As a child, nothing was more satisfying than slowly pulling strings with raw chicken legs out of the sun-kissed salt water. The hope and anticipation of crabs at the end of the line was a thrill that was often fed by the thought of a slow evening of picking crabs followed by Crab Cakes Benedict for breakfast!
With the creamy base of mayo, Dijon, and Worcestershire blended with Calicutts' Chesapeake Spice Blend's notes of sun-dried tomatoes, fresh lemon, celery seed, herbs, and a splash of vinegar; this traditional breakfast recipe has gotten its sea legs.
Ingredients
Crab Cakes
- 2 Tbsp Mayo
- 2 tsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3 tsp Calicutts Chesapeake Spice Blend
- 8 oz Crab meat, preferably special
Hollandaise Sauce
- 8 Tbsp Butter, melted and warm
- 3 Egg yolks
- 2 Tbsp Lemon juice
- Pinch of salt
Poached Eggs
- 1 Tbsp White vinegar
- ¼ tsp Salt
- 4 Eggs
Assembly
- Herbs, for garnish
- 2 English muffins, halved and toasted
- Butter
- Lemon
Directions
Preparation
- In a mixing bowl, whisk together mayo, Worcestershire, Dijon, and Chesapeake. Gently fold in the crab meat to form patties.
- Heat a cast iron skillet, fry crab cakes until golden brown, and keep warm.
- Brown English muffin halves in the skillet. Boil water in a pot for poaching eggs.
- For hollandaise sauce, blend egg yolks, lemon juice, and salt. Slowly add melted butter until emulsified.
- Poach eggs in boiling water, then remove with a slotted spoon.
- Assemble by placing English muffins on a plate, topping with crab cakes, poached eggs, hollandaise sauce, and garnishing with herbs. Serve with lemon slices.
- Note: Add spinach between the muffin and crab cake for extra veggies!