5 from 2 votes
King and Prince Resort, Echo Restaurant, St. Simons Island, Georgia
Crab Cakes Benedict adapted from King and Prince Resort
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

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.  

Course: Breakfast
Cuisine: American
Servings: 8
Calories: 610 kcal
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
  • 1/4 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
Instructions
  1. Fold all of the ingredients together.
  2. Salt & Pepper to taste.
  3. Form into crab cakes.
  4. Saute until golden brown on both sides over medium high heat
Hollandaise
  1. 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
  2. In the bowl whisk off the pot (no heat at this time) the egg yolks, water, and lemon juice until thick and pale
  3. Set the bowl on the pot over the simmering water and continue to whisk making sure to get all the sides of the bowl
  4. 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).
  5. 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.
  6. 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.
  7. 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
  1. Use only very fresh eggs
  2. Add a small dash of vinegar to a pan of steadily simmering water.
  3. Crack the eggs individually into a ramekin or cup.
  4. 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.
  5. Slowly tip the egg into the water, white first. Allow to cook undisturbed for three minutes.
  6. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
  7. Allow to drain on paper towels before serving
Assembly
  1. Split and lightly toast an english muffin
  2. Place both halves of the muffin on a plate
  3. Top each side of the muffin with a crab cake, poached egg and hollandaise sauce.
  4. Garnish with fresh chopped Parsley and finely diced red pepper if you desire some color.
  5. Serve and enjoy!
Nutrition Facts
Crab Cakes Benedict adapted from King and Prince Resort
Amount Per Serving
Calories 610 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 7g 35%
Cholesterol 504mg 168%
Sodium 1588mg 66%
Potassium 540mg 15%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 2g
Protein 39g 78%
Vitamin A 24.4%
Vitamin C 49.3%
Calcium 15.9%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.