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Benedict Crab Cakes
Benedict Crab Cakes
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Prep Time:
40 minutes
Total Time:
Indulge in savory crab cakes with crispy Progresso® Bread Crumbs, paired with poached eggs and a delicious mock hollandaise sauce - ideal for any meal.
Ingredients:
  • 2 (6-oz.) cans crabmeat, drained, flaked
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup Progresso™ Plain Bread Crumbs
  • 1/3 cup finely chopped celery
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 2 eggs, slightly beaten
  • 1 tablespoon margarine or butter
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 3/4 teaspoon dried dill weed
  • 1/4 cup hot melted butter
  • 1 tablespoon vinegar
  • 4 cups water
  • 4 eggs
Instructions:
  • Preheat oven to 200°F. Mix all crab cake ingredients in a medium bowl, excluding margarine, until well combined. Form the mixture into 4 soft patties, each about 1/2 inch thick.
  • In a large skillet over medium heat, sizzle 1 tablespoon margarine. Cook crabmeat patties for 6 to 8 minutes until golden and crispy, flipping once. Transfer to a serving plate and keep warm in the oven.
  • In a small saucepan, mix together mayonnaise, lemon juice, and dill, and whisk until smooth. Heat gently until warm. Remove from heat and gradually whisk in melted butter until the sauce is silky. Cover and set aside.
  • In a medium skillet over medium heat, gently simmer the vinegar and water. Carefully crack in 4 eggs and lower the heat to a gentle simmer. Cook the eggs for 2 to 3 minutes until the whites are cooked through.
  • Use a slotted spoon to top each crab cake with 1 poached egg. Drizzle mock hollandaise sauce over each one and optionally decorate with fresh dill sprigs.

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