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Maryland Blue Claw Crab Cakes Benedict

An extraordinary brunch centerpiece featuring golden sautéed jumbo lump Maryland Blue Claw Crab Cakes resting on toasted English muffins and seasoned spinach, crowned with soft poached eggs and a velvety Dill-infused Hollandaise Sauce.

Yield / Servings

10 Portions (2 Crab Cakes Benedict each)

Category

Seafood Entrees / Gourmet Brunch

Filed Under: Seafood Entrees Crab Bases Hollandaise & Dill Mixes Umami Sensations® Vegetable Bases

Ingredients

16 Components
For the Crab Cake Mixture:
Jumbo Lump Maryland Crabmeat Cleaned for shell fragments 4 lbs.
Whole Eggs 4 count
Old Bay® Seasoning 1½ Tbsp.
RC Crab Base or RC Hearty Foundations® Reserve GF Crab Base 3 tsp.
Dijon Mustard 3 Tbsp.
Gluten-Free Mayonnaise High quality 1 – 1¼ cups
Fresh Lemon Juice 2 oz.
RC Umami Sensations® GF Soy Sauce Powder 1 tsp.
Red Bell Pepper Small diced 1 count
Green Bell Pepper Small diced 1 count
Scallions Minced 8 count
Fresh GF White Breadcrumbs 5 cups
Canola Oil For sautéing As needed
For Benedict Assembly & Dill Hollandaise:
Fresh Eggs Warm, soft poached 20 count
English Muffins Split and toasted 20 halves
Fresh Baby Spinach Sautéed and seasoned 2 lbs.
RC Smart Sodium 400® Vegetable Base Dry seasoning for spinach To taste
RC Hollandaise Sauce Mix Prepared according to label 2½ qts.
RC Dill Sauce Mix Prepared according to label 8 oz.

Preparation Steps

1
Whisk Binding Liquid

In a large bowl, whisk together 4 eggs, 1½ Tbsp. Old Bay® seasoning, 3 tsp. RC Crab Base (or RC Reserve GF Crab Base), 3 Tbsp. Dijon mustard, 1–1¼ cups mayonnaise, 2 oz. lemon juice, and 1 tsp. RC Umami Sensations® GF Soy Sauce Powder until smooth.

2
Fold Crabmeat, Peppers & Shape Cakes

Add 4 lbs. cleaned jumbo lump crabmeat, diced red and green bell peppers, minced scallions, and half of the GF breadcrumbs. Gently fold by hand to preserve the lump crabmeat structure, adding remaining breadcrumbs as needed until cakes hold shape. Portion into 20 uniform crab cakes.

3
Sauté Crab Cakes & Season Spinach

Heat canola oil in heavy skillets over medium-high heat. Sauté crab cakes for 3 to 4 minutes per side until golden brown and hot throughout. Meanwhile, sauté 2 lbs. baby spinach and season lightly with dry RC Smart Sodium 400® Vegetable Base.

4
Prepare Dill-Hollandaise Sauce

Combine 2½ qts. warm prepared RC Hollandaise Sauce Mix with 8 oz. warm prepared RC Dill Sauce Mix. Whisk together thoroughly to create a silky, aromatic Dill Hollandaise Sauce. Hold warm above 140°F.

5
Assemble & Plate Benedict

To assemble each portion: place 2 toasted English muffin halves on a warm plate. Top each half with 1½ oz. seasoned sautéed spinach, a hot crab cake, and a poached egg. Ladle 4 oz. of hot Dill Hollandaise Sauce generously over the eggs. Garnish with fresh dill sprigs and lemon wedges.

Chef Notes & Umamification Tips

To "Umamify" the Crab Cake Mixture: Add 1 tsp. RC Umami Sensations® Mirepoix Powder and ½ tsp. RC Umami Sensations® Fish Sauce Powder directly into the mayonnaise binder prior to mixing. This creates an intense savory backdrop that makes sweet crabmeat flavor pop.

Gluten-Free & Smart Sodium Flexibility: Utilize RC Hearty Foundations® Reserve GF Crab Base and RC Umami Sensations® GF Soy Sauce Powder for 100% gluten-free compliance.

Dill Hollandaise Sauce Innovation: Blending RC Hollandaise Sauce Mix with RC Dill Sauce Mix introduces fresh herbal acidity that cuts through rich egg yolk and crabmeat.