Horseradish Crab Cake Benedict with Simple Hollandaise Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Photo by: Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell

Horseradish Crab Cake Benedict with Simple Hollandaise

Coastal Living SEPTEMBER 2011

Yield: Makes 4 servings
Cook time:20 Minutes
Prep time:15 Minutes
Chill:1 Hour
Total:1 Hour, 35 Minutes

Ingredients

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
Simple Hollandaise

Preparation

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.

Go to full version of

Horseradish Crab Cake Benedict with Simple Hollandaise recipe