Ingredients
- 12 ounces crabmeat picked through
- 1/4 cup celery finely diced
- 2 tablespoons cilantro chopped
- 3 tablespoons chives finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 8 tablespoons unsalted butter melted
- 4 large eggs
- 2 English muffins split and toasted
- 2 tablespoons chives chopped for garnish
Instructions
- In a bowl, mix together crabmeat, celery, cilantro, 1 tablespoon of the chives, the mayonnaise, and panko breadcrumbs until well combined.
- Form the crabcake mixture into 4 equal-sized patties. Refrigerate, covered, for at least 1 hour and up to 1 day for the mixture to bind.
- Heat olive oil in a skillet over medium heat and cook crab cakes for about 4 to 5 minutes on each side until golden brown. Set aside and keep warm.
- For the hollandaise sauce, whisk together egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until mixture thickens.
- Gradually add melted butter to the egg mixture, whisking constantly until the sauce is thick and doubled in volume. Remove from heat and set aside.
- Poach the eggs in a skillet of simmering water for about 3 to 4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- Assemble the eggs Benedict by placing a crab cake on each toasted English muffin half. Top with the poached eggs and drizzle with hollandaise sauce. Garnish with the remaining 2 tablespoons chopped chives.