Crab Cake Benedict
Local Ocean’s Special
CRAB CAKE BENEDICT
TIME: 25 minutes
SERVING SIZE: 1 crab cake
IN THE BOX
Dungeness Crab Cakes
Hollandaise Egg Mix
Yukon Gold Potatoes, Red Bell Pepper, + Onion
FROM YOUR PANTRY
4-5 tbsp Cooking Oil
Salt + pepper for seasoning
1. Prepare a pot of water to poach your eggs. Fill the pot 3/4 full and add the 2 tbsp of white vinegar to the water (the vinegar helps to keep the eggs together while cooking, instead of spreading out into the water). Heat over medium heat and allow to come to a simmer.
- If you don’t feel up to poaching your eggs, you can fry them instead.
- You’ll cook the eggs in Step 7.
2. Prep the crab cakes - Pour the panko breadcrumbs onto a large plate or baking sheet. Put the crab cakes into the breadcrumbs and gently flatten to desired thickness. Don’t overwork -- just coat the outside, or they will become dry. They should still be a little wet in the middle. Set aside.
3. Make your hollandaise sauce – we recommend the “no-fail” method of using a blender or mixer. If you don’t have either of these tools, you can make it the classic way using a whisk and a hot water bath. The key to either method is to add the hot butter to the egg mixture very slowly to avoid curdling or overcooking the egg.
- Blender or Mixer: Heat the butter in a small pot on the stove, or in a small bowl in the microwave, until melted and very hot. Pour the hollandaise egg mix into the blender or a bowl (if using a mixer). Start blending or mixing the egg mix on high speed, and slowly drizzle in the hot butter to combine, little by little. Blend or mix thoroughly until all the hot butter is added, then set aside.
- Whisk: Heat the butter in a small pot on the stove, or in a small bowl in the microwave, until melted and very hot. Pour the hollandaise egg mix into a mixing bowl. You’ll need to whisk quite a bit, so we recommend placing a wet towel under the bowl to cup it, which will stabilize it while you whisk. Alternately, you can have your significant other or a friend hold the bowl while you mix. Start rapidly whisking the egg mix with your dominant hand and (while continuing to whisk), using your other hand, slowly drizzle in the hot butter. Add it little by little to the bowl, making sure to incorporate ALL the egg mixture from the sides of the bowl. Once all the hot butter has been added, check the thickness of the sauce - it should coat the back of a spoon. If it seems too loose, carefully set the bowl on top of your poaching pot and whisk until it thickens.
- Once finished, set the hollandaise aside in a warm (but not hot!) place while you cook the rest of the meal – the back of the stove off the heat is a good place usually.
4. Pan-fry the vegetables - heat a large frying pan over high heat with 2 tbsp cooking oil. When the pan is hot but not smoking, add the mix of potatoes, onion, and red bell pepper and sauté for 3 minutes. Add the herb paste and toss to mix. Season with the Cajun spices, as well as salt and pepper to taste. When the potatoes are golden and crispy, set aside while you complete the rest of the dish.
5. Cook the pork belly – lightly grease a skillet or frying pan with oil or butter for cooking and heat. When your skillet is hot but not smoking, cook the pork belly strips until crispy. Remove from the pan to a plate lined with paper towels to drain excess oil.
6. Cook the crab cakes – add another tablespoon or two of oil or butter for cooking to the same pan you used to cook the pork belly. Once hot, cook the crab cakes for about 3-5 minutes on each side, until they are golden brown and slightly crispy on the outside. Don’t overcrowd the pan - cook in batches or with two pans if you have to. If you kept the crab cakes very thick, they may take a little longer to cook through.
7. While the crab cakes are cooking, poach the eggs - After the water has begun to simmer, gently crack each egg directly into the pot. To avoid overcrowding, we recommend cooking only two eggs at a time. Make sure to crack them on separate sides of the pot. Let the eggs cook in the water, undisturbed, to your preferred doneness, 3-5 minutes. If they try to get together, you can gently separate them with a spoon. Remove the eggs from the water using a slotted spoon, letting the water drain away.
8. Pull your crab cakes from the pan and place on a paper towel to drain away any extra oil.
9. To Serve – Divide the crab cakes evenly among plates. Top with a couple strips of pork belly and an egg. Serve with a side of potatoes, top with hollandaise sauce, and garnish with chopped parsley.
Updated April 2nd, 2020