Cornmeal Crab Cake Benedict
Crisp cornmeal crab cakes, poached eggs, and lemony yogurt sauce make a bright 35-minute brunch.
Prep: 15 · Cook: 20 · Total: 35 · Serves: 4 · Difficulty: Medium · Rating: 4.8/5 (226 reviews)
INSPIRED BY
This original brunch plate pairs the crisp texture of a crab cake with the comfort of eggs Benedict. Cornmeal adds a sunny crunch and lemon yogurt keeps it light.
Story
Casey wanted a brunch that felt like a seaside cafe but still fit a regular weekday schedule. The crab cakes come together quickly, and the cornmeal crust makes every edge worth chasing. A soft egg brings the cozy part, while lemon yogurt keeps the plate from feeling heavy. Put the dill on last and let the whole thing look a little celebratory.
By Casey
Ingredients
- 12 ounces lump crabmeat, picked over
- 1/3 cup fine cornmeal
- 1 large egg
- 2 tablespoons mayonnaise
- 2 tablespoons sliced scallions
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 3/4 cup plain Greek yogurt
- 1 tablespoon lemon juice and 1 teaspoon zest
- 4 large eggs, for poaching
- 2 teaspoons olive oil, salt, pepper, and dill
Instructions
- Stir the crabmeat, cornmeal, egg, mayonnaise, scallions, mustard, Old Bay, and a pinch of pepper in a bowl.
- Shape the mixture into four 3-inch cakes and chill them for 5 minutes while the skillet heats.
- Whisk the yogurt with the lemon juice, zest, dill, and a pinch of salt in a small bowl.
- Heat the oil in a nonstick skillet over medium heat and cook the crab cakes for 4 minutes per side until golden.
- Meanwhile, poach the eggs in gently simmering water for 3 minutes, then lift them onto a towel.
- Set one crab cake on each plate, top with an egg and lemon yogurt, and finish with dill and black pepper.
Chef Tips
- Handle the crab gently so the cakes keep some large flakes.
- Chilling the shaped cakes for a few minutes helps the coating set.
- Keep the poaching water at a bare simmer for neater whites.
- If the yogurt sauce is sharp, round it out with a small drizzle of olive oil.
Cook's Notes
- **Crab:** Drain it well so the cakes hold together.
- **Cakes:** Do not press them too firmly or they will turn dense.
- **Eggs:** Poach the eggs just before serving so the yolks stay fluid.