Imagine indulging in a dish that perfectly marries the ocean's finest flavors with fresh garden greens—welcome to the Asparagus Crab Cake Benedict! This delightful twist on the classic brunch favorite is not only a feast for the eyes but also a culinary adventure that will tantalize your taste buds. With succulent crab cakes, vibrant asparagus, and creamy hollandaise sauce, this recipe is sure to impress your family and friends. Ready to elevate your brunch game? Dive into this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 pound asparagus, trimmed
- 4 eggs
- 2 English muffins, split and toasted
- 1/4 cup hollandaise sauce
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your crab cakes cook evenly and get a nice golden brown color.
- In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, and Worcestershire sauce. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.
- Once the mixture is combined, form it into patties, about 2-3 inches in diameter. You should be able to make around 8 crab cakes. Place the formed crab cakes on a baking sheet lined with parchment paper.
- Place the baking sheet in the preheated oven and bake the crab cakes for 15-20 minutes, or until they are golden brown and heated through. You can also broil them for the last 2-3 minutes for an extra crispy top.
- While the crab cakes are baking, prepare the asparagus. Bring a pot of salted water to a boil, then add the trimmed asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge the asparagus into an ice bath to stop the cooking process. Once cooled, drain again and set aside.
- Next, poach the eggs. In a medium saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
- While the eggs are poaching, toast the English muffins until golden brown. You can do this in a toaster or under the broiler for a few minutes.
- Once the crab cakes are done baking, assemble your Benedict. Start by placing half of an English muffin on each plate. Top each muffin half with a crab cake, followed by a few pieces of asparagus.
- Carefully place a poached egg on top of the asparagus on each plate. Finally, drizzle the hollandaise sauce over the top of each egg.
- Serve immediately and enjoy your delicious Asparagus Crab Cake Benedict!
Tips
- Choose Fresh Crab Meat: For the best flavor, opt for fresh or high-quality lump crab meat. If using canned, ensure it's well-drained and picked over for shells.
- Don’t Overmix: When combining the ingredients for the crab cakes, be gentle! Overmixing can break down the crab meat, resulting in less tender cakes.
- Perfect Poached Eggs: To achieve perfectly poached eggs, add a splash of vinegar to the simmering water. This helps the egg whites to coagulate faster, giving you a neater shape.
- Chill the Crab Cakes: If you have time, chill the formed crab cakes in the refrigerator for about 30 minutes before baking. This helps them hold their shape better during cooking.
- Customize Your Hollandaise: Feel free to add a twist to your hollandaise sauce by incorporating herbs like dill or chives for an extra layer of flavor.
- Serve Immediately: For the best experience, assemble and serve the Asparagus Crab Cake Benedict right away to enjoy the contrast of warm crab cakes and a perfectly runny poached egg.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 22g
Protein: 30g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 250mg
