Alaska Dungeness Crab Cake Benedict | Alaska Seafood Marketing Institute
Make a brunch decadent and delicious with Dungeness crab cake Benedict.
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Cooking tools:
- Blender
- Cake ring
- Ramekin
- Cooling rack
- Slotted spoon
- Saute pan
- Saucepan
- Skillet
- Baking sheet
- Paper towel
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Fine-mesh sieve
- Toaster
- Stove
- Refrigerator
- Plate
- Pot
Ingredients
- 12 ounces fresh Dungeness crab meat (or your favorite crab), cooked
- ¼ cup finely diced celery
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon chives, finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko
- 2 tablespoons olive oil
- 4 large eggs
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup unsalted butter
- 2 English muffins
- 2 tablespoons chopped chives
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