Step By Step Instructions:
20 Minute Artichoke and Jalapeno Crab Cake Benedict
I’ll be honest with you, this recipe was not in the plans. I did not cook this multiple times over and over trying to perfect it for all of you. I did what a lot of us do on Sunday mornings; take inventory of the contents in the refrigerator and hope that a meal comes together. Fortunately, I had some leftover crab cakes from the previous nights dinner, a container of the best dip Harris Teeter grocery store has to offer, eggs, and a fresh loaf of bread on the counter, boom; Brunch at home 🙂
I know it’s not traditional to take white bread and make it the base for eggs benedict, but I highly recommend trying this recipe before deciding it’s a no go. I stumbled upon this bread, Pepperidge Farm Farmhouse Sourdough, the other day at the grocery store, and it is so thick and flavorful that it made the perfect replacement for an english muffin. I hope you all enjoy my spin on Crab Cakes Benedict.
Here is what you do:
Note: Usually grocery stores have crab cakes in the meat / seafood department that are premade and seasoned, making it way easier to complete this recipe in under 20 minutes.
** My crab cakes were pre-cooked from the night before, this recipe calls for you to reheat them in the microwave. If you have not pre-cooked your crab cakes, you will need to cook them in a frying pan instead of using the microwave. **
1. Put bread in toaster but don’t toast right away. Place a frying pan over medium heat and add in the butter, once melted, crack all four eggs right into the pan.
2. Sprinkle the eggs with all the seasonings and dried herbs. (Cook eggs to your liking, we like ours over easy or medium so they are a little runny, so good with this bread!)
3. While the eggs are cooking, reheat the crab cakes in the microwave.
** My crab cakes were pre-cooked from the night before. This recipe calls for you to reheat them in the microwave. If you have not pre-cooked your crab cakes, you will need to cook them in a frying pan instead of using the microwave. **
4. Cover the eggs with a lid for about a minute or two. Toast the bread next and when it’s done, smear each slice with mayo, then cut each slice in half.
5. Once crab cakes are warm, cut them in half as well.
Place 2 halves of bread on each plate, top each slice with an egg, place the heated crab cake halves onto each slice of bread, smear the artichoke jalapeno crab dip on top of each crab cake, serve with side of fruit and enjoy!
- 2 Slices Sourdough Bread (Thick-ish Slices)
- 1 T Butter
- Lite Mayo (For Spreading)
- 4 Eggs
- Salt, Fresh Ground Pepper, Red Pepper Flakes, Paprika, Ground Cayenne Pepper, Garlic Powder, Dried Parsley, Dried Basil, Dried Minced Onion, Paprika (Seasoning for Eggs)
- 2 Premade, Pre-cooked Crab Cakes
- Crab Queso Dip w/ Artichokes and Jalapenos (Any seafood dip you can find at your local grocery store will work!)
- Fresh Chopped Fruit (Optional, of your choice, for a side)
Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making this 20 Minute Artichoke and Jalapeno Crab Cake Benedict 🙂