A traditional brunch entrée, Eggs Benedict is as easy to prepare for eight people as it is for four. It’s simply a matter of making the components ahead, then putting them all together to serve. (I make these with Salmon Cakes as well and is equally as delicious.)
For the crab cakes
- 4 cups fresh Dungeness crabmeat
- (about 4 crab, cooked and cleaned)
- ½ cup mayonnaise
- ½ cup fresh parsley, chopped
- 4 cloves garlic, minced
- ¼ cup l emon juice
- 1 large egg
- 2 tsp Dijon mustard
- 1 tbsp Old Bay seasoning
- 1 cup Panko bread crumbs,
- plus ½ to ¾ cup for forming
- 1/8 cup sesame seeds
- olive oil or peanut oil for frying
For the Hollandaise Sauce
- 1 egg yolk or 1 tbsp mayonnaise
- ½ tsp Dijon mustard
- 1½ tsp lemon juice
- ½ cup butter (1 stick) clarified (pg.168)
- or melted
- sea salt and black pepper, to taste
- 8 large eggs
- 1 tsp white vinegar
- 4 English muffins, split and toasted
- lemon wedges for serving
To make the crab cakes:
- In a large bowl; combine all ingredients, (except sesame seeds and oil) stirring gently to combine. Dividing evenly, form mixture into 8 cakes. Dredge each mound in panko and sesame seeds to coat, set aside.
- In a large nonstick skillet over medium-high heat; sauté half the cakes in 1½ tablespoons of oil. Cook until golden, about 3 minutes, then carefully flip the cakes over and cook on the other side about 2 minutes more. Transfer to a paper-towel lined plate. Sauté remaining cakes in the same manner.
To make the hollandaise sauce:
- In a blender, (or whisk by hand) place egg, mustard and lemon juice; whirl at high speed until blended. With blender running, add melted butter a few drops at a time, then increase flow to a steady stream. Season with salt and pepper.
For the poached eggs:
- Fill a large skillet with enough water to reach a depth of 1½ inches and bring to a boil. Add the vinegar and heat until bubbles form on the pan bottom with an occasional one popping to the top. Break each egg into the water; do not overcrowd. Cook until set to your liking (poke white gently to check for firmness). For soft yolks and firm whites, allow 3 minutes.
- Place two English muffin halves on each of 4 plates. Divide crab cakes among the muffins and top each with a poached egg and some sauce. Season with salt and/or pepper as desired.
Recipe excerpt from My Tiny Alaskan Oven, by La Donna Gundersen
Copyright 2014 by Ole and LaDonna Gundersen