(A very special Thanks to Short and Bald for the Photo!)
This is a timeless and classic favorite of mine! My Executive Chef Bobby Trigg has made this so many times for my restaurant, I can make these blind folded! I’m gonna try to keep this as simple as possible for everyone!
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- 1/2 lb Jumbo Lump Crab Meat
- 1 Egg White
- 1/4 Cup Mixed Diced Bell Peppers (Green, Red, Orange, just something to add color and hint of sweetness)
- 3 Table Spoons of Bread Crumbs
- Kosher Salt & Pepper to taste (usually a pinch of each will do)
- 6 English Muffins
- 2 Teaspoons of White Vinegar
- Sprig of Fresh Parsley for color and plate presentation
For the Hollandaise Sauce: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble, and who wants scrambled eggs at the moment? Not me! Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. HINT ALERT: If the sauce gets too thick, whisk in a few drops of warm water before serving.
For the Crab Cakes: Shred (pull apart) the jumbo lump crab meat (Unless you like yours “lumpy”). Add in all of you ingredients in one bowl. I like to use my hands and get dirty! So, dig in with both hands and mix everything together. The egg whites help stick everything together. If you want to add more bread crumbs, you can. I just don’t like a lot of FILLER in my crab cakes! Heat your frying pan up until it gets hot, and then add in about a teaspoon of vegetable oil (or other oil of your choice, EVOO is fine). Slide your crab cakes in, and brown on both sides. You want a nice medium heat on your pan. You should only need about 2 to 2 1/2 minutes on each side at the most.
For The Eggs: Fill up a small to medium size pot half way full of water and add the vinegar. Why add vinegar? Well, it helps to the aid the cooking of the egg white. If you didn’t, you would wind up with egg drop soup! that’s a completely different recipe. Wait for a nice mild rolling boil to happen. Slowly add in your cracked eggs, we don’t them breaking apart. You literally want to release the egg as close to the water that you can. Cook for approximately 2 1/2 – 3 minutes. Lift the eggs out with a slotted spoon to help drain as much water off of the egg as you can.
Putting it together: Make sure you English muffin is lightly toasted. Place the crab cake on it first. Then the Egg, and finally top it off with your delicious hollandaise sauce. Add the sprig of Parsley in the middle of the English muffins or on top, your choice. I’ll let you have that much creativity. I’m nice that way.
Wa-lah! You have a scrumptious breakfast, or brunch! I definitely love these served with a glass of mimosa! Super Yum Duo!