Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes

TOTAL TIME: 2 hr 50 min
Prep: 1 hr 15 min
Inactive Prep: 1 hr
Cook: 35 min
 
YIELD: 8 servings
LEVEL: Intermediate

ingredients

CRAB CAKES:
  • 1/2 cup mayonnaise
  • 2 heaping tablespoons prepared horseradish, drained
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon chile de arbol or cayenne powder
  • Salt and freshly ground black pepper
  • 1 1/2 pounds jumbo lump crab meat, picked over
  • 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
  • 2 green onions, green and pale green parts thinly sliced
JOHNNY GRIDDLE CAKES:
  • 3/4 cup whole milk
  • 2 teaspoons clover honey
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
"OLD BAY" HOLLANDAISE:
  • 1 tablespoon ground bay leaves
  • 2 1/2 teaspoons celery salt
  • 1 1/2 teaspoons dry mustard
  • 1 1/4 teaspoons freshly ground black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground allspice
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Directions

For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours.

For the griddle cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form. Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.

Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.

For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick. Dredge the patties on both sides in the flour and place on a platter.

Heat 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.

Serve the crab cakes on the Extra Virgin

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