benedict
Combine the red onions, parsley, mayonnaise, mustard, seafood seasoning, worcestershire sauce, and egg whites a medium bowl. Gently fold in crabmeat and ¾ cup panko. Cover and chill 30 minutes. Shape the crab mixture into 8 patties about ¾-inch thick. In a shallow dish, roll patties in remaining ¾ cup panko, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden brown on each side.

Hollandaise Sauce
In a blender or food processor, add mustard, lemon juice, egg yolks and a few dashes of hot pepper sauce. Blend ingredients and slowly add the melted butter until the ingredients thicken. Taste hollandaise and adjust seasoning with salt and hot pepper sauce. Serve sauce immediately.

To assemble Florida Blue Crab Cake Benedict, place one or two slices of tomato on each plate. Season the tomato lightly with salt and pepper. Place a pan-fried egg over each tomato slice. Add a crab cake to the top of each pan fried egg. Evenly distribute the hollandaise sauce over the top of each crab cake and serve immediately.

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Florida Blue Crab Cake Benedict

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