Asparagus and Crab Cake Benedict #BrunchWeek

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This Asparagus and Crab Cake Benedict was made for brunch! Skip the ham and opt for rich lump crab cakes, lemony blanched asparagus, and poached eggs set on top of a buttery English muffin, then drizzled with the easiest, creamiest 1-minute Hollandaise sauce in the world!

I absolutely cannot believe that April is over. It feels like yesterday was the beginning of the year, and here we are, flying straight into Sprummer.

Spr(ing-S)ummer. Yep. I think I just made that up.

Beach days, starry nights, grilled everything…all things I can give or take. I look at this interlude between hot and hotter weather more affectionately as Brunch Season. And, along with endless sparkling mimosas, this Asparagus and Crab Cake Benedict is all I want for every brunch forever.

My husband is responsible for my love for a good runny egg.

I used to only eat my Eggland’s Best eggs three ways – scrambled, boiled, and fried. Runny yolks just grossed me out for the longest time. I don’t want to say that I led a sheltered culinary life before I reached adulthood, but that’s the honest truth.

My first eggs benedict breakfast was shared with him at a local diner way back during our dating days. Shared because I refused to order my own, knowing what poached eggs were about and wanting nothing to do with them. Abe has a very convincing way of getting me to try new things, so I took a small bite.

It was all over. New obsession acquired.

Asparagus and Crab Cake Benedict.

Crab cakes, on the other hand..those I’ve always been obsessed with. Putting the two very different meal items together in the same dish – whoever did it the first time, that is – is a pure stroke of genius.

The delicate flavors in the crab cakes aren’t too heavy for a brunch dish, and they pair so nicely with the bright, lemony Michigan Asparagus and rich Hollandaise sauce. Put that all on a toasted English muffin and you’ve got a surefire recipe for happy.

What better time to enjoy this eggs benedict recipe than for Brunch Week?!

Get ready for an entire week of delicious desserts, cocktails, pastries, and pancakes – plus a whole lot more, including a fabulous giveaway you don’t want to miss out on!

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures!

This year is even bigger and better than ever! Thirty-eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! Our BrunchWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils and Flavors is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com to shop, learn, and discover new recipe ideas.

Prize #4 Cal-Organic Farms is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.

Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

Prize #5 Michigan Asparagus is giving one winner a $100 cash gift card.

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

Prize #6 Eggland’s Best is giving one winner an Eggland’s Best Kitchen Essential Prize Package that included 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg.

Eggland’s Best eggs have more of the delicious, farm-fresh taste you and your family love – any way you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

Prize #7 Cento Fine Foods is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands.

Cento Fine Foods, the premier Italian food distributor, importer, and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family”.

Try these brunch recipes on for size, also! Then keep scrolling for all of today’s delicious Brunch Week recipes, and enter the HUGE giveaway! Good luck!

• The Ultimate Brunch Burger
• Instant Pot Tomato Basil Eggs en Cocotte
• English Raisin Scones with Apple Jam

Asparagus and Crab Cake Benedict

This Asparagus and Crab Cake Benedict was made for brunch! Skip the ham and opt for rich lump crab cakes, lemony blanched asparagus, and poached eggs set on top of a buttery English muffin, then drizzled with the easiest, creamiest 1-minute Hollandaise sauce in the world!

 

Print Pin Rate

Course: Breakfast, Brunch, Main Course

Cuisine: American

Keyword: crab cake benedict, eggs benedict

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 6

Calories: 468kcal

Author: Erica

Ingredients

• 3 English muffins toasted
• 6 spears asparagus
• 2 teaspoons lemon juice
• 6 large eggs
• 2 teaspoons vinegar
• 2 tablespoons green onions chopped, for garnish
• Cayenne pepper for garnish

Crab Cakes

• 1 large egg
• 2/3 cup breadcrumbs
• 1/4 cup mayonnaise
• 2 tablespoons green onions chopped
• 2 shakes Worcestershire sauce
• 1 tablespoons Dijon mustard
• 1 tablespoon Old Bay seasoning
• 1/2 tablespoon lemon juice
• 1 teaspoon kosher salt
• Pinch cayenne pepper
• Pinch black pepper
• 12 ounces lump crab meat
• 1 tablespoon unsalted butter

Easy Hollandaise Sauce

• 1 large egg yolk
• 1 teaspoon water
• 2 teaspoons lemon juice
• 8 tablespoons unsalted butter melted
• Pinch cayenne pepper
• Kosher salt to taste

Instructions

Crab Cakes:

• In a large bowl, combine egg, half the bread crumbs, mayonnaise, green onions, Worcestershire sauce, Dijon, Old Bay, lemon juice, salt, and peppers. Gently fold in crab until well combined.
• Place remaining breadcrumbs in a shallow bowl. Divide crab mixture into eight portions and shape into balls. Gently roll the balls in the breadcrumbs and press into 1/2-inch thick patties.
• In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes and cook 3-4 minutes on each side until golden brown. 

Easy Hollandaise Sauce:

• Combine egg yolk, water, and lemon juice, in a shallow cup that barely fits the head of an immersion blender. Place the butter in a liquid measuring cup and melt in 30-second increments.
• Use an immersion blender to emulsify the sauce. With the blender constantly running, slowly drizzle the hot butter into the cup. The sauce should be thick and creamy when it's done. Season to taste with salt and cayenne pepper and serve immediately.

Poached Eggs:

• Crack the eggs into separate small bowls. Use a slotted spoon to create a whirlpool in the water, then drop the eggs into the center of the pot one at a time. Poach 3-4 minutes, gently stirring until the white is cooked but the yolk is still runny.

Blanched Lemon Asparagus:

• In a medium saucepan, bring 4 cups water to a boil. Season water with salt and add asparagus. Boil 3-4 minutes until tender.
• Drain in a colander then immediately transfer to a bowl of ice water for 1 minute. Drain again, then squeeze lemon juice over the asparagus. Set aside.

Assembly:

• Butter the toasted English muffin halves and place them on plates. Top with a crab cake, asparagus, a poached egg, and a drizzle of Hollandaise. Garnish with green onions and a sprinkle of cayenne pepper.

Notes

Hollandaise cannot be cooled and reheated. If making ahead, transfer the blended sauce to a small lidded saucepan and keep in a warm place for up to 1 hour before serving. 

Hollandaise recipe slightly adapted from Serious Eats.

Nutrition

Calories: 468kcal | Carbohydrates: 24g | Protein: 21g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 296mg | Sodium: 1250mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1035IU | Vitamin C: 7.4mg | Calcium: 110mg | Iron: 2.8mg

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PIN THIS CRAB CAKE EGGS BENEDICT RECIPE FOR LATER!

Planning your perfect brunch menu? Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.

BrunchWeek Appetizers:

Everything Bagel Dip from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:

Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking.
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich from Girl Abroad.
Spicy Pimento Cheese Omelet from For the Love of Food.

BrunchWeek Breads, Grains, and Pastries:

Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake from Books n’ Cooks.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.

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BrunchWeek Main Dishes:

Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:

I Dream of Hawaii Smoothie Bowl from Brunch-n-Bites.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.

BrunchWeek Desserts:

Breakfast Oatmeal Thumbprint Cookies from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.

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