Crab Cake Benedict with Yuzu Kosho Hollandaise
Crab Cake Benedict with Yuzu Kosho Hollandaise
A signature brunch favorite featuring a crisp crab cake on top of a house-made sourdough english muffin, finished with a silky yuzu kosho hollandaise. The sauce adds a subtle heat and complex citrus notes that brighten every bite.
Ingredients & Instructions
- 1
Crab Cakes
- 1 egg
- 3 tb mayonnaise
- 1 tb dijon mustard
- 1 tb prepared horseradish
- 2 tsp worchestershire sauce
- 2 tsp old bay hot sauce
- 1 lb jumbo lump crabmeat, picked through for small shells
- 2 tb shallots, minced
- 1 fresno chili, minced
- zest of 1 lemon
- 3/4 c panko breadcrumbs
- kosher salt & freshly cracked black pepper, to taste
- neutral oil for shallow frying
In a large bowl, whisk the egg, mayonnaise, mustard, horseradish, worcestershire, and hot sauce. Add in the crab meat, shallots, chili, lemon zest, panko, salt and pepper to taste. Mix until just combined, you still want nice chunks of crab in there.
Using a ring mold, form the crab cakes. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Heat about 1 1/2 inches of a neutral oil in a skillet. Add a few crab cakes and cook over medium heat for about 4 minutes per side. Drain on a wire rack, and keep warm in the oven until ready to serve.
- 2
Yuzu Kosho Hollandaise
- 3 large egg yolks
- 1 tb fresh lemon juice, or more to taste
- 2 tsp yuzu kosho
- 1/2 c clarified butter, hot
- kosher salt, to taste
In a small saucepan, bring about 2 inches of water to a simmer. In a medium bowl, whisk the egg yolks, lemon juice, and yuzu kasha. Set this bowl over the pot of simmering water. Whisk constantly until the egg yolks about double in size. Slowly stream in the clarified butter, making sure to keep the mixture emulsified. I like to move the bowl on and off of the simmering water to not curdle the hollandaise.
Once the hollandaise is at your preferred texture, adjust the seasoning with lemon juice and salt.
- 3
To Finish
- english muffins, toasted
- poached eggs
- fresh chives, thinly sliced
To serve, add a crab cake onto each half of your english muffins. Add a poached egg on top of the crab cakes, followed by a generous spoonful of the yuzu kosho hollandaise. Finish with chives.
Crab Cake Benedict with Yuzu Kosho Hollandaise
A signature brunch favorite featuring a crisp crab cake on top of a house-made sourdough english muffin, finished with a silky yuzu kosho hollandaise. The sauce adds a subtle heat and complex citrus notes that brighten every bite.
Ingredients & Instructions
Crab Cakes
- 1 egg
- 3 tb mayonnaise
- 1 tb dijon mustard
- 1 tb prepared horseradish
- 2 tsp worchestershire sauce
- 2 tsp old bay hot sauce
- 1 lb jumbo lump crabmeat, picked through for small shells
- 2 tb shallots, minced
- 1 fresno chili, minced
- zest of 1 lemon
- 3/4 c panko breadcrumbs
- kosher salt & freshly cracked black pepper, to taste
- neutral oil for shallow frying
In a large bowl, whisk the egg, mayonnaise, mustard, horseradish, worcestershire, and hot sauce. Add in the crab meat, shallots, chili, lemon zest, panko, salt and pepper to taste. Mix until just combined, you still want nice chunks of crab in there.
Using a ring mold, form the crab cakes. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for 30 minutes.
Heat about 1 1/2 inches of a neutral oil in a skillet. Add a few crab cakes and cook over medium heat for about 4 minutes per side. Drain on a wire rack, and keep warm in the oven until ready to serve.
Yuzu Kosho Hollandaise
- 3 large egg yolks
- 1 tb fresh lemon juice, or more to taste
- 2 tsp yuzu kosho
- 1/2 c clarified butter, hot
- kosher salt, to taste
In a small saucepan, bring about 2 inches of water to a simmer. In a medium bowl, whisk the egg yolks, lemon juice, and yuzu kasha. Set this bowl over the pot of simmering water. Whisk constantly until the egg yolks about double in size. Slowly stream in the clarified butter, making sure to keep the mixture emulsified. I like to move the bowl on and off of the simmering water to not curdle the hollandaise.
Once the hollandaise is at your preferred texture, adjust the seasoning with lemon juice and salt.
To Finish
- english muffins, toasted
- poached eggs
- fresh chives, thinly sliced
To serve, add a crab cake onto each half of your english muffins. Add a poached egg on top of the crab cakes, followed by a generous spoonful of the yuzu kosho hollandaise. Finish with chives.
