These crab cakes are so delicious coated with Panko bread crumbs and fried to a crispy golden brown in butter. They make for an incredible base to Eggs Benedict. Once you use this recipe you will not be satisfied with Eggs Benedict on an Eglish muffin.
1 pound Seatech or Ocean Kitchen crab meat
2 stalks celery finely diced
3/4 cup diced yellow bell pepper
3/4 cup diced red bell pepper
½ medium onion, diced
Butter to sauté vegetables
1 bunch green onions (scallions), thinly sliced on a bias
1 tsp brown mustard
3 Tbsp. or more mayonnaise
½ cup Panko bread crumbs
Panko bread crumbs to coat crab cakes
Butter or vegetable oil (for frying cakes)
Seasoning salt and pepper to taste
Heat a sauté pan to medium or medium high heat add butter and then sauté the peppers, celery and onions until soft and remove from the stove. While the vegetable cool, combine the green onions, mustard, mayonnaise, ½ cup of bread crumbs and crab meat in a large bowl. Blend in the cooled vegetables and season with seasoning salt and pepper to taste.
Whisk two eggs in a shallow bowl. Place Panko bread crumbs in another shallow bowl. Line a baking sheet with parchment paper to place your formed crab cakes on. Divide the crab cake mixture into 8 equal parts for large crab cakes or 16 for mall crab cakes. With your hands form a crab cake from the divided crab mixture, dip it in the eggs, coat with the Panko bread crumbs and place on the baking sheet. If the crab cakes are not holding their form add a little more mayonnaise. Repeat until all the crab cakes have been formed. Loosely place plastic wrap over the crab cakes and place in the refrigerator for at least 20 minutes. Crab cakes can be held overnight in the refrigerator to cook the next morning.
Heat a fry pan to medium to medium high and add butter or oil for frying. Gently lay the crab cakes into the fry pan and fry a few minutes on each side until golden brown. Place a paper towel on a plate, put cooked crab cakes on the plate and keep them warm in the oven while making the Hollandaise sauce and poaching the eggs.
Poached Egg and Hollandaise Sauce directions. If you are making 16 crab cakes or like a lot of Hollandaise sauce on your eggs I suggest doubling the ingredients for the sauce.
8-16 eggs depending on number of crab cakes
1 tsp white vinegar
1/2 cup butter, melted
4 egg yolks
1 lemon juiced
hot sauce optional
Bring a medium pot of water to a boil and add the vinegar and reduce to a light simmer. Place paper towels on a plate to receive the poached eggs when done. Crack one egg at a time into a bowl or cup and gently place it into the simmering water. Do not over the pot with eggs. Cook for 3-4 minutes and transfer to the plate with a slotted spoon.
Bring water in a double boiler or pot to a boil and then bring down to a simmer. Place a bowl over the top and whisk the egg yolks, lemon juice and hot sauce (optional) for 4-5 minutes until the yolks start to thicken. Now slowly drizzle the 1/2 cup of butter in to the yolks whisking constantly. Optionally add hot sauce to taste.
Place two crab cakes on each plate. Place a poached egg on top of each crab cake. Finally ladle hollandaise sauce over the eggs and garnish with diced scallions. Serve immediately.
Serve with has browns
Serve will fresh sliced fruit