Make it a true Hill Country holiday with these simmering crab cakes for brunch – pecan crusted crab cakes that is, which translate into an extraordinary Eggs Benedict…perfect for the fam Christmas morning (or any morning!). Many thanks to Executive Chef Joseph Brantley of Riven Rock Ranch, you’ve really outdone yourself!
Mix all ingredients (except blue crab) into a bowl until incorporated.
Then, gently fold in blue crab lump.
Let mixture rest in bowl for a few minutes so all the liquid is absorbed into the breadcrumbs. Form into twelve medium sized cakes.
Gently bread the outside of each cake in 1 C of finely chopped toasted pecans. Pan fry in olive oil until golden brown.
Serve with poached eggs and top with Hollandaise sauce.
- 1 large egg
- 1 1/3 c breadcrumbs
- 2 t Worcestershire sauce
- 1/3 c + 1 T mustard
- ¼ c chopped red bell pepper
- 1 lb lump blue crab