Crab Cakes Benedict with Wasabi Dill Sauce
 
 
Author:
Serves: 8
Ingredients
For the crab cakes:
  • 1 pound cooked lump crab meat
  • 1 cup + 1 cup breadcrumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • ¼ teaspoon ground cayenne pepper
  • 1 tablespoon lemon juice
  • 1 + 2 eggs
  • ½ all-purpose flour
  • ¼ cup water
  • ⅓ cup canola oil for frying
For the wasabi dill sauce:
  • ½ cup greek yogurt
  • ½ cup sour cream
  • 1 tablespoon lemon juice
  • ¾ - 1 tablespoon wasabi paste
  • ¾ - 1 tablespoon prepared horseradish
  • 1 tablespoon freshly chopped dill
For assembly:
  • 4 english muffins, split in half
  • 8 eggs
  • 1 teaspoon salt
  • 2 teaspoons white distilled vinegar
Instructions
For the crab cakes:
  1. In a medium size bowl, mix together the crab meat, 1 cup breadcrumbs, mayonnaise, dijon mustard, cayenne, lemon juice, and salt and pepper to taste. Shape into 8 patties and place onto a baking sheet lined with wax paper.
  2. In a pie dish or rimmed plate, mix together the flour, salt and pepper. In another pie dish or rimmed plate, whisk together the remaining two eggs and water. In a third pie dish or rimmed plate, mix together 1 cup breadcrumbs, salt and pepper.
  3. Dredge the patties in the flour, followed by the egg mixture, and then the breadcrumbs. Arrange onto another baking sheet lined with wax paper.
  4. In a medium size skillet, heat the canola oil over medium heat. Fry the crab cakes on each side for 3 minutes. Keep an eye on the temperature of the oil, and adjust as needed. Place on paper towels to drain some of the oil.
For the wasabi dill sauce:
  1. In a small bowl, combine all the ingredients and whisk until smooth. Set aside.
For assembly:
  1. Toast the english muffin slices toaster or oven until slightly brown. Place a crab cake on each slice.
  2. Add enough water to come 1 inch up the side of a medium sauce pan. Add 1 teaspoon salt and 2 teaspoons vinegar and bring to a simmer over medium heat. Crack one egg into a small ramekin. Use a spoon to quickly stir the water in one direction until it's all smoothly spinning around to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Turn off the heat, cover the pan, and let it sit for 4 to 5 minutes. Remove the egg with a slotted spoon and place over a crab cake. Repeat this step until each crab cake has an egg.
  3. Top the crab cakes benedict with the wasabi dill sauce, then serve immediately.
Recipe by Sprig and Flours at http://www.sprigandflours.com/crab-cakes-benedict-with-wasabi-dill-sauce/