Crab Cakes Eggs Benedict with Roasted Asparagus
Yes, it is as good as it sounds. This recipe is very decadent and delicious. Perfect for a holiday morning! I usually mix up the crab cakes the night before, so it only takes about 10 minutes to whip this impressive breakfast in the morning. I also use these crab cakes as an appetizer with my dill aioli sauce and as a filling for my crab stuffed mushrooms. How very versatile!
Yes, it is as good as it sounds. This recipe is very decadent and delicious. Perfect for a holiday morning! I usually mix up the crab cakes the night before, so it only takes about 10 minutes to whip this impressive breakfast in the morning. I also use these crab cakes as an appetizer with my dill aioli sauce and as a filling for my crab stuffed mushrooms. How very versatile!
- 1 egg, beaten
- 1 pound lump crab meat
- 2 slices white bread crusts removed and processed in blender
- 1 tbsp. light mayo
- 1 tsp. old bay seasoning
- 1 tsp worcestershireâ sauce
- 1 tsp. dijon mustard
- 1 tbsp. dried parsley or you could use fresh
- 2 tsp. lemon juice
- 1 stem green onion green parts only
- butter for frying
- 3 english muffins
- Carbohydrate 17.5852851067837 g
- Cholesterol 67.8553200666667 mg
- Fat 3.94975033794432 g
- Fiber 1.01814305031965 g
- Protein 17.6424403977274 g
- Saturated Fat 1.65765564146625 g
- Serving Size 1 1 Recipe (124g)
- Sodium 855.298163566394 mg
- Sugar 16.5671420564641 g
- Trans Fat 0.633227764790809 g
- Calories 181 calories
Step-by-step
- Combine all ingredients except crab. Fold in the crab.
- Chill for 1 hour or overnight.
- Heat butter in a pan.
- Form 6 crab cakes.
- Fry for 4-5 minutes per side.
- Heat 1 1/2 inches of water in a pan until bubbling. Add 1 tbsp vinegar.
- Crack eggs into custard dishes and gently slide into water.
- Cook for 4.5 minutes.
- Remove with slotted spoon and drain on paper towel.
- Toast english muffins.
- Top each muffin half with a crab cake and a poached egg.
- Add hollandaise sauce and paprika.
- Trim asparagus, drizzle with olive oil, salt, and pepper.
- Roast at 425 degrees for 20 minutes.
The Mechanics of Binding and Frying
Combining mayonnaise, Dijon, and Worcestershire creates an emulsion that holds the crab together when subjected to the thermal shock of hot butter. Chilling the formed cakes for a full hour solidifies the fats, preventing the protein structure from disintegrating during the four-minute fry. Maintaining the pan at medium-high heat ensures a deep golden-brown crust forms before the interior overcooks.Precision Poaching and Assembly
Poaching eggs demands temperature regulation just below the boiling point, specifically when tiny bubbles cling to the bottom of a pan maintained with one tablespoon of vinegar to accelerate white coagulation. Submerging them for precisely four and one-half minutes yields a firm exterior surrounding a fluid yolk that will enrich the entire stack. Pairing these rich elements with asparagus roasted at 425 degrees Fahrenheit for twenty minutes introduces a necessary bitter green note to cut through the heavy hollandaise sauce.
