Quick Crab Benedict Recipes

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MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up.
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  • Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
  • In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
  • Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
  • Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  • Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

BENEDICT CRAB CAKES



Benedict Crab Cakes image

Treat yourself to these hearty crab cakes that are made using Progresso® Bread Crumbs and served with poached eggs and mock hollandaise - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 16

2 (6-oz.) cans crabmeat, drained, flaked
1/2 cup finely chopped red bell pepper
1/3 cup Progresso™ Plain Bread Crumbs
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 eggs, slightly beaten
1 tablespoon margarine or butter
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 teaspoon dried dill weed
1/4 cup hot melted butter
1 tablespoon vinegar
4 cups water
4 eggs

Steps:

  • Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
  • Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
  • In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
  • In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
  • With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g

QUICK CRAB BENEDICT



Quick Crab Benedict image

It's best to use good crab in this recipe- look for pasteurized kind in the refrigerated section of the supermarket. A quick and easy breakfast or lunch..even good enough to serve for breakfast for company.

Provided by Pat Duran

Categories     Seafood

Time 10m

Number Of Ingredients 5

4 large eggs,poached
2 english muffins, split and toasted
1/2 c good crab meat
1 ripe avocado,pitted and sliced
1/2 c hollandaise sauce, store bought

Steps:

  • 1. Top each toasted muffin with avocado slices and then place the poached eggs.
  • 2. Top eggs with the crab and then with the hollandaise sauce. Sprinkle each serving with old bay seasoning.
  • 3. Your may like this one too: Easy Brown Butter Hollandaise Sauce: 3 egg yolks 1/2 teaspoon yellow mustard 2 Tablespoons lemon juice 1 teaspoon chopped lemon zest 1/2 cup hot brown butter 1 Tablespoon chopped chives Melt the butter in a small saucepan over medium heat and watch it until the color turns golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind. In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium, slowly pour in the hot butter in a thin stream. The sauce should thicken quick quickly. Pour into a bowl and keep warm in a warm water bath while preparing the eggs.

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY



Crab Cakes Eggs Benedict Recipe by Tasty image

Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.

Provided by Matt Ciampa

Categories     Breakfast

Time 2h

Yield 4 servings

Number Of Ingredients 21

3 tablespoons shallot, minced
½ teaspoon dried parsley
¼ teaspoon garlic powder
1 teaspoon dijon mustard
1 large egg yolk
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 pinch black pepper
1 pinch cayenne pepper, plus more for garnish, optional
2 cans crab meat, drained and picked for shells
¾ cup panko breadcrumbs
½ cup all purpose flour, for dusting
¼ cup canola oil
4 large eggs
1 tablespoon white wine vinegar
1 large egg yolk
2 teaspoons lemon juice
¼ teaspoon kosher salt
1 stick unsalted butter, melted

Steps:

  • Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
  • Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
  • Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
  • Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
  • Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
  • Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams

CRAB CAKE EGGS BENEDICT



Crab Cake Eggs Benedict image

It's time to indulge! The delicious eggs Benedict elevated with a Pacific Northwest crab twist! Chunks of sweet crab meat and creamy hollandaise sauce will melt in your mouth for an unforgettable brunch.

Provided by Jane Majerus

Categories     Gourmet

Time 1h

Yield 4

Number Of Ingredients 1

"3 Tbsp shallots, minced", "2 Tbsp celery, minced", "1 egg, lightly beaten", "1 tsp Dijon mustard", "2 tsp lemon juice", "3 Tbsp mayonnaise", "2 garlic cloves, minced", "1 tsp parsley, minced", "½ tsp Old Bay seasoning", "Salt and pepper to taste", "Pinch of cayenne (optional)", "2 cups Aqua Star Blue Swimming Crab Meat, well drained", "¾ c panko breadcrumbs", "2 Tbsp olive or vegetable oil", "4 large eggs", "1 Tbsp vinegar", "Salt", "2 sticks of butter, unsalted", "2 egg yolks", "1 tsp lemon juice", "Salt & pepper to taste", "Pinch of cayenne (optional)", "2 English muffins, split", "1 tomato or cherry tomatoes", "1 handful spring mix greens"

Steps:

  • To make the crab cakes, in a large bowl, whisk together shallots, celery, egg, Dijon mustard, lemon juice, mayonnaise, garlic, parsley, and seasonings. Add the crab meat and gently fold in the panko breadcrumbs, taking care not to break up the crab meat. Cover the bowl and let sit in the refrigerator until ready to form into cakes (up to overnight). Mold crab mixture into 4 patties. Add oil to medium skillet and fry the crab cakes over medium to medium-high heat for 3-4 minutes per side. Transfer cakes to a paper towel-lined plate. To poach eggs, bring a large pot of water to a simmer over medium heat. Add vinegar and salt. Crack egg into a small bowl. With a spoon, stir the water to form a whirlpool. In the center of the whirlpool, carefully drop the egg. When the egg begins to float, approximately 3-5 minutes, remove with a slotted spoon and transfer to an ice bath. Repeat for the remaining eggs. Reserve the poached water for later. For the Hollandaise sauce, melt two sticks of butter in a small pot over medium heat. While the butter is melting, add 2 egg yolks and a dash of water to a blender over low speed. Once the butter has fully melted, slowly drizzle into the blender with the egg yolk mixture. Continue until the sauce has become thick and blonde. Toward the end, add lemon juice, salt, pepper and cayenne (as desired). Toast the English muffins. While muffins are toasting, add the poached eggs back into the water to warm without overcooking the yolks. To plate, place each crab cake on an English muffin, top with a poached egg and the hollandaise sauce. Serve with a side of mixed greens and tomatoes.

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