The Key to A Perfect Mother's Day Brunch
When the calendar tells us that May has arrived, we know that Mother’s Day is right around the corner. And nothing goes with celebrating Mother’s Day quite like enjoying an elegant and decadent brunch with your mama, grandmama, or other important lady in your life.
Sure, you can make a reservation at a fancy brunch spot, deal with the crowds, and probably overpay for a diluted mimosa. But why would you when you can make a meaningful and intimate brunch for your special lady to enjoy in your own home (or hers).
While hosting a Mother’s Day brunch may sound daunting, it can be quite simple to do, especially if you are armed with a brunch recipe that is appealing to almost everyone, simple to make, and totally impressive to serve. Yes, we are talking about serving a sophisticated Crab Cake Benedict during your special meal.
How To Make A Simple Crab Cake Benedict
Crab cake benedicts may sound like a complicated dish to whip up on a Sunday morning. But by using some kitchen shortcuts, you can enjoy this brunchtime favorite with very little effort (and very few pans to clean).
In case you don't know, a crab cake benedict is a twist on a classic eggs benedict --- a dish made with an English muffin, an egg, Canadian bacon, and Hollandaise sauce. But unlike a classic benedict that leans on the saltiness of the bacon, a crab cake benedict highlights a rich and swanky crab cake.
Now, don’t get intimidated by the thought of serving crab cakes in your homemade benedict. No crab-picking is required to make this dish, as long as you are using Rastelli’s Crab Cakes in your dish. These Maryland-style jumbo lump Crab Cakes are packed full of freshly caught premium blue crab meat and blended with the perfect amount of tangy mayo, zesty breadcrumbs, Dijon mustard and lemon. Not only does using Rastelli’s crab cakes save you time, but they will elevate your dish to look and taste like a restaurant-quality meal.
If your guests are not seafood lovers, you can still make an elevated benedict by swapping out the crab cakes in this recipe with sliced cooked Rastelli’s Filet Mignon, exceptionally tender antibiotic-free beef that is wet-aged for 21 days.
Here is exactly how to make an easy-breezy crab cake benedicts for Mother’s day (or any day).
- 4 Rastelli’s Crab Cakes, cooked according to package directions
- 2 English Muffins, sliced in half and toasted
- 4 eggs, poached
- 4 tablespoons jarred Hollandaise sauce
Warm Hollandaise sauce in microwave for 60 seconds and stir.
Assemble the benedict by topping one side of the English muffin with a crab cake and a poached egg.
Top the egg with 1 tablespoon of the Hollandaise sauce and serve.
HAPPY MOTHER'S DAY!