April 20, 2012

Crab Cake Eggs Benedict with Old Bay Hollandaise



Ingredients:
4 English muffins, toasted
8 eggs, poached*
8 warm crab cakes


for the hollandaise:
3 egg yolks
1 tablespoon cold water
4 oz hot melted butter
juice of 1/2 lemon
1 teaspoon Old Bay



Directions:
For the hollandaise:
Place egg yolks, water, lemon juice and Old Bay in a blender. Close. Blend until the mixture is frothy. While the machine is running, stream in the butter very slowly. Continue to blend until a sauce forms.

Place each English muffin on the plate, nook and cranny side up. Place a crab cake on each English muffin half. Top each with egg. Drizzle with sauce. Sprinkle with additional Old Bay.


*I use these poach pods. You just spray them with cooking spray, crack the egg in and float them in boiling water (covered) for about 6 minutes.

Serves 4

My thoughts:
This item is on the menu of nearly every brunch serving restaurant in Baltimore. It is always a treat both with locals and tourists since it combines a perennial favorite, eggs Benedict, with Baltimore's most famous dish, crab cakes. It normally is just sprinkled with Old Bay but I've always thought it would be better if the Old Bay was actually in the sauce. So I developed this quick, super tasty blender hollandaise that uses it instead of salt/pepper. It was so good! It really tied it in with the crab cake, more than it normally does. If you are making it at home, it is a good way to use up leftover crab cakes (not that we ever seem to have any) in a new way. I just popped them in the oven briefly to warm them up while I simultaneously made the sauce and poached the eggs.

4 comments:

  1. Looks delish, what crab cakes did you use, did you make your own?

    ReplyDelete
  2. My own. I link to it in the recipe. Just click the "crab cake" link.

    ReplyDelete
  3. You make it look so easy! Love your food photography how long have you been doing it for?

    ReplyDelete

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