Crab Cake Benny
A seafood lovers dream, this delicious crab cake eggs benny recipe from Brentwood Bay Resort is perfect for brunch!
1 lb crabmeat, drained & squeezed dry
¼ red pepper, finely diced
⅛ red onion, finely diced
3-4 sprigs fresh cilantro
1 stem green onion, chopped fine
1 Tbsp mayonnaise
½ c Panko breadcrumbs (add Sambal Olek & salt to taste)
1 egg for crab cake mix
4 oz lemon thyme Hollandaise sauce
3 oz spinach, washed & trimmed
6 oz hash browns
Free range eggs
Combine first 8 ingredients, leaving a bit of Panko aside, and mix well. Form into 2-ounce balls and roll in leftover Panko. Pan fry or bake until crisp, 2 minutes per side or 10 minutes in a 400 F oven. Sear spinach in pan and set aside until eggs are ready. Poach eggs to desired doneness, about 3 minutes for soft poach. Place crab cakes, then spinach, then eggs onto plates and drizzle with Hollandaise sauce. Garnish with grilled lemon, tomato and fresh thyme or whatever you like!