In honor of Mother’s Day, we at Snapchef turned to our own talented in-house chef Will McDonough, who has re-interpreted a classic brunch recipe he learned at Boston’s Westin Copley to help you make your Mother’s Day celebration as memorable as possible.
INGREDIENTS
Crab Cake
- ¼ cup nonfat plain Greek yogurt
- 1 large egg, beaten
- ½ TB Dijon mustard
- ½ TB Worcestershire sauce
- ¼ tsp hot sauce
- ¼ tsp smoked paprika
- ¼ cup fresh parsley, chopped
- 8 ounces lump crabmeat
- ¼ cup panko breadcrumbs
- 1 tsp Old Bay seasoning
- ½ tsp salt
- ½ tsp black pepper
- 1 medium lemon, juiced
- 3 English muffins, fork-split and toasted
- 6 eggs
- Fresh spinach (optional)
Hollandaise Sauce
- 3 egg yolks
- ½ tsp Dijon mustard
- 1 medium lemon, juiced
- splash hot sauce
- ½ tsp salt
- ½ tsp pepper
- 1 TB fresh parsley
- ¼ cup butter
PREPARATION
Prep the crab cakes:
Whisk together the yogurt with the egg, mustard, Worcestershire, hot sauce, paprika, Old Bay and lemon juice until smooth. Add the crab meat, parsley and panko. Fold to combine and refrigerate at least an hour.
Preheat the broiler, and line a sheet pan with aluminum foil. Using a ¼ cup measure (ice cream scoop works), scoop the crab meat onto the pan. Broil about 15 minutes until the cakes are heated through and brown on top.
Make the Hollandaise:
In the base of a blender, combine all the ingredients except the butter, cover and blend for about 5 seconds.
Melt the butter in the microwave, about 30 seconds, until melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It will thicken almost immediately. Keep the sauce warm by placing the blender canister in a pan of hot tap water if not serving immediately.
Assemble the Benedicts:
On each half muffin, place a bit of spinach on the base, top with one crab cake, one egg, and a drizzle of hollandaise.
