• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • My Recipes
  • On the Road
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Recent Recipes
  • Holiday Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Ask Chef Dennis » On the Road » Crab Cake Benedict and Echo Oceanfront Restaurant : The King and Prince Beach & Golf Resort

    Crab Cake Benedict and Echo Oceanfront Restaurant : The King and Prince Beach & Golf Resort

    Published: May 15, 2016 · Modified: Jun 3, 2020 by Chef Dennis Littley · 7 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

    244 shares
    • Share
    • Tweet
    • Yummly
    5 from 2 votes
    Jump to Recipe Print Recipe

    Welcome to my new favorite breakfast, Crab Cake Benedict. Thanks to Chef de Cuisine at Echo Oceanfront Restaurant, James Flack for sharing his crab cake recipe so you can make this delicious dish at home!

    2 crab cake benedict portions on a white plate with blurred potatoes in the background

    When I travel, it’s almost as much about the food as the location. And during a recent trip to St. Simons Island, I was treated to one gastronomic delight after another while staying at the King & Prince Beach and Golf Resort.    This oh so delicious crab cake Benedict was only the beginning!

    bar inside the King and Prince Resort

    Inside this beautiful resort is a delightful dining space that caters to your every wish and then some. Artfully crafted dishes created by a talented culinary team at the resort’s restaurant Echo Oceanfront will keep you anticipating your next meal at this trendy restaurant.

    cast iron pan full of shrimp topping for shrimp and grits

    Our first night at Echo I had the pleasure of enjoying their Shrimp and Grits. It was a delicious combination of flavors. Wild Georgia shrimp, collard greens and andouille étouffée made this Shrimp and Grits one of the best I’ve ever had.

    sliced rare tuna salad on a white plate

    Our lunch the following day was Echo’s take on Tuna Nicoise Salad. Chilled ahi tuna, saffron potato, heirloom cherry tomatoes, green beans, olive tapenade, quail egg and a port wine gastrique made up this delicious dish.

    black plate with watermelon goat cheese salad

    We also tried the Watermelon & goat cheese salad, made up of fresh watermelon, fried panko goat cheese, cilantro and a balsamic reduction. The ingredients perfectly complemented one and another.

    small pot of steamed mussels with grilled lemon half and toasted bread

    I also got to sample the sautéed mussels. They were seasoned with shallots, saffron, garlic, white wine and lemon juice, served with crostini. Absolutely delicious!

    But the Main Event later that evening was a five-course dinner, each course paired with its own wine to enhance the meal. I was at the King & Prince for a Travel Writers gathering to review the resort. Not only did I get to enjoy this delicious fare, I also made some great new friends that were on the trip with us. After all, food is the one thing that makes strangers friends. Add in an array of delicious wines and you’ve got a party!

    Fois gras tarte tatin on a glass plate

    Our first course of the evening, was a house specialty appetizer, Fois Gras Tarte Tatin. Seared Foie Gras and Figs on Puff Pastry with a leaf of Fried Sage on top and a light drizzle of Georgia Muscadine Reduction. The wine paired with this dish was Chateau Lauvignac Sauternes from France. We were off to a delicious start, and I was amazed at how well the sauternes went with this dish.

    farmers salad on a black plate

    Our second course was a Farmers Salad consisting of the chef’s daily selection of farm fresh cooked and raw vegetables tossed with mixed greens and lemon vinaigrette. The wine paired with the salad was Raimat Albariño, from Costers del Segre in Spain. I loved seeing the Fiddlehead Ferns in this salad. If you’re not familiar with Fiddlehead Ferns, look for them at your local farmers market and give them a try.

    Seared sea bass with baby greens and roasted lemon half on a white plate

    Next, came the first of two entrees. Seared Georgia Black Bass served over Geechie Boy grits with summer squash. If you’re not familiar with Geechie Boy Grits, they’re grown on a farm on the Georgia coast on Edisto Island. The wine paired with this course was Gerard Bertrand Pino Noir Reserve Special from Languedoc, France. If you’d like to learn more about the Geechie Boy Grits click on the link to their website,  where you can order your own online.

    grilled filet of beef with a beet puree on a white plate

    The second entree course was the pièce de résistance, a Grilled A 5 Wagyu Filet. The filet was served with a purple sweet potato puree, asparagus, and Bearnaise sauce. If you’ve never had true Wagyu beef, you don’t know what you’re missing and A 5 Wagyu is the highest grade of this Japanese beef. You could cut it with a fork…..simply amazing! The wine paired with the filet was Ghost Pines Cabernet Sauvignon, from Napa and Sonoma, California.

    creme brulee with raspberries on a white plate

    Our dessert course was Raspberry Creme Brulee topped with Saint Augustine Vodka-Soaked Turbinado Sugar and Mint.  The wine paired with our dessert selection was Anna di Codorniu Cava Brut Rose from Spain  (my favorite wine of the night). It was the perfect end to an ah-mazing meal!

    seafood breakfast buffet with cooked jumbo shrimp and all the fixinx

    Of course not to be outdone by dinner, Echo provided an amazing assortment of breakfast treats the following morning on the buffet they provided for us. Talk about presentation!

    Food and Travel,  they go perfectly together and when planning your vacations you need to make sure that the food you get to enjoy your vacation matches the experience you get at the resort you choose.

    The King & Prince resort exceeded my expectations with their luxurious beachfront accommodations and all the deliciousness they served up at Echo Oceanfront Restaurant.

    Booking.com

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    King and Prince Resort, Echo Restaurant, St. Simons Island, Georgia
    Print Recipe Save Saved!
    5 from 2 votes

    Crab Cakes Benedict adapted from King and Prince Resort

    One of my favorite dishes at the King and Prince Resort was their Crab Cake Benedict.  The chef was kind enough to let me share his recipe with all of my friends and followers.  
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8
    Calories: 610kcal
    Author: Chef Dennis Littley

    Ingredients

    Crab cakes

    • 1 pound lump crab meat
    • 1 pound claw crab meat
    • 1 red pepper diced
    • 1 green pepper diced
    • 1 large white onion diced
    • 1 cup mayo
    • 1 T Dijon mustard
    • 1 T Old Bay
    • 1 t Worcestershire sauce
    • ¼ cup saltine crackers crushed

    Hollandaise

    • 3 egg yolks
    • 1 tablespoon water
    • 1 tablespoon fresh lemon juice
    • 6 -8 ounces very soft unsalted butter
    • 1 dash cayenne pepper
    • salt to taste
    • fresh ground white pepper to taste

    Poached egg

    • 16 large eggs depending upon how many Benedict you are making
    • 8 English muffins
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Fold all of the ingredients together.
    • Salt & Pepper to taste.
    • Form into crab cakes.
    • Saute until golden brown on both sides over medium high heat

    Hollandaise

    • set up a double boiler type cooking method with a small pot of simmering water and a bowl resting on top of the pot, but not touching the water
    • In the bowl whisk off the pot (no heat at this time) the egg yolks, water, and lemon juice until thick and pale
    • Set the bowl on the pot over the simmering water and continue to whisk making sure to get all the sides of the bowl
    • To moderate the heat, frequently move the bowl off the heat for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).
    • As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.
    • By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
    • Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm

    Poached Egg

    • Use only very fresh eggs
    • Add a small dash of vinegar to a pan of steadily simmering water.
    • Crack the eggs individually into a ramekin or cup.
    • Create a gentle whirlpool in the water by stirring with a spoon before adding the eggs. This will help the egg white wrap around the yolk.
    • Slowly tip the egg into the water, white first. Allow to cook undisturbed for three minutes.
    • Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
    • Allow to drain on paper towels before serving

    Assembly

    • Split and lightly toast an english muffin
    • Place both halves of the muffin on a plate
    • Top each side of the muffin with a crab cake, poached egg and hollandaise sauce.
    • Garnish with fresh chopped Parsley and finely diced red pepper if you desire some color.
    • Serve and enjoy!

    Nutrition

    Calories: 610kcal | Carbohydrates: 32g | Protein: 39g | Fat: 34g | Saturated Fat: 7g | Cholesterol: 504mg | Sodium: 1588mg | Potassium: 540mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1220IU | Vitamin C: 40.7mg | Calcium: 159mg | Iron: 3.7mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
    « Life’s a Beach at the King and Prince Beach & Golf Resort – St Simons Island, Georgia
    Coffee Dry Rub Pork Chops and Chicken Recipe »

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Online cake delivery in Pune

      June 02, 2018 at 7:29 am

      5 stars
      It looks so wonderful and tasty, well i was thinking to make something special during the weekend but now I am sure what to make in the weekend to make it special. thanks to you I was able to learn this awesome recipe

      Reply
    2. Patti

      May 19, 2016 at 1:12 pm

      5 stars
      This is very good and a great variation is to serve on a slice of fried green tomato instead of the English muffin. Both are delicious.

      Reply
      • Chef Dennis Littley

        May 19, 2016 at 2:11 pm

        Thats a great idea Patti, thanks!

        Reply
    3. Charlie

      May 16, 2016 at 10:37 am

      Dennis:
      This looks amazing and probably tastes even better.
      I have saved it, and will be definitely be making it.

      Thank you, Chef Flack, for so kindly sharing this!

      Reply
      • Chef Dennis Littley

        May 17, 2016 at 7:59 pm

        Thanks Charlie! They were so very very good!

        Reply
    4. Happy Valley Chow

      May 15, 2016 at 9:50 am

      That crab cake benedict recipe looks and sounds amazing!! Definitely need to give this a try, PINNED!!

      Reply
      • Chef Dennis Littley

        May 15, 2016 at 1:26 pm

        It was so delicious and a variation on the classic dish I’d never tried before. I hope you get to try it soon!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar


    I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, and help you find the joy of cooking! 

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • Easy Chicken Parmesan Recipe : Restaurant Style
    • The Ultimate Grilled Chicken Sandwich
    • Easy Shrimp Salad Recipe
    • The Best and Easiest Strawberry Gelato Recipe You’ll ever Make!
    • How to make Restaurant-Style Seafood Soup
    • Restaurant Style Veal Parm Recipe
    • Best Restaurant Style Chicken Salad
    • Cannoli Cream Filling Cake

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • Authentic Guinness Beef Stew Recipe
    • Maryland Style Jumbo Lump Crab Imperial
    • German Bee Sting Cake (Bienenstich) Recipe
    • How to Make Restaurant Style Oysters Rockefeller
    • How to Grill a Steak House Style Ribeye Steak
    • Oven Roasted Rack of Pork – Restaurant Style Dinner

    Most Popular Posts

    Footer

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-style recipes!

    CONTACT

    • About
    • Contact

    © 2009-2022 · Ask Chef Dennis · Privacy Policy · Accessibility Statement

    Proud Member of:
    Mediavine Publisher Network
    244 shares
    • 121