Breakfast and lunch are having a baby during that magical time of the week, and the baby is nothing short of a gourmet extravaganza. A handmade Crab and Shrimp Cake Eggs Benedict topped with a hint of truffle butter and lemony hollandaise sauce is the perfect way to indulge in it. To put it simply, this dish is more than just a meal; it’s an experience so rich that the complete exploration of flavors and textures allows the ecstasy-infused dance of taste receptors to be captivated.
Stars of the show: the crab and shrimp
But these aren’t just any seafood ingredients—we’re talking about finely chopped shrimp that give the cakes a meaty depth and delicious Dungeness crab meat, which is prized for its sweet, soft flesh. Together, they produce a burger that is full of delicious seafood flavors without being overpowered by mayonnaise. Rather, eggs and a dash of heavy cream work their binding magic to make every bite as decadent as it is filling.
Without that tiny crunch, what would a crab cake be? Introducing Panko breadcrumbs, a larger and airier version of traditional Japanese breadcrumbs. They give our crab and shrimp cakes their deliciously crispy exterior, which creates a stunning contrast with the soft seafood inside. Additionally, because Panko is gluten-free, only those who have any problems with it are invited; as a result, it becomes a welcoming feast for gluten-sensitive people.
Veggies and herbs are what differentiate between a good and phenomenal dish
Diced celery and red bell pepper give the cakes a savory bite, and fresh dill and chives give them a herbaceous freshness. Then there is the Old Bay Seasoning, a traditional spice combination that is associated with seafood dishes and is often savory, peppery, and sweet. It pairs well with crab and shrimp.
Naturally, hollandaise sauce is a must for any Eggs Benedict. Our version is revolutionary. Rich butter, tart lemon juice, and a touch of Tabasco for a kick combine to create a gentle and incredibly reliable emulsion that can be whipped up with an immersion blender. The end product is a pleasant, creamy, lemony sauce that balances the seafood cakes and adds that final touch of luxury that unifies everything.
Not to mention the traditional English muffin that sits at the bottom of our Benedict. Perfectly toasted, it offers a substantial, subtly doughy base that remains sturdy despite the towering components that comprise this brunch classic. With their velvety poached eggs, crab and shrimp cakes, and a liberal amount of hollandaise sauce, the muffin halves were the unsung heroes of the dish. I’ve summarized the ingredients needed for what I just described below:
Crab meat and shrimp cakes:
- Crab meat (200g, chopped)
- Shrimp (150g, chopped)
- Egg (1)
- Light cream (2 tablespoons)
- Panko breadcrumbs (1/2 cup)
- Celery (1/4 cup, chopped)
- Red bell pepper (1/4 cup, chopped)
- Fresh dill (1 tablespoon, chopped)
- Fresh fine parsnips (1 tablespoon, chopped)
- Old Bay seasoning (1 teaspoon)
- Salt and black pepper (to taste)
- Olive oil (2 tablespoons, for pancakes)
Hollandaise sauce:
- Egg yolks (2)
- Unsalted butter (100g, melted)
- Lemon juice (1 tablespoon)
- Tabasco hot sauce (a few drops)
- Salt and black pepper (to taste)
Other:
- English muffins (2, halved)
- Eggs (4, poached)
We’ll go into great detail about how to make this brunch extravaganza in the paragraphs that follow. Everything from pulsing shrimp in a food processor to creating poached eggs that are just the right amount of runny for this exquisite dish will be covered. Whether it’s for a special occasion, such as Christmas morning or New Year’s brunch, or Mother’s Day, or maybe just because you deserve a treat, this homemade Crab and Shrimp Cake Eggs Benedict is sure to impress and satisfy. Roll up your sleeves, and here we go!
Make Crabmeat and Shrimp Cakes:
- In a large bowl combine crabmeat, shrimp, eggs, light cream, Panko bread crumbs, celery, red bell pepper, dill, fine parsnips, Old Bay seasoning, salt and black pepper.
- Divide the mixture into 4 portions and pinch into patties.
- Heat olive oil in a skillet and sauté crab and shrimp patties over medium heat for 4-5 minutes on each side, until golden and crispy.
Make the hollandaise sauce:
- Place egg yolks, lemon juice and Tabasco hot sauce in a blender and blend on low speed.
- Slowly pour in the melted butter and keep blending until the sauce thickens.
- Season with salt and black pepper; keep warm and set aside.
Prepare the aquafaba eggs:
- Add a little white vinegar to a pot of slightly boiling water.
- Using a spoon to create a whirlpool in the water, gently crack in the eggs and cook for 3-4 minutes until the whites are set and the yolks are still runny.
- Lift out with a colander and place on kitchen paper to drain.
Assemble the Eggs Benedict:
- Halve and toast the English muffins until golden.
- Top each muffin half with a piece of crabmeat and shrimp cracker and a poached egg.
- Drizzle with hollandaise sauce and garnish with a sprinkling of fine shallots.
For some with seafood allergies, you can refer to Eggs Benedict’s recipe: https://www.foodnetwork.com/recipes/alton-brown/eggs-benedict-recipe-2118606
Cooking the crab and shrimp cakes is a delicate process
The delicate seafood inside shouldn’t be overcooked in order to achieve the ideal golden-brown crust. The secret is a skillet at the ideal temperature and a little perseverance. Patties can be cooked thoroughly on medium heat, which also uniformly cooks the juicy inside for the desired crispy outside. To help achieve that delicious crunch and to provide the necessary lubrication to prevent sticking, keep in mind that olive oil is your ally.
You’ll be multitasking like an early lunch maestro, poaching eggs perfectly while the crab cakes are sizzling nonstop. Even experienced home cooks may be intimidated by the poaching technique, but with a few simple instructions, you’ll be an expert. First, make sure your water is at a gentle simmer rather than a bubbling bubble. By doing this, you’ll have more control and prevent the eggs from breaking. Utilizing a fine-network sifter to drain out the watery whites is a creative act that keeps up with the egg’s structure and results in a neater poached egg.
Regarding the hollandaise, this sauce is the delegated greatness of any Eggs Benedict. The submersion blender strategy is a safe way to achieve that velvety, rich, lemony goodness. The secret is to pour the hot liquefied spread slowly, allowing the emulsion to form and thicken. Additionally, keep in mind that if your sauce is too thick, you can add more lemon juice or a little heated water to get the right consistency.
As the foundation, begin with half of a toasted English biscuit. Toasting the biscuit is essential for providing it with the unity needed to support the subsequent layers. The crab cake is then placed atop a bed of hollandaise sauce that has been spooned onto the biscuit half. In addition to adding flavor, this helps keep the crab cake set.
At that point, the poached egg should be runny enough to produce a rich, velvety sauce when sliced, and the warm, hard crab cake will follow. When a generous amount of hollandaise sauce is drizzled over, everything finally comes together. The finishing touches of freshly ground pepper, Old Cove preparation, and chopped chives add a blast of flavor and diversity.
Related posts:
Crab Cake Eggs Benedict
Unveiling the Benefits of Hollandaise Sauce
Crab Cake Benedict
