Crab Cake Eggs Benedict Is a Quintessential Chesapeake Bay Breakfast
When I was a child, every Sunday my entire family—including my mom and dad, my dad's two brothers, their wives, and all ten grandkids—went to a tiny, one-room-wide row home in downtown Baltimore. My grandmother, who was a great home cook, always had a huge feast laid out upon our arrival, and it inevitably included my very favorite dish she made: crab cake eggs Benedict. The house hadn’t been redecorated since the 1960s, and was decorated with brown and tan shag carpets, a powder blue couch and loveseat set, and a giant tube TV that still had rabbit ears. In the summers, we rented houses on the Eastern Shore of Maryland, took my uncles’ boats out into the bay, and fished for crab all day long. Grandma always picked the crabs like a pro and turned them into those exceptional crab cakes. Serving that very same recipe at midtown Manhattan’s David Burke fabrick reminds me every day that we are all family. Every customer that walks into our small dining room gets treated the same way my grandmother treated all of us on those cozy Sunday afternoons and warm summer evenings.Crab Cake Benedict Ingredients 7 servings (2 crab cakes per person)
Ingredients
For the crab cakes
1 cup mayonnaise
1 tablespoon Dijon mustard
1 sleeve Ritz crackers, ground
¼ cup Old Bay seasoning
½ teaspoon Worcestershire sauce
Zest of 1 lemon
2 eggs, beaten
1 pound jumbo lump crab meat
1 pound lump crab meat
For the garlicky spinach
4 cloves garlic
3 cups baby spinach
Extra-virgin olive oil
For the poached eggs
6 cups water
1 tablespoon white vinegar
14 eggs
Extra Crispy
