Crab Cake Eggs Benedict with Sauteed Spinach

Dungeness crabs are delicious eaten freshly cracked with lemon and butter, so hollandaise sauce is a logical — and wonderful — leap for the brunch plate. This crunchy crab cake makes a great stand-in for the toasted English muffin you’d find in a classic Benedict.

Crab Cake Eggs Benedict with Sauteed Spinach

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cup mayonnaise, 3 ounce/80 ml

  • 3

    green onions, white and green parts, minced

  • cup minced yellow onion, 2 ounce/60 g

  • ¼

    cup finely grated carrot, 1 ounce/30 g

  • 3

    tablespoons peeled and grated fresh ginger

  • 2

    tablespoons sesame seeds, toasted

  • 2

    teaspoons fresh lemon juice

  • 12

    ounces fresh-cooked lump crabmeat, preferably Dungeness, 375 g

  • 1

    cup panko, or as needed, 1½ ounce/45 g

  • Kosher salt and freshly ground pepper

  • 1

    tablespoon unsalted butter

  • 12

    ounces baby spinach, rinsed but not dried

  • 2

    tablespoons canola oil

  • 2

    tablespoons distilled white vinegar

  • 8

    large eggs

  • HOLLANDAISE SAUCE

  • 4

    large egg yolks

  • 2

    tablespoons fresh lemon juice

  • Kosher salt and freshly ground pepper

  • 1

    cup unsalted butter, 8 ounces/250 g

Directions

Prepare the crab cakes. Line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup panko, just enough to make the mixture hold its shape when formed into a cake. The exact amount depends on the moisture content of the crab. Season with salt and pepper, to taste Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. Make the hollandaise sauce While the crab cakes are sitting, make the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm until ready to use. Makes about 1 1/2 cups. Saute the Spinach In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat. Cook the crab cakes Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2 to 3 minutes. Flip the cakes and cook until the other sides are golden brown, 2 to 3 more minutes. Using a slotted spatula, transfer to the paper towels to drain briefly. Poach the eggs In a wide saucepan, combine 8 cups water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove. Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs. To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1 to 2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.


Nutrition

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