Crab Cake Benny
A Taste of Salt Spring Island's Coastal Charm
Salt Spring Island, with its serene landscapes and vibrant community, has always inspired culinary innovation, ours included. As we celebrate the island's coastal charm, we're delighted to share a brunch dish that embodies the island's spirit: the Crab Cake Benny. You could also use just the crab cake portion of this recipe and serve them as appetizers.
The Origin of Benny, A Debated History
Eggs Benedict is a brunch classic with a hazy origin story. While its precise birthplace and creator are debatable, one thing is clear: it's a timeless brunch favourite. The original Benny typically consists of an English muffin base topped with Canadian bacon, poached eggs, and hollandaise sauce. One version of the story is that the dish was created in the 1890s in New York City, but our research turned up a few versions. Our Crab Cake Benny gives this classic a coastal twist that will delight your taste buds.
Recipe: Crab Cake Benny - Serves 4
- 1 medium onion, diced
- 1/3 cup vegetable oil
- 1 lb. Dungeness crabmeat, well-drained, all shell removed
- 2 tbsp finely chopped fresh chives
- 2 tsp freshly cracked black pepper
- 1 tbsp SaltSpring Kitchen Co. Charcuterie Mustard
- 1 tbsp SaltSpring Kitchen Co. Onion & Thyme Savoury Spread
- 2 tsp lemon zest
- 2 tsp freshly squeezed lemon juice
- 1 tsp sea salt
- 3 large eggs
- 1 3/4 cup panko-style bread crumbs
- 3 egg yolks
- 1 1/2 tbsp freshly squeezed lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of sea salt
- Pinch of freshly cracked black pepper
- 1 cup cream cheese
- 1/4 cup SaltSpring Kitchen Co. Spicy Tomato Savoury Spread
- 1 Avocado - sliced
- 4 farm-fresh eggs
- 2 tbsp white vinegar
- Preheat your oven to 200°F.
- Add the diced onion and 2 tbsp of vegetable oil in a frying pan over medium-high heat. Cook the onions until they begin to caramelize, about 5 minutes. Reduce the heat and continue cooking until the onions turn a deep golden colour. Remove from heat and let them cool.
- Mix the Dungeness crabmeat, caramelized onion, chives, black pepper, Charcuterie Mustard, Onion & Thyme Savoury Spread, lemon zest, lemon juice, and sea salt in a bowl.
- Lightly beat one of the eggs and add it to the crab mixture along with 3/4c of the panko crumbs. Mix everything together and use your hands to form four crab cakes. Place them on a parchment-lined baking sheet and chill in the fridge for at least 30 minutes to an hour.
- In a separate bowl, beat the remaining two eggs with 1 tbsp of water. Place the remaining panko crumbs in another bowl. Dip each crab cake first into the egg mixture and then into the panko crumbs, ensuring both sides and edges are coated.
- Heat the remaining oil in a large, flat-bottom frying pan over medium-low heat. Cook the crab cakes for 4 minutes per side or until they're crispy and golden brown. Place them in the oven to keep warm.
- In the top of a double boiler or a small stainless steel bowl, whisk the egg yolks and lemon juice until the mixture thickens significantly.
- Place the egg and lemon mixture on top of a double boiler base or a small pot of boiling water (make sure the water doesn't touch the bottom of the bowl).
- While whisking constantly, slowly drizzle in the melted butter. The sauce should thicken quickly.
- Remove from heat and whisk in the sea salt and freshly cracked pepper. Cover and set aside. If the sauce thickens too much, add a tablespoon of hot water and stir to reach the desired consistency.
Spicy Tomato Cream Cheese
- Beat the cream cheese and Spicy Tomato Savoury Spread together to combine. Set aside.
- Fill a medium-sized pot with 3-4 inches of water and pour in the vinegar. Bring the water to a low boil and reduce the temperature to a simmer.
- Crack each egg into a small bowl to ensure the yolks remain intact. Carefully slide each egg into the water.
- Gently lift each egg off the bottom of the pot to prevent sticking. Poach the eggs for about 4 minutes for a soft-medium poach or until they're done to your preference.
- Top each crab cake with a quarter of the cream cheese and a quarter of the avocado slices.
- Using a slotted spoon, remove each poached egg from the water and place it on top of the avocado.
- Finish with a drizzle of warm hollandaise sauce and season with sea salt and freshly cracked black pepper.
Serve immediately and enjoy your coastal-inspired Crab Cake Benny.
Elevate Your Brunch Experience
Whether indulging in a leisurely Sunday brunch with friends, celebrating a special occasion, or craving a delicious breakfast-meets-lunch dish, our Crab Cake Benny is the perfect choice. Serve it alongside fresh fruit, a light salad, or a side of potatoes to complete your brunch spread.
Note: These crab cakes make the perfect hors d'oeuvres for serving at a party and can be made up to a day in advance. Make in bite-sized portions to form a dozen smaller cakes and pop them in the oven at 375°F to re-crisp and heat through before serving. Serve with our Spicy Tomato Savoury Spread.