Feelin’ Crabby: Easy Crab Cake “Benedict”
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.
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Servings Prep Time
2people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. 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.
  2. Preheat cooking spray coated skillet over medium high heat. Pour Panko into a small bowl.
  3. 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.
  4. 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.
  5. 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!
Recipe Notes

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!