Crab Cake Benedict with Homemade Hollandaise

The secret to a superb crab cake lies in using plenty of fresh jumbo lump crab and only enough breadcrumbs to just hold everything together. Take care not to overwork or compact the mixture too much. Mix gently until barely combined, then refrigerate before pan-searing so the cakes retain their shape.

Info

• Cook time: 1 hour 5 minutes
• Total time: 1 hour 50 minutes
• Yield: 4 servings

Ingredients

Crab Cakes

• 2 to 3 tablespoons extra-virgin olive oil, as needed
• 1 Vidalia onion, fine brunoise
• 2 ribs celery, fine brunoise
• 1 red bell pepper, fine brunoise
• 1 Fresno chile, fine brunoise
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1 pound jumbo lump crabmeat
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 1/4 teaspoons seafood seasoning
• 1 large egg
• 1/3 cup plus 1 1/2 cups panko breadcrumbs
• 3 tablespoons clarified butter

Hollandaise Sauce

• Zest of 2 lemons plus 1/4 cup lemon juice
• 5 black peppercorns
• 2 tablespoons plus 1 teaspoon white wine vinegar
• 4 large egg yolks
• Kosher salt and freshly ground black pepper
• 1 1/2 cups clarified butter
• 2 tablespoons picante peppers, finely chopped

Poached Eggs

• 4 large eggs
• Minced fresh chives, for garnish

Instructions

1. For the crab cakes: Heat the olive oil in a large skillet over medium heat. Add the onions, celery, red bell pepper and Fresno pepper and season with salt and pepper. Cook, stirring often, for 15 to 20 minutes, adding the garlic in the last 3 minutes of cooking. Set aside to cool.
2. To a large bowl, add the crab, cooled vegetables, parsley, mayonnaise, lemon juice, Dijon, seafood seasoning, egg and 1/3 cup breadcrumbs. Add a bit of salt and pepper and mix very gently, taking care not to break up the crab. Form 4 cakes; they should just barely hold together.
3. Add the remaining 1 1/2 cups breadcrumbs to a shallow bowl. Gently place each crab cake into the breadcrumbs, one side at a time.
4. Heat the clarified butter in a large nonstick cast-iron skillet over medium-high heat until bubbling, then add the crab cakes and cook for 3 to 4 minutes per side, or until both sides are golden brown. Set aside.
5. For the hollandaise sauce: Prepare a double boiler by putting a medium pot of water on the stove with a bowl set over the top. Bring the water to a simmer.
6. In a small pot, combine the lemon juice and zest, black peppercorns and 2 tablespoons vinegar. Place over low heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.
7. Whisk together the egg yolks, lemon reduction and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Cook, whisking continuously, until the yolks are pale yellow and warm to the touch, about 5 minutes. (Add a splash of water if it thickens too much.)
8. Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the picante peppers, then season with salt and pepper. Remove from the double boiler and set aside in a warm place.
9. For the poached eggs: Crack the eggs into individual mugs or small glass bowls. Pour slightly chilled water into each vessel until it covers the egg by about 1/2-inch.
10. Place a mug in the microwave and cook on high for 50 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch. Repeat with the remaining mugs.
11. Place each crab cake on a serving platter and top each one with a poached egg, followed by the hollandaise sauce and chives to garnish.