Horseradish Crab Cake Benedict with Simple Hollandaise

Coastal Living
Horseradish Crab Cake Benedict with Simple Hollandaise Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell
Makes 4 servings


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2 tablespoons sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 tablespoons fresh lemon juice
1 1/4 teaspoons seafood seasoning
1 tablespoon prepared horseradish
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat, drained
1 tablespoon butter
2 tablespoons olive or vegetable oil
2 English muffins
4 thick slices Canadian bacon
4 large eggs


Prep: 15 Minutes
Chill: 1 Hours
Cook: 20 Minutes
Total: 1 Hour, 35 Minutes

1. Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.

2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm.

3. Split and toast English muffins; warm bacon, and poach eggs.

4. Divide muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.

Created date

August 2011