Crab Cake Benedict


For Crab Cakes

1 pound lump Crab Meat

1/2 cup Mayonnaise

1 teaspoon Dijon Mustard

1/3 cup Italian Seasoned or Plain Breadcrumbs

1/3 cup Red Bell Pepper, finely diced

1/4 cup Red Onion, finely diced

2 tablespoons fresh Parsley, roughly chopped

1 1/2 teaspoons Kosher Salt

1/2 teaspoon ground Black Pepper

1 large Egg, lightly beaten

3 tablespoons Extra Virgin Olive Oil

For Sauce

1/4 cup Roasted Red Bell Peppers, drained

1/2 cup Mayonnaise

For Serving

4-6 Large Eggs

1 teaspoon Vinegar

Mixed Greens

1 teaspoon Lemon Juice

Fresh Parsley


Preheat oven to 200 degrees Fahrenheit.

In a large bowl, combine all ingredients. Stir to combine well. Form into 4-6 patties. Place in the refrigerator for 10-15 minutes to chill. Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the crab cakes to the skillet. Fry on each side for 4-5 minutes until browned. Transfer to a baking sheet and keep warm in the oven while preparing the eggs.

Toss the mixed greens lightly with lemon juice and set aside. In a food processor, combine the roasted red bell peppers with the mayonnaise until thoroughly pureed and you have a sauce-like consistency. If the sauce is too thick, add 1 teaspoon lemon juice until desired consistency is reached. Set aside.

In a sauce pot, bring water to a steady simmer. Add the vinegar to the water. Crack an egg into a small bowl without breaking the yoke. Swirl the water to create a whirl pool in the pot. Gently slide the egg into the whirlpool. Let cook for 3-4 minutes and then remove with a slotted spoon. Gently drain on a paper towel. Repeat with all of the eggs.

To build, place a small amount of the greens on a plate. Top with a crab cake followed by a poached egg. Drizzle the roasted red pepper sauce over the egg and garnish with fresh parsley. Enjoy immediately.


Photographed by Alli Shepherd.