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!
Course Breakfast, Brunch, Main Course
Cuisine American
Keyword crab cake benedict, eggs benedict
Prep Time 45 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 6
Calories 468kcal
Author Erica
Ingredients
3English muffinstoasted
6spears asparagus
2teaspoonslemon juice
6large eggs
2teaspoonsvinegar
2tablespoonsgreen onionschopped, for garnish
Cayenne pepperfor garnish
Crab Cakes
1large egg
⅔cupbreadcrumbs
¼cupmayonnaise
2tablespoonsgreen onionschopped
2shakes Worcestershire sauce
1tablespoonsDijon mustard
1tablespoonOld Bay seasoning
½tablespoonlemon juice
1teaspoonkosher salt
Pinch cayenne pepper
Pinch black pepper
12ounceslump crab meat
1tablespoonunsalted butter
Easy Hollandaise Sauce
1large egg yolk
1teaspoonwater
2teaspoonslemon juice
8tablespoonsunsalted buttermelted
Pinch cayenne pepper
Kosher saltto 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.