Maryland Crab Cake Benedict – Jumbo Lump Crab Cakes, Poached Eggs, Old Bay Hollandaise – Maryland

Did you know that Old Bay seasoning, a staple in this dish, was invented in Maryland for local seafood? I’ve enjoyed perfecting Maryland Crab Cake Benedict at home, where the crab’s sweetness meets the hollandaise’s kick. Stay tuned for tips that’ll make your next brunch unforgettable.

Ingredients

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Ah, let’s take the plunge into whipping up some Maryland Crab Cake Benedict, shall we? You know, it’s one of those brunch classics that sounds fancy but doesn’t have to be, especially when we’re keeping things simple with just the essentials on hand. I think it’s kind of fun to imagine how a hint of dried lavender could sneak its way into this recipe, adding a subtle floral twist that might surprise your taste buds—maybe turning your eggs Benedict into a poetic little meal that whispers of gardens and the sea.

– 1 tablespoon dried lavender

Now, when it comes to this ingredient, I wonder if you’re scratching your head a bit, because dried lavender isn’t your everyday crab cake companion—it’s more like that quirky friend who shows up to the party with unexpected vibes. You might want to source it from a spice aisle or an herbal shop, making sure it’s food-grade so we’re not dealing with any lawn clippings by mistake, and hey, if you’re worried about overpowering the crab’s sweet brininess, why not play it safe with a lighter hand or swap it for something milder like thyme for a more traditional flavor? It’s all about balance, really, and who knows, this could be your chance to get creative without turning the whole dish into a lavender explosion that has everyone wondering if we’re baking bread instead.

Cooking Steps

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Alright, let’s plunge into the actual cooking part of this Maryland Crab Cake Benedict, where things get a bit hands-on and, honestly, a touch magical if you let that dried lavender work its charm. First off, you’ll want to start by prepping your crab cakes, because they’re the star of the show here. Grab about 1 pound of lump crab meat—fresh or canned, as long as it’s good quality—and mix it gently in a bowl with 1 egg, a couple of tablespoons of mayonnaise for that creamy bind, a teaspoon of Dijon mustard for a zesty kick, and maybe a half-cup of breadcrumbs to hold everything together without turning it into a mushy mess. Oh, and don’t forget that 1 tablespoon of dried lavender; it’s the wild card in this deck, adding a subtle floral note that might make you wonder, is this still a crab cake or something out of a fairy tale garden? Stir it all up lightly, form the mixture into four patties, and let them chill in the fridge for about 15 minutes while you get the rest ready—it’s like giving them a little time-out to firm up, which I always appreciate on busy days.

Next, heat a skillet over medium heat with a couple of tablespoons of oil or butter, and once it’s shimmering, slide in those crab cakes for about 4 to 5 minutes per side until they’re golden and crispy on the outside, all while that hint of lavender sneaks through without stealing the spotlight from the crab’s natural sweetness. While they’re cooking, turn your attention to poaching those eggs—fill a saucepan with about 3 inches of water, add a splash of vinegar to help them set, and bring it to a gentle simmer. Crack in 4 eggs one at a time, letting them cook for around 3 minutes until the whites are firm but the yolks are still runny; it’s a delicate dance, really, and if yours don’t come out perfect on the first try, well, who hasn’t had a poached egg mishap that makes you chuckle at your own kitchen clumsiness? Toast up four halves of English muffins in the meantime, maybe with a quick brush of butter for extra flavor, and whip up a simple hollandaise by blending egg yolks with lemon juice and melted butter over low heat until it’s smooth and pourable.

Finally, to bring it all together, layer each toasted English muffin half with a warm crab cake, top it with a poached egg, and drizzle on that hollandaise sauce—sprinkle a tiny extra pinch of dried lavender if you’re feeling bold, just to tie it all in. It’s a stack that balances the sea’s brininess with a whisper of floral intrigue, and as you plate it up, you might find yourself pondering, could this be the brunch that surprises everyone, or am I just overthinking a simple meal? Either way, serve it fresh and hot, and remember, even if things don’t go exactly as planned, it’s all about that playful experiment in the kitchen.

Calories per serving

Each serving of this Maryland Crab Cake Benedict contains about 500 calories, based on standard ingredients like crab meat, eggs, and hollandaise sauce. I find the caloric content fascinating, especially for your serving size, as it helps track intake. Here’s a breakdown:

I always consider this when enjoying the dish, ensuring it’s balanced for you too.

Serving and Pairing Suggestions

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When serving Maryland Crab Cake Benedict, I recommend plating it warm on a bed of fresh greens for a vibrant presentation. For more presentation ideas, try garnishing with fresh herbs or citrus slices to enhance visual appeal. When it comes to sauce pairings, the Old Bay Hollandaise complements the crab perfectly, but I also love pairing it with a tangy tartar sauce or a mild chili sauce for an extra kick.

Tips and Variations

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One of my favorite tips for Maryland Crab Cake Benedict is to experiment with herbs like dried lavender for a subtle, floral twist that pairs surprisingly well with the crab. I’ve found that crab cake variations and egg poaching tips can elevate your dish.

1. Incorporate fresh herbs into crab cake variations for unique flavors.
2. Use vinegar in water for reliable egg poaching tips that guarantee perfect eggs.
3. Add a twist to crab cake variations with spices for more depth.

Similar Recipes

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While I’ve experimented with herbs like dried lavender in crab cakes, I’ll share some similar recipes that build on those ideas, such as variations on seafood Benedicts or other crab-based brunch dishes to keep your meals fresh and exciting. Here are three ideas for crab alternatives and egg variations:

1. Try shrimp as a crab alternative with fried eggs for a crispy twist.
2. Use lobster in place of crab with poached egg variations like soft-boiled.
3. Experiment with baked eggs in traditional crab cakes for a hearty brunch.

Pair With Chardonnay

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I find that Chardonnay’s crisp acidity and subtle oak flavors perfectly enhance the buttery crab cakes in my Maryland Crab Cake Benedict, making it a go-to pairing for a refined brunch. I’ve tried various chardonnay types, focusing on food pairing to elevate the dish.

1. Unoaked Chardonnays offer bright acidity for balanced food pairing with seafood.
2. Oaked types provide creamy depth, enhancing the hollandaise in food pairing.
3. Regional chardonnay types add unique nuances for personalized food pairing experiences.

Troubleshooting

Troubleshooting Maryland Crab Cake Benedict keeps your brunch flawless. If you’re struggling with prepping ingredients, make certain crab meat is chilled and drained to avoid mushy cakes. For adjusting spices, I taste the Old Bay hollandaise first; add more for a bolder kick or dilute with cream if it’s too intense. This way, I keep flavors balanced and eggs perfectly poached.

Conclusion

As we conclude our exploration of Maryland Crab Cake Benedict, I’ve discovered that balancing fresh crab, bold spices, and perfect poaching turns a simple brunch into an unforgettable feast. Experimenting with cooking techniques, like precise poaching, and ingredient substitutions—such as swapping Old Bay for other spices—enhances flavors and adapts to tastes. I’ve loved this journey; try it and create your own twist!

Frequently Asked Questions

What Is the Origin of Maryland Crab Cakes?

I’m discussing the origin of Maryland crab cakes, rooted in crab history from the Chesapeake Bay’s fishing traditions. I find it holds deep cultural significance, symbolizing our regional heritage, community gatherings, and the pride in local seafood flavors.

How Does Dried Lavender Affect the Taste?

I can’t help but wonder what secrets dried lavender holds for taste enhancement. In my culinary uses, I find it adds a floral, aromatic twist that brightens flavors, making everyday dishes unforgettable and emotionally mesmerizing.

Is This Dish Popular in Maryland Festivals?

I’ve often wondered if this dish is popular in Maryland festivals. From my knowledge, crab festivals in Maryland proudly showcase local cuisine, and I believe it’s a beloved part of those events, attracting many visitors.

When Is the Best Time to Make This Recipe?

I think the best time to make this recipe is when seasonal ingredients are at their peak, making it ideal for brunch occasions like lazy weekends or holidays. I always enjoy preparing it then for the freshest flavors.

What Are Fun Facts About Jumbo Lump Crab?

I picture jumbo lump crabs as ocean treasures, shimmering with secrets from various Crab species like the blue crab. I always enjoy how simple Cooking methods, such as steaming, highlight their sweet, chunky meat—it’s a seaside delight!