Crab Cake Eggs Benedict for #BrunchWeek

The second annual #BrunchWeek is almost over! I am so excited to have Susan of The Girl In The Little Red Kitchen as my co-host this year! Join us while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch recipes, from cocktails to eggs benedict to donuts; there is something for everything this week.

Earlier this week I posted a Frozen Peach Bellini, Carrot Cake Baked Oatmeal, Orange Marmalade Pound Cake, Sausage, Pepper and Caramelized Onion Quiche and Lemon Blueberry Parfaits.  As #BrunchWeek comes to a close, I am still in awe of how one little idea last year came to be such a great event. I was having brunch with my best friend, MC, and thought “wouldn’t it be fun to blog about brunch for a whole week”.

The Crab Cake Eggs Benedict is definitely a meaningful dish and one worthy of any brunch. I first had it with MC and fell in love with the flavors. This is a very appropriate dish for Mother’s Day because it is inspired from both of my grandmothers. One of my grandmothers gave me my love for hollandaise and taught me how to poach eggs. My other grandmother made the best salmon cakes and I tried to do her justice with my crab cake.

Brunch, to me, is a time for family and friends to gather, celebrate and eat together. You can gather for a specific reason or just because. To celebrate an occasion, like Mother’s Day or Christmas, or celebrate just being together. To share good food with good company. I am so grateful to be able to share all this with you. I hope you have a chance to look at all the amazing recipes from the Food Bloggers this week. They are a tremendous group of individuals and I am glad to share a virtual Brunch with them. Happy Brunching!

Crab Cakes Eggs Benedict
a Love and Confections original
serves 2

Crab Cake Ingredients:
 – 1 teaspoon Old Bay Seasoning
 – 2 teaspoons Yellow Mustard
 – 2 teaspoons Mayonnaise
 – 1 teaspoon Lemon Juice
 – 1 teaspoon Worcestershire Sauce
 – 1 tablespoon minced fresh Parsley
 – 8 ounces Crab Meat
 – 3 tablespoons Panko Breadcrumbs
 – 1 tablespoon Olive Oil
 – 1 tablespoon Butter
 – Pinch of Salt

Crab Cake Directions:
 – In a mixing bowl, whisk together the Old Bay, Mustard, Mayonnaise, Lemon Juice, Worcestershire and Parsley.
 – Using a fork, lightly mix in the Crab Meat.
 – Add in the Panko Breadcrumbs and mix lightly with fork.
 – Heat the Olive Oil and Butter in a skillet on medium.
 – Portion the crab mixture into 4 patties. Cook about 4-6 minutes per side, then place on a paper towel to drain off any excess oil. Sprinkle Salt on the crab cakes if desired. You can keep them in a warm oven for a short period of time while preparing the rest of the dish.

Other Ingredients:
 – 2 English Muffins
 – 4 Eggs to poach
 – 1 tablespoon White Vinegar for poaching
 – Salad Greens, optional

How to Poach an Egg:
 – Place a medium pot, half filled with water and 1 tablespoon White Vinegar. Heat on medium until small bubbles form
 – Crack eggs individually into small bowls.
 – Using a spoon, swirl the water to create a cyclone effect. Slowly pour the eggs in the pot – best if done in 2 batches. Put the lid on, and take off the heat.
 – Cook for 4 minutes. Do not open the lid while it is cooking. Remove with a slotted spoon and slightly pat dry on paper towels. Place egg immediately on top of crab cake

Hollandaise Ingredients:
Hollandaise Directions: – 1 Egg Yolk
 – 1 teaspoon Water
 – 1 teaspoon Lemon Juice
 – 1/8-1/4 teaspoon Salt, to your liking
 – 1 stick Unsalted Butter

Hollandaise Directions:
 – While the eggs are poaching, make the Hollandaise.
 – In a medium cup that fits the head of an immersion blender, add in the Egg Yolk, Water, Lemon Juice and a pinch of Salt.
 – Melt Butter in a small skillet on the stove. Once melted, pour into a heat resistant measuring cup.
 – Turn on the immersion blender and mix the Yolk.
 – In a slow, constant stream, pour in the hot Butter while continuously blending the Yolk. The easiest way is to pour down the side of the cup you are using.
 – Blend for about a minute, until all the Butter in incorporated. It should be smooth, pale yellow and slightly thick. Taste and add any desired Salt or spices. Use immediately

Crab Cake Eggs Benedict Assembly:
 – Toast 2 English Muffins – I never cut mine, rather I poke them with a fork to preserve all the nooks and crannies
 – Place warm Crab Cakes on each muffin
 – Place warm Poached Egg on the stack
 – Spoon warm Hollandaise over the top and Enjoy!

Brunch Beverages: