Florida Blue Crab Cake Benedict

servings 4


Blue Crab Cake Benedict

1 pound Florida blue crab meat, drained, shell pieces removed

1 large Florida tomato, sliced

4 eggs, pan-fried

1/4 cup red onion, chopped fine

2 tablespoons fresh parsley, chopped

3 tablespoons light mayonnaise

2 tablespoons Dijon mustard

3/4 teaspoon seafood seasoning blend

1/2 teaspoon Worcestershire sauce

2 egg whites, lightly beaten

1 1/2 cups panko, divided

2 tablespoons olive oil

Sea salt and fresh ground black pepper, to taste

Hollandaise Sauce

3 egg yolks

1/4 teaspoon Dijon mustard

1/2 lemon, juiced

Florida hot sauce, to taste

1 stick unsalted butter, melted

Sea salt, to taste


Blue Crab Cake Benedict
In a medium bowl, combine the red onions, parsley, mayonnaise, mustard, seafood seasoning, Worcestershire sauce and egg whites. Gently fold in the crab meat and 3/4 cup panko. Cover and chill for 30 minutes. Shape the crab mixture into 8 patties about 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 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 Florida hot sauce. Blend ingredients and slowly add the melted butter until the ingredients thicken. Taste and adjust seasoning with salt and hot pepper sauce. Serve sauce immediately.

To assemble Florida Blue Crab Cake Benedict, place 1 or 2 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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