As a child, nothing was more satisfying than slowly pulling strings with raw chicken legs out of the sun-kissed salt water. The hope and anticipation of crabs at the end of the line was a thrill that was often fed by the thought of a slow evening of picking crabs followed by Crab Cakes Benedict for breakfast!

With the creamy base of mayo, Dijon, and Worcestershire blended with Calicutts' Chesapeake Spice Blend's notes of sun-dried tomatoes, fresh lemon, celery seed, herbs, and a splash of vinegar; this traditional breakfast recipe has gotten its sea legs.

Chesapeake Crab Cake Benedict

Servings

2

Category

Brunch

Ingredients

    Crab Cakes

    • 2 Tbsp Mayo 
    • 2 tsp Worcestershire sauce 
    • 2 tsp Dijon mustard
    • 3 tsp Calicutts Chesapeake Spice Blend
    • 8 oz Crab meat, preferably special

    Hollandaise Sauce

    • 8 Tbsp Butter, melted and warm
    • 3 Egg yolks
    • 2 Tbsp Lemon juice 
    • Pinch of salt 

    Poached Eggs

    • 1 Tbsp White vinegar 
    • ¼ tsp Salt 
    • 4 Eggs 

    Assembly

    • Herbs, for garnish
    • 2 English muffins, halved and toasted
    • Butter
    • Lemon

    Directions

      Preparation

      1. In a mixing bowl whisk together mayo, Worcestershire, Dijon, and Chesapeake. Once thoroughly blended, gently fold in the crab meat until it starts to bind together. Be careful not to over-mix or break apart the crab. Gently form into 4 patties in the palm of your hand. 
      2. Heat a cast iron skillet over medium heat. When hot, place about a Tbsp of butter in the bottom until it is melted and spread evenly. Place the crab cakes in the skillet and fry for 3-4 minutes, or until they turn a deep golden brown. Flip and repeat. When they are complete, gently lift them from the skillet and place them on a paper towel-lined plate. Tent with foil to keep warm.
      3. Place the English muffin halves face down in the hot skillet to brown and soak up the remaining flavors on the bottom. They will only take a few minutes to warm up and be ready to go, but you won’t regret this step. Meanwhile, fill a large pot about halfway with water. Place over high heat to bring to a boil while you work on your sauce.
      4. For the hollandaise sauce, add the egg yolks, lemon juice, and a pinch of salt to the blender or food processor. Blend for 30-40 seconds. Turn the speed to low and slowly drizzle the melted butter into the mixture. Blend for an additional 30-60 seconds until it has been emulsified. Set aside.
      5. Your pot of water should be getting ready to boil. Once it does, turn it down to a low-medium heat or gentle boil. Add the vinegar and salt. Crack two eggs into a small bowl. Stir the pot of water in a circular motion to create a mini whirlpool effect. Quickly drop one egg into the water, wait a couple of seconds, then add the other egg. Continue stirring the water to keep them moving and allow the whites to wrap the yolks as they cook for 1-2 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate to drip off. Repeat the process with the remaining two eggs.
      6. To assemble, place the English muffins on a plate face-up. Top with a crab cake followed by a poached egg. Generously drizzle with the hollandaise sauce and garnish with Herbs and serve with sliced lemon.
      7. Note: Add some spinach in between the English muffin and crab cake for extra veggies!