Description
Indulge in a delectable Crab Cake Benedict Casserole tutorial with a velvety Hollandaise drizzle. Learn how to impress with this mouthwatering recipe!
Ingredients
- English muffins, split and toasted – 6 (6)
- Lump crab meat – 1 pound (454 g) (450 grams)
- Eggs – 8 large (8 large)
- Whole milk – 1 cup (240 ml) (240 milliliters)
- Heavy cream – 1/2 cup (120 ml) (120 milliliters)
- Mayonnaise – 1/4 cup (60 ml) (60 milliliters)
- Dijon mustard – 2 tablespoon (30 ml) s (30 milliliters)
- Lemon juice – 1 tablespoon (15 ml) (15 milliliters)
- Green onions, chopped – 1/4 cup (60 ml) (25 grams)
- Red bell pepper, diced – 1/2 cup (120 ml) (75 grams)
- Salt – 1 teaspoon (5 ml) (5 grams)
- Black pepper – 1/2 teaspoon (3 ml) (2.5 grams)
- Paprika – 1/2 teaspoon (3 ml) (2.5 grams)
- Butter – 1/2 cup (120 ml) (115 grams)
- Lemon juice for hollandaise – 1 tablespoon (15 ml) (15 milliliters)
- Egg yolks for hollandaise – 3 (3)
- Salt for hollandaise – a pinch (a pinch)
- Cayenne pepper – a pinch (a pinch)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch (23×33 cm) baking dish.
- Arrange the toasted English muffin halves in the bottom of the baking dish.
- In a large bowl, combine the lump crab meat, mayonnaise, Dijon mustard, lemon juice, chopped green onions, diced red bell pepper, salt, black pepper, and paprika.
- Spread the crab mixture evenly over the English muffins in the baking dish.
- In a separate bowl, whisk together the eggs, whole milk, and heavy cream until well combined.
- Pour the egg mixture evenly over the crab mixture in the baking dish.
- Cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and the eggs are set.
- While the casserole is baking, prepare the hollandaise sauce.
- Melt butter in a small saucepan over low heat, keeping it warm.
- In a blender, combine the egg yolks, lemon juice for hollandaise, salt for hollandaise, and cayenne pepper.
- Blend until the mixture is smooth and slightly thickened.
- With the blender running, slowly stream in the melted butter until the sauce is thick and creamy.
- Adjust seasoning if needed, then set aside, keeping it warm.
- Remove the casserole from the oven and let it cool slightly before serving.
- Drizzle the hollandaise sauce over the casserole just before serving.
- Serve warm.
Notes
- Ensure the lump crab meat is well-drained to prevent excess moisture in the casserole.
- Use fresh lemon juice for both the crab mixture and hollandaise sauce for a vibrant citrus flavor.
- Adjust the cayenne pepper in the hollandaise sauce to suit your desired level of spiciness.
