No one ever accused eggs Benedict of being simple, and Omaha Steaks twist on this dish doubles down on that experience. From the crispy English muffin, silky-smooth poached eggs, and creamy and exquisite hollandaise sauce to the buttery tender and rich ribeye and satisfyingly savory crab cake, your tastebuds won\u2019t know what hit them!<\/p>\n
Tools You\u2019ll Need Before You Start<\/strong><\/h4>\n\n- 1 Medium Bowl<\/li>\n
- Whisk<\/li>\n
- 1 Medium Cast-Iron Pan<\/li>\n
- 1 Medium Stainless-Steel Bowl<\/li>\n
- 1 Small Sauce Pot<\/li>\n
- 1 Medium Sauce Pot<\/li>\n
- 1 Small Sieve<\/li>\n
- 1 Small Bowl<\/li>\n
- 1 Slotted Spoon<\/li>\n
- 1 Paper-Towel Lined Plate<\/li>\n
- Meat Thermometer<\/li>\n<\/ul>\n
How to Make Steak Crab Cake Benedict<\/strong><\/h2>\nWhen you\u2019re crafting a dish with out-of-the-box additions, it\u2019s more important than ever to use the finest ingredients. That\u2019s why we\u2019re building this beauty with 5 oz. Omaha Steaks Private Reserve\u00ae Ribeye Crown Steaks<\/a>! <\/strong>Our most elevated steak experience, Private Reserve\u00ae cuts are hand-selected and trimmed to our closest specifications by our most experienced master butchers. You\u2019ll enjoy the richest, most buttery portion of the ribeye<\/a>, aged at least 35 days for unrivaled tenderness and flavor and flash-frozen at peak perfection. Are you hungry yet? Let\u2019s get started!<\/p>\n1. Piece of (Crab) Cake<\/strong><\/h3>\nFor such a complex flavor profile, making this savory crab cake couldn\u2019t be any easier! First, add your creamy mayonnaise, mild chives, earthy mustard, umami-packed Worcestershire sauce, fiery hot sauce, cajuny Old Bay seasoning, piney black pepper, zesty onion powder, and citrusy lemon juice to a medium bowl and whisk together until everything is well incorporated. Then gently fold the crab meat into your mixture \u2013 which simply means to mix in an ingredient by gently turning one part over another!<\/p>\n
Now you\u2019re ready to carefully fold 1\/2 cup Italian breadcrumbs into that same mixture and separate them into 3 formed crab cakes. Gently dredge your crab cakes on both sides in 1\/4 cup of Italian breadcrumbs before placing them in your refrigerator for 10 minutes, which will allow them to firm up.<\/p>\n
Lastly, add your oil and butter to a medium cast-iron pan and bring it to medium heat. When the butter is nicely melted, remove your crab cakes from the refrigerator and cook them until they\u2019re golden brown and warmed through, which should only take about 4 to 5 minutes per side.<\/p>\n
2. Pepper-Chive Hollandaise for Days<\/strong><\/h3>\nIt just wouldn\u2019t be a Benedict recipe without rich and buttery hollandaise sauce! To craft this unique take on the classic sauce, start by placing your creamy egg yolks, sour vinegar, smoky harissa paste, mild chives, and savory-sweet Worcestershire sauce in a medium-sized stainless-steel bowl and whisking the contents rapidly until the yolks begin to thicken, which should take about 1 minute.<\/p>\n
Next, place the bowl over a small sauce pot of slow-boiling water and continue to whisk the mixture until it starts to emulsify and becomes sauce-like in consistency. Make sure to alternate whisking on and off heat every 30 seconds (to prevent the eggs from scrambling) for about 60 to 90 seconds total. Once your eggs start to become ribbony and fluffy, slowly add your melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, for about 60 to 90 seconds total.<\/p>\n
Now that your melted butter has been incorporated, continue to whisk until you achieve your desired sauce-like consistency, and season to taste with salt and pepper! If the hollandaise sauce is too thick, simply add warm water one tablespoon at a time until you\u2019ve reached your preferred consistency.<\/p>\n
3. Poach This Chef-Approved Egg Technique<\/strong><\/h3>\nTo make this critical component of your decadent dish, start by filling a medium-sized sauce pot with 4\u201d water, adding sour vinegar to it, and bringing it to a boil. Next, place your small sieve over a small bowl and crack one egg at a time over it, lightly shaking the sieve before placing the egg in a ramekin. Repeat this process for all your eggs to allow the loose egg whites to separate, resulting in a gorgeous plating experience.<\/p>\n
Next, reduce the boiling water to low heat, place your eggs in the water, and cook uncovered for 3 minutes. Finally, use a slotted spoon to remove the expertly poached eggs from the water and place them on a paper towel-lined plate until you\u2019re ready to feast!<\/p>\n
4. Sizzle Up Your Steak<\/strong><\/h3>\n
How to Make Steak Crab Cake Benedict<\/strong><\/h2>\nWhen you\u2019re crafting a dish with out-of-the-box additions, it\u2019s more important than ever to use the finest ingredients. That\u2019s why we\u2019re building this beauty with 5 oz. Omaha Steaks Private Reserve\u00ae Ribeye Crown Steaks<\/a>! <\/strong>Our most elevated steak experience, Private Reserve\u00ae cuts are hand-selected and trimmed to our closest specifications by our most experienced master butchers. You\u2019ll enjoy the richest, most buttery portion of the ribeye<\/a>, aged at least 35 days for unrivaled tenderness and flavor and flash-frozen at peak perfection. Are you hungry yet? Let\u2019s get started!<\/p>\n1. Piece of (Crab) Cake<\/strong><\/h3>\nFor such a complex flavor profile, making this savory crab cake couldn\u2019t be any easier! First, add your creamy mayonnaise, mild chives, earthy mustard, umami-packed Worcestershire sauce, fiery hot sauce, cajuny Old Bay seasoning, piney black pepper, zesty onion powder, and citrusy lemon juice to a medium bowl and whisk together until everything is well incorporated. Then gently fold the crab meat into your mixture \u2013 which simply means to mix in an ingredient by gently turning one part over another!<\/p>\n
Now you\u2019re ready to carefully fold 1\/2 cup Italian breadcrumbs into that same mixture and separate them into 3 formed crab cakes. Gently dredge your crab cakes on both sides in 1\/4 cup of Italian breadcrumbs before placing them in your refrigerator for 10 minutes, which will allow them to firm up.<\/p>\n
Lastly, add your oil and butter to a medium cast-iron pan and bring it to medium heat. When the butter is nicely melted, remove your crab cakes from the refrigerator and cook them until they\u2019re golden brown and warmed through, which should only take about 4 to 5 minutes per side.<\/p>\n
2. Pepper-Chive Hollandaise for Days<\/strong><\/h3>\nIt just wouldn\u2019t be a Benedict recipe without rich and buttery hollandaise sauce! To craft this unique take on the classic sauce, start by placing your creamy egg yolks, sour vinegar, smoky harissa paste, mild chives, and savory-sweet Worcestershire sauce in a medium-sized stainless-steel bowl and whisking the contents rapidly until the yolks begin to thicken, which should take about 1 minute.<\/p>\n
Next, place the bowl over a small sauce pot of slow-boiling water and continue to whisk the mixture until it starts to emulsify and becomes sauce-like in consistency. Make sure to alternate whisking on and off heat every 30 seconds (to prevent the eggs from scrambling) for about 60 to 90 seconds total. Once your eggs start to become ribbony and fluffy, slowly add your melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, for about 60 to 90 seconds total.<\/p>\n
Now that your melted butter has been incorporated, continue to whisk until you achieve your desired sauce-like consistency, and season to taste with salt and pepper! If the hollandaise sauce is too thick, simply add warm water one tablespoon at a time until you\u2019ve reached your preferred consistency.<\/p>\n
3. Poach This Chef-Approved Egg Technique<\/strong><\/h3>\nTo make this critical component of your decadent dish, start by filling a medium-sized sauce pot with 4\u201d water, adding sour vinegar to it, and bringing it to a boil. Next, place your small sieve over a small bowl and crack one egg at a time over it, lightly shaking the sieve before placing the egg in a ramekin. Repeat this process for all your eggs to allow the loose egg whites to separate, resulting in a gorgeous plating experience.<\/p>\n
Next, reduce the boiling water to low heat, place your eggs in the water, and cook uncovered for 3 minutes. Finally, use a slotted spoon to remove the expertly poached eggs from the water and place them on a paper towel-lined plate until you\u2019re ready to feast!<\/p>\n
4. Sizzle Up Your Steak<\/strong><\/h3>\n
1. Piece of (Crab) Cake<\/strong><\/h3>\nFor such a complex flavor profile, making this savory crab cake couldn\u2019t be any easier! First, add your creamy mayonnaise, mild chives, earthy mustard, umami-packed Worcestershire sauce, fiery hot sauce, cajuny Old Bay seasoning, piney black pepper, zesty onion powder, and citrusy lemon juice to a medium bowl and whisk together until everything is well incorporated. Then gently fold the crab meat into your mixture \u2013 which simply means to mix in an ingredient by gently turning one part over another!<\/p>\n
Now you\u2019re ready to carefully fold 1\/2 cup Italian breadcrumbs into that same mixture and separate them into 3 formed crab cakes. Gently dredge your crab cakes on both sides in 1\/4 cup of Italian breadcrumbs before placing them in your refrigerator for 10 minutes, which will allow them to firm up.<\/p>\n
Lastly, add your oil and butter to a medium cast-iron pan and bring it to medium heat. When the butter is nicely melted, remove your crab cakes from the refrigerator and cook them until they\u2019re golden brown and warmed through, which should only take about 4 to 5 minutes per side.<\/p>\n
2. Pepper-Chive Hollandaise for Days<\/strong><\/h3>\nIt just wouldn\u2019t be a Benedict recipe without rich and buttery hollandaise sauce! To craft this unique take on the classic sauce, start by placing your creamy egg yolks, sour vinegar, smoky harissa paste, mild chives, and savory-sweet Worcestershire sauce in a medium-sized stainless-steel bowl and whisking the contents rapidly until the yolks begin to thicken, which should take about 1 minute.<\/p>\n
Next, place the bowl over a small sauce pot of slow-boiling water and continue to whisk the mixture until it starts to emulsify and becomes sauce-like in consistency. Make sure to alternate whisking on and off heat every 30 seconds (to prevent the eggs from scrambling) for about 60 to 90 seconds total. Once your eggs start to become ribbony and fluffy, slowly add your melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, for about 60 to 90 seconds total.<\/p>\n
Now that your melted butter has been incorporated, continue to whisk until you achieve your desired sauce-like consistency, and season to taste with salt and pepper! If the hollandaise sauce is too thick, simply add warm water one tablespoon at a time until you\u2019ve reached your preferred consistency.<\/p>\n
3. Poach This Chef-Approved Egg Technique<\/strong><\/h3>\nTo make this critical component of your decadent dish, start by filling a medium-sized sauce pot with 4\u201d water, adding sour vinegar to it, and bringing it to a boil. Next, place your small sieve over a small bowl and crack one egg at a time over it, lightly shaking the sieve before placing the egg in a ramekin. Repeat this process for all your eggs to allow the loose egg whites to separate, resulting in a gorgeous plating experience.<\/p>\n
Next, reduce the boiling water to low heat, place your eggs in the water, and cook uncovered for 3 minutes. Finally, use a slotted spoon to remove the expertly poached eggs from the water and place them on a paper towel-lined plate until you\u2019re ready to feast!<\/p>\n
4. Sizzle Up Your Steak<\/strong><\/h3>\n
It just wouldn\u2019t be a Benedict recipe without rich and buttery hollandaise sauce! To craft this unique take on the classic sauce, start by placing your creamy egg yolks, sour vinegar, smoky harissa paste, mild chives, and savory-sweet Worcestershire sauce in a medium-sized stainless-steel bowl and whisking the contents rapidly until the yolks begin to thicken, which should take about 1 minute.<\/p>\n
Next, place the bowl over a small sauce pot of slow-boiling water and continue to whisk the mixture until it starts to emulsify and becomes sauce-like in consistency. Make sure to alternate whisking on and off heat every 30 seconds (to prevent the eggs from scrambling) for about 60 to 90 seconds total. Once your eggs start to become ribbony and fluffy, slowly add your melted butter while continuously whisking, again alternating whisking on and off heat every 30 seconds, for about 60 to 90 seconds total.<\/p>\n
Now that your melted butter has been incorporated, continue to whisk until you achieve your desired sauce-like consistency, and season to taste with salt and pepper! If the hollandaise sauce is too thick, simply add warm water one tablespoon at a time until you\u2019ve reached your preferred consistency.<\/p>\n
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