I like to complain. There, I said it. It’s not like I’m a nag (I hope!), but I admit to complaining about certain things that I can’t change. Petty? Probably. But sometimes I just feel crabby about it.
So what in the world do I have to complain about? Well, my favorite complaint over the past year is that we moved to Texas. Now before you start hatin’ on me for not being thrilled to be here, you need to know a few key things about me.
- I hate hot weather. I’ve mentioned it previously, but I’m really not kidding. I HATE hot weather like a Redskins fan hates a Cowboys fan (it’s a thing–trust me).
- I miss my friends. While I’ve lived many places over the years, mostly thanks to my husband’s career, the place I now consider “home” is the greater DC area. Northern VA, to be specific. I lived there before I met my husband, and I still have many wonderful friends who welcome me “home” with open arms whenever we move back to the area. They are amazing chicks, and damn if I don’t miss them and some of our antics at brunch (and other locales)!
- I miss Maryland crab. Sounds like an odd thing to say, I know. I actually miss a lot of the different food options in the DC area, but I’m a big fan of seafood (many of my posts reflect that). One of my absolute favorite things is a good Maryland crab cake. There are other crab cakes out there, sure. But if you’ve ever had a true Maryland crab cake, with that sweet blue crab, you would understand my plight. That’s just not something I can find fresh down here in Texas.
OK, now that I’ve &!$@&%# and moaned about my first-world problems, I can also admit that I have a lot to be thankful for. I have a great hubby, two silly dogs that keep me company, a loving family (even if they’re not close by), and some great new friends here “deep in the heart of Texas”.
One of the things that helps me with short bouts of being bummed out and crabby about these things is food. Yes, insert psychological advice about “food isn’t love” here. But if I plan it right, one bite can help me remember that this too shall pass, and I come away from a clean plate with a smile on my face and hopes for a trip to cooler climes soon.
This super simple dish is one that I’ve created to help me with that crabbiness. This Crab Cake “Benedict” is a nod to the crab cakes that I love, as well as the fun brunches I used to have with my girlfriends. While this version doesn’t have a hollandaise sauce, which is the hallmark of any good benedict, I rely on the yummy and runny fried egg yolk to act as my “sauce”. A little healthier, and I can control the amount of filler and other ingredients to lessen the guilt of such a sinful dish.
So get crabby, and settle in for a great brunch plate of Crab Cake “Benedict”!
| Servings | Prep Time |
| 2 people | 10 minutes |
| Cook Time |
| 10 minutes |
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The beauty of this simple yet elegant brunch dish is that you can make the crab cakes ahead of time and then cook them up right before you sit down to eat. They freeze exceptionally well, and are a tasty treat on any given day.
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- In a small bowl, combine the crab, 1 egg, fine bread crumbs, green onion, salt & pepper. Mix crab and other ingredients thoroughly. Using your hands, form two crab cakes. Cover and refrigerate for 30 minutes, or up to overnight, to allow the crab cake to set up.
- Preheat cooking spray coated skillet over medium high heat. Pour Panko into a small bowl.
- Remove crab cakes from refrigerator. Carefully coat each crab cake in Panko, gently pressing breading onto surface of each crab cake, coating both sides and rim of each crab cake.
- Place crab cakes in skillet and brown lightly, about 5 minutes per side or until crab cakes are firm but not hard. Remove from skillet and set aside to rest. Wipe out any excess bread crumbs from pan. In same skillet, make 2 sunny side up eggs.
- Toast English muffins. Place crab cake on bottom slice of muffin, topped by sunny side up egg. When you cut into that beautiful, runny yolk, you're all set for a breakfast flavor explosion!
What could be more decadent than having a "faux benedict" dish on a weekday? Well, if you're me, sometimes it's a sacrifice I'm willing to make.
One of the things I love about this dish is that you can make many more crab cakes if you have a whole tub or can of crab meat. You can also get creative with the fillings. Add some Old Bay for a more traditional flavor profile. Use chopped red bell peppers in place of the green onions for more bite and texture. Or freeze a container of the crab cakes and pull them out for a quick dinner alongside a fresh salad. Endless possibilities, one great taste!
I am so with you on many things. I, too, tend to complain. A Lot!! I absolutely despise the hot weather and I live in Florida. Do you complain about bad customer services, too? But, I can’t complain about your recipes. This one is definitely a great recipe.
When I’m in the mood for eggs benedict, crab cake-style is always my preference! I’d love to try my hand at a homemade version and this recipe looks great!
Wow! Now that is what I want for breakfast! I have to send this recipe to my family as they love crabs! Looks delicious!
I love a good crabcakes benedict, and this healthier version looks delicious!
I love this healthy version of crabcakes benedict. Fresh crabmeat is a treat I rarely indulge in, but when I do, I now have a perfect way to use it for brunch!