Crab cakes are commonly enjoyed deep fried, but I have a simple and easy method to share with you for baking them in the oven. Just make sure you get a nice introductory sear on the crab cakes in the frying pan so they maintain their shape before you set them on the baking pan. As for the Hollandaise sauce, I opted to keep out the lemon juice but if you want the traditional taste, all you need to do is squeeze your preferred amount of citrus while whisking and you’ll have a great sauce to drizzle all over your perfectly baked crab cakes! I know an eggs Benedict is supposed to come poached, but I couldn’t help but serve our baked crab cakes alongside a pair of fried eggs to celebrate those gorgeous yolks.
In a mixing bowl combine crab meat, cilantro, onion, breadcrumbs, and one egg along with dashes of salt, pepper, 1 tsp mustard and 1 tsp hot sauce. Mix well while maintaining lumps of crab meat.
Hand-form balls of crab cake batter and pan-fry them with oil until both sides begin to brown. Then bake for 10-12 minutes at 450° F.
Prepare Hollandaise sauce by melting ½ stick butter and keep on low heat. Whisk 2-3 egg yolks and slowly add liquefied butter, continually whisking until sauce becomes thick.
Serve crab cakes and Hollandaise with sliced tomato, avocado, bacon, wilted spinach, and fried eggs. Garnish with cilantro.