This recipe is a tasty take on the classic Eggs Benedict. The star of the show are the juicy crab cakes, which are topped with perfectly poached eggs and a tangy wasabi-dill sauce. This brunch dish is both tasty and stylish, and it will wow your guests.
Ingredients: 1 pound lump crabmeat. 1/2 cup breadcrumbs. 1/4 cup mayonnaise. 1 egg. 1 tablespoon Dijon mustard. 1 teaspoon Worcestershire sauce. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 4 English muffins, split and toasted. 8 poached eggs. 1 cup hollandaise sauce. 1 tablespoon wasabi paste. 1 tablespoon chopped fresh dill. Lemon wedges for garnish.
Instructions: In a mixing bowl, combine crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, chopped parsley, salt, and pepper. Mix until well combined. Form the mixture into 8 crab cakes and place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm them up. While the crab cakes chill, prepare the hollandaise sauce following your preferred recipe or using a store-bought version. Keep it warm. In a small bowl, combine the wasabi paste and chopped dill to make the wasabi dill sauce. Set aside. Heat a skillet over medium-high heat and add a bit of oil. Cook the crab cakes for about 3-4 minutes on each side or until they are golden brown and heated through. To assemble, place a toasted English muffin half on each plate, top with a crab cake, followed by a poached egg. Drizzle hollandaise sauce generously over the eggs and crab cakes. Garnish with a dollop of wasabi dill sauce and a lemon wedge. Serve immediately and enjoy your Crab Cakes Benedict with Wasabi Dill Sauce!
Prep Time: 30 minutes
Cook Time: 15 minutes
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