Crab Cake Benedict with Blood Orange Hollandaise | Brunch lovers | Cookin’ with Tee

Описание: Brunch just got next-level! 😋 In this episode of Cookin’ with Tee, I’m showing you how to make Crab Cake Benedict with Blood Orange Hollandaise — a perfect balance of crispy crab cakes, poached eggs, and zesty citrus sauce. This recipe serves 4 (but honestly, I could eat the whole thing myself 😏).

Optional: pair with a Blood Orange Mimosa for the ultimate brunch vibes!

✨ CRAB CAKE BENEDICT RECIPE ✨

Blood Orange Hollandaise:
4 egg yolks
1 Tbsp blood orange juice (or regular orange/lemon juice)
1 tsp lemon juice
1 stick butter, melted
Salt to taste

Instructions:
1️⃣ Set up a double boiler over simmering water.
2️⃣ Whisk egg yolks and juice in a bowl, place over double boiler.
3️⃣ Whisk until eggs thicken, gradually add melted butter. Season to taste.

Crab Cakes:
1/2 lb King crab
2 eggs
2 Tbsp aioli
1 tsp Worcestershire sauce
1 tsp hot sauce (your choice)
2 tsp Dijon mustard
1 1/2 cup panko
1 tsp cayenne
1 tsp salt
1 tsp black pepper

1️⃣ Mix crab with aioli, mustard, hot sauce, Worcestershire, eggs, and breadcrumbs.
2️⃣ Heat skillet with butter and cook crab cakes 2–3 minutes per side until golden.
3️⃣ Drain on paper towel.
4️⃣ Poach eggs for 4 minutes in simmering water.
5️⃣ Toast English muffins.

Arugula Salad:
1 cup arugula
1 tsp EVOO
1 tsp citrus juice (blood orange or lemon)
Salt & pepper to taste

1️⃣ Toss arugula with EVOO, citrus juice, salt, and pepper.

Build your Benedict:

Place arugula on plate

Top with crab cakes

Add poached eggs

Drizzle with blood orange hollandaise

Optional: serve with Blood Orange Mimosa 🍹

Enjoy!

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