Alaskan Dungeness Crab Cakes Benedict With Easy Hollandaise
These crab cakes benedict are the perfect breakfast for any special occasion, or just a lazy Sunday morning brunch. It’s flavorful, luxurious and completely delicious. This version includes an easy hollandaise sauce technique using a blender. Eggs benedict are one of my favorite “fancy” breakfasts to make, and this version using crab cakes from our incredibly delicious Dungeness crab will be your new favorite way to have our pristine Alaskan seafood for breakfast.
We Carefully Selected The Boat Our Crabs Come From
While on essential business in Alaska, our owners got to see firsthand how these crabs are caught, how the boats are kept, what the fishermen are like, and everything else about the process. They specifically selected our source of Dungeness crabs for the way the boat is run and a shared philosophy around providing good food that is sustainable in ways that are respectful to the earth. We know the fishermen who catch our crabs by name and to us it’s an important part of knowing where our food comes from.
The Most Delicious Crab You’ve Ever Tasted
Our Dungeness crab comes in clusters with the shell on, lightly pre-cooked by the fishermen who catch them before they’re flash frozen. They’re delicious served steam with butter, cooked into crab cakes, in soups, with some delicious steak as surf & turf… the options are endless. The Dungeness has a sweeter flavor than other types of crab, making it more desirable than even the famous King crab for many seafood lovers. Crab is considered one of the most sustainable seafoods you can choose according to Seafood Watch.Also Read: Baked Alaskan Halibut With Creamy Roasted Garlic Sauce
They are very difficult to catch as they are highly skilled at hiding and avoiding traps. Our fishermen use traps known as “pots” baited with various tasty treats for the crabs. In many places along the West Coast of the United States, dungeness crab season peaks during the winter. However, in these frigid waters off the coast of Alaska, Dungeness crab is readily available year round.
We’re really lucky to have access to this top quality crab meat and love the fact that it supports local Alaskan fishermen who have been crabbing for generations and will pass their skills onto their children. We always purchase seafood directly from fishermen, eliminating any third parties and keeping money in the pockets of fishermen and their families.
- 12 ounces Dungeness crab meat (shells removed)
- 4 tablespoons finely diced celery
- ½ cup shallots, chopped
- 3 tablespoons mayonnaise
- 2 tablespoons cilantro, chopped
- 1 cup Panko breadcrumbs
- 2 tablespoons avocado oil
- 4 eggs
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- Pinch of cayenne pepper
- 8 tablespoons unsalted butter
- 2 bagels
- 2 tablespoons chopped chives for garnish
- Shell the crabmeat and make sure there’s no fragments. Pat the crabmeat gently dry using paper towels.
- In a large mixing bowl, combine the cleaned crabmeat, chopped cilantro, celery and shallots. When combined, add in the mayonnaise and stir to distribute evenly.
- Form four crab cakes using your hands, about three inches in diameter.
- Refrigerate the crab cakes for approximately 30 minutes to firm up before cooking.
- While the crab cakes are chilling, prepare the poached eggs. Fill a medium sized bowl with ice water and set aside.
- Fill a deep pan or a pot with water and bring to a boil.
- Salt the water and reduce heat to a simmer.
- Working one egg at a time, crack into a small dish. Carefully and gently drop the egg into the simmering water. Repeat the process until all the eggs are cooking in the water. Cook for approximately three minutes - the eggs should be soft yet fully set.
- As the eggs finish cooking, transfer them to an ice bath using a slotted spoon.
- Set the poached eggs aside until it’s time to assemble the crab cakes benedict. If desired, you can prepare the poached eggs in advance the night before and store them in the refrigerator overnight.
- Prepare the hollandaise sauce. Using a saucepan, melt the butter over low heat.
- Add the egg yolks, lemon juice, sea salt and ⅛ teaspoon cayenne pepper in a blender. Mix on a medium speed until well combined (the eggs will turn lighter in color).
- Reduce the blender speed to low. While the blender is running, slowly drizzle the melted butter in a steady stream. Continue to blend until the hollandaise sauce reaches desired thickness.
- Transfer the sauce to a small bowl and set aside. Make sure to keep it warm until it’s time to serve the crab cakes.
- Add the panko breadcrumbs to a shallow dish. Coat the top and bottom of each crab cake in the breadcrumbs.
- Heat the avocado oil in a large cast iron skillet over medium-high heat.
- Add the crab cakes to the skillet and cook for 2-3 minutes on each side. Handle them gently while flipping to avoid misshaping them. They should be cooked all the way through and golden brown on both sides.
- Meanwhile, slice the bagels in half and toast them.
- If the poached eggs have cooled, heat them up by placing them in a bowl of hot water. Then transfer them to a plate and dab gently with paper towels to dry.
- To assemble the crab cakes benedict, place ½ of each bagel on a plate. Place a crab cake on top of each, followed by a poached egg. Finish each one off with hollandaise sauce on top. Garnish with chopped chives if desired. Serve and enjoy!