Benny Beautiful

The decadence runneth over with treasured crab cake bennies. This brunch staple is enhanced by jumbo lump Empire’s® Treasure Crabmeat, Cajun seasoned and sautéed golden brown. The cakes are topped with soft poached farmhouse eggs and a creamy lemon dill West Creek® Hollandaise sauce. A slab of roasted red pepper balances out the eggs and crabmeat with bold color.

Oh Snap!

The Species Verified program ensures DNAverified snapper from the crystal blue waters of Indonesia. The fish is wild-caught, mild, and versatile.

Empire’s Treasure Red Snapper 470768

Performs well baked, broiled, grilled, or fried

Sweet and citrusy, slightly bitter –ideal for seafood applications

Produced from 100% Asian Blue Swimming Crab

Empire’s Treasure Crab Cakes Benedict

Servings: 2

Ingredients

1 lb. Empire’s Treasure Crabmeat

1 ½ T. West Creek® Mayonnaise

1 ea. Nature’s Best Dairy® Egg

1 ea. Peak® Lemon, juice and zest

¼ tsp. West Creek Horseradish

2 ½ T. Roma® Italian Seasoned Breadcrumbs

¼ tsp. Magellan® Cajun Seasoning Blend

3 T. Brilliance® Butter Flavored Oil

4 ea. Nature’s Best Dairy Eggs

½ gl. Water

3 T. West Creek White Vinegar

2 ea. Roma Roasted Red Peppers, drained

8 oz. West Creek Hollandaise Sauce Mix, prepared

¼ ea. Peak Lemon, juice only

½ tsp. Peak Dill, chopped

4 ea. Peak Dill Sprigs, for garnish

Method

In a bowl combine crabmeat, two eggs, mayonnaise, Cajun seasoning, horseradish, lemon juice, lemon zest, and Italian breadcrumbs. Form into cakes then refrigerate at least an hour before service. This allows the crab cakes to set up for cooking.

Warm the butter flavored oil in a large sauté pan over medium high heat. Cook 1 minute per side to caramelize the surface. Whisk lemon juice and dill into prepared hollandaise sauce then hold warm.

Bring water and vinegar to a boil for egg poaching. Crack the eggs into the vinegar water to poach them.

Place two crabcakes per plate then top with a slab of roasted red pepper then a poached egg followed by 1-2 ounces of hollandaise sauce. Garnish with a sprig of dill then serve.