Brunch Crab Benedict Recipes

Steps:

• Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
• Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
• Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
• Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
• Enjoy!

Steps:

• 1. Heat oven to 375 degrees. Remove biscuits from the freezer and bake in the oven according to package directions while preparing filling and eggs.
• 2. In a medium-size bowl, shred crab or break up into smallish bite-size chunks. Toss with cheeses, pepper, and onion. Add chopped artichoke hearts, lemon juice, dill, and mayonnaise. Toss to combine. Season to taste with salt. Refrigerate covered until needed.
• 3. Mix the mock hollandaise sauce in a small bowl. Measure out the butter into the bowl. Microwave for 20 seconds. Add mayonnaise and whisk until smooth. Add lemon to taste and whisk again. Set aside until ready to use. (If this is too thick when serving, add a bit more melted butter. Heat for just 5 to 7 seconds and whisk again.)
• 4. Poach 8 eggs by whatever method you choose. (Fresh eggs are best as they hold their shape better.) I use a large skillet with about 1-2 inches of water, add 1 Tbsp or two of vinegar and bring to very slow simmer (bubbles just barely coming to the surface). Break each egg into a small cup and slide it slowly into the simmering water. In a large skillet, you can do about 4 eggs. Allow to cook until white is set and yolk is still soft, depending on the simmer. Remove carefully from the water with a slotted spoon and place into warm/tap hot water in a large flat container. (I use a shallow glass casserole big enough to hold all eight eggs.) Set aside until ready to serve.
• 5. Split the biscuits. On each of the bottom halves, spread equal amounts of the crab mixture. Place all the half biscuits with topping on a baking sheet and place in the 375 degree oven for about 4-7 minutes to heat and melt cheeses. While heating spread a little butter on the top halves. When cheese is melted, pull out the baking sheet and place the biscuit tops on it butter side up, next to the already heated halves.
• 6. Turn oven to broil. Return pan to oven for a few minutes to brown the buttered tops and the crab mixture. Watch carefully to avoid burning.
• 7. Remove pan from oven and plate up the sandwiches. To serve, place the crab topped half of the sandwich on a luncheon plate. Slide one poached egg on top of the crab mixture and then place about 1-2 Tbsp of the hollandaise on top of the egg. Sprinkle with some chopped parsley or some paprika to "decorate" and serve the broiled, butter top half to the side.
• 8. This sounds tedious, but remember, you can make the crab mixture and refrigerate till needed. You can make the mock hollandaise and keep it refrigerated then reheat slightly just before serving (whisk to smooth) and you can poach the eggs ahead and hold them in cold water in the fridge for several hours to overnight if you just reheat them in hot water before serving them. So most of the work can be spread out over several hours or done the night before. (Why spend your whole morning in the kitchen before a brunch? Make it easy on yourself.)

Steps:

• Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
• Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
• Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
• Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
• Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
• To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.