Crab cake benedict with almond-mustard sauce is the perfect brunch recipe any time of year! With Mother’s Day just around the corner, this crab cake benedict is a must-make for the breakfast table.
Let’s celebrate Friday with some breakfast, shall we?! It should come as no surprise that I’m basically obsessed with all things breakfast food-related. I mean if you even start to look back in the Cooking and Beer archives, you will find tons of breakfast recipes.
Eggs benedict is one of my favorite brunch/breakfast recipes of all time. Whenever I see a fun version of it on a brunch menu, I order it immediately. The biggest problem I have with traditional eggs benedict is that I basically suck at making it. Over the years, I have truly mastered the poached egg, but making hollandaise is a whole different ball game. This is such a shame, since I absolutely adore a good hollandaise. Living at the altitude that we do, creating something in a double boiler is almost impossible. Since water boils at a much different temperature here than it would at sea level, getting that double boiler hot enough (but not too hot) to cook eggs without scrambling them is very very difficult. I’ve tried blender hollandaise, but it has worked like once…and I’m pretty sure it was a miracle that it worked that one time. To make this long and boring story a little bit shorter, I have come to realize that I am just not going to make hollandaise unless I absolutely have to.
This is why I served this recipe with an almond-mustard sauce instead of a hollandaise. I literally tried to make the perfect hollandaise like (I’m not kidding you) 6 times, and then I gave up. Feel free to serve it with a hollandaise though, if you wish! This almond-mustard sauce more than makes up for it though. It’s so creamy and delicious and the perfect accompaniment to these crispy crab cakes.
As we get a little bit closer to Mother’s Day, this crab cake benedict is the perfect dish to serve. Keep it on the lighter side and serve this meal with a farmhouse ale. Enjoy!
- 2 tablespoons dijon mustard
- 1/4 cup mayonnaise
- 2 tablespoons plain almond milk
- salt and black pepper to taste
Crab Cake Benedict
- 1/4 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh green onions
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
- pinch of cayenne pepper
- 2 large eggs lightly beaten
- 10 ounces jumbo lump crabmeat
- 2 tablespoons vegetable or canola oil
- 1 tablespoon unsalted butter
- 4 eggs cooked to your liking we poached ours
- fresh greens
- fresh parsley for garnish
- In a small bowl, combine the dijon mustard, mayonnaise, almond milk, and salt and black pepper to taste for the almond-mustard sauce. Whisk until smooth. Thin out if necessary and transfer to an airtight container. Refrigerate until you are ready to use.
- In a medium bowl, combine the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, salt, black pepper and eggs. Mix until fully combined and moist. Gently fold in the crabmeat.
- Form the crab cake mixture into 4 equal sized patties. Set aside.
- In a large nonstick sauté pan set over medium-high heat, add the vegetable oil and butter. Swirl until the butter has melted and then add each of the patties. Cook for about 5 minutes on each side or under brown and crispy. Transfer the crab cakes to a plate that has been lined with a paper towel.
- Prepare your eggs to your liking. Serve the crab cakes on a bed of fresh greens. Top with eggs and sprinkle with fresh parsley. Serve the almond-mustard sauce on the side. Enjoy immediately!
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