Name: Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes
Prep time: 2 h 15 min
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup mayonnaise; 2 heaping tablespoons drained prepared horseradish; 2 tablespoons Dijon mustard; 1 tablespoon freshly squeezed lemon juice; 1/4 teaspoon chile de arbol or cayenne powder; Salt and freshly ground black pepper; 1 1/2 pounds jumbo lump crab meat, picked over; 2 to 3 tablespoons plus 2 cups quick-mixing flour (such as Wondra flour); 2 green onions, thinly sliced (green and pale green parts); 1 cup all-purpose flour; 1/2 cup plus 1 tablespoon fine yellow or white cornmeal; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 2 teaspoons kosher salt; 3/4 cup whole milk; 2 teaspoons clover honey; 2 large eggs, separated; 2 tablespoons melted unsalted butter, cooled (plus 1/4 cup more for frying); 1 tablespoon ground bay leaves; 2 1/2 teaspoons celery salt; 1 1/2 teaspoons dry mustard; 1 1/4 teaspoons freshly ground black pepper; 1 teaspoon paprika; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground white pepper; 1/4 teaspoon

Are you a fan of seafood? Do you love the rich flavors of crab cakes combined with the indulgence of eggs benedict? If so, then you're in for a treat! In this article, we're going to explore the delicious world of Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes. Get ready to tantalize your taste buds and discover a new favorite dish!

The Perfect Combination

Imagine sinking your teeth into a perfectly seasoned crab cake, savoring the delicate flavors of fresh crabmeat, and enjoying the crispy exterior. Now, picture this mouthwatering masterpiece nestled on top of a fluffy johnnycake. The combination of the savory crab cake and the sweet cornbread-like johnnycake creates a taste sensation that is simply divine.

Elevating the Classic

We all know and love eggs benedict, but have you ever tried it with a twist? By swapping out the traditional English muffin for a johnnycake and adding a crab cake to the mix, you take this classic dish to a whole new level. The sweetness of the johnnycake complements the richness of the crab cake and the creamy hollandaise sauce, creating a symphony of flavors that will leave you craving more.

The Secret Ingredient

No discussion about Crab Cake Benedict is complete without mentioning the Old Bay Hollandaise sauce. Old Bay seasoning, with its blend of spices and herbs, adds a unique kick to the classic hollandaise sauce. The combination of the crab cake, johnnycake, and Old Bay Hollandaise creates a harmonious balance of flavors that will have you coming back for seconds.

In Conclusion

Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes is a mouthwatering combination of flavors that will delight seafood lovers and brunch enthusiasts alike. The marriage of the sweet johnnycakes, savory crab cakes, and tangy Old Bay Hollandaise creates a symphony of tastes that is hard to resist. So, why not treat yourself to this culinary masterpiece and experience a truly unforgettable dish?

Frequently asked questions

What is a johnnycake?: A johnnycake is a type of cornbread pancake that originated in New England. It is made with cornmeal, flour, milk, and sometimes sweeteners like sugar or molasses. The result is a slightly sweet and fluffy pancake that pairs perfectly with savory dishes like crab cakes.
Can I use canned crabmeat for the crab cakes?: While fresh crabmeat is preferred for its superior flavor and texture, you can certainly use canned crabmeat if fresh is not available. Just be sure to drain the crabmeat well and remove any excess liquid before incorporating it into the crab cake mixture.
How do I make the Old Bay Hollandaise sauce?: To make the Old Bay Hollandaise sauce, simply prepare a classic hollandaise sauce and add a dash (or more, depending on your taste) of Old Bay seasoning to the mixture. Whisk it well to evenly distribute the flavors. The result is a tangy and slightly spicy hollandaise that pairs perfectly with the crab cakes.
Can I make the johnnycakes ahead of time?: Absolutely! You can make the johnnycakes ahead of time and reheat them when you're ready to serve. Just place them in a preheated oven at 350 degrees Fahrenheit for a few minutes until they are warmed through. This allows you to prepare most of the components in advance and assemble the dish just before serving.
Can I use a different type of seafood for the crab cakes?: While crab is the traditional choice for crab cakes, you can certainly experiment with other types of seafood. Shrimp, lobster, or a combination of different seafood can all be used to create delicious variations of this dish. The key is to ensure that the seafood is fresh and of high quality to achieve the best results.
Can I freeze the crab cakes?: Yes, you can freeze the crab cakes for future use. After shaping the crab cakes, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. When ready to cook, simply thaw them in the refrigerator overnight and cook according to the recipe instructions.
Can I substitute the hollandaise sauce with another sauce?: While hollandaise sauce is the classic choice for Crab Cake Benedict, you can certainly experiment with other sauces if you prefer. A lemon dill sauce or a spicy aioli can both complement the flavors of the crab cake and johnnycake. Feel free to get creative and find a sauce that suits your taste preferences.
Can I serve this dish for brunch?: Absolutely! Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes is the perfect dish for a special brunch. It combines the elegance of eggs benedict with the indulgence of crab cakes, creating a show-stopping centerpiece for any brunch table. Serve it with a side of fresh fruit or a crisp green salad for a complete and satisfying meal.