Orangina Hollandaise over Poached eggs and Crab cakes Recipe

Orangina Hollandaise over Poached eggs and Crab cakes

This bright citrusy version of Hollandaise goes perfectly with Crab Cake Benedict.


4 large eggs + 1 yolk + number of poached eggs you’d like to make
4 sticks of butter, cut into chunks
1 teaspoon champagne vinegar
1/3 cup Orangina
2 teaspoons Old Bay + more if desired
Any clear vinegar
1/2 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
1 pound fresh lump crab meat*
20 saltine crackers, finely crushed


Orangina Hollandaise: 1. Start melting butter in a small saucepot over medium heat.
2. Combine 3 large eggs, 1 yolk, champagne vinegar, Orangina, and Old Bay in a blender. Blend for 1 minute.
3. Once the butter boils, slowly drizzle it into the running blender.
4. Taste, and add more Old Bay if desired.

Poached Eggs: 1. Bring at least three inches of water and a splash of vinegar to a simmer in a wide pot. Crack eggs (however many you’d like to make) directly into the simmering water, making sure to space them a few inches apart. Set a timer for 3 minutes.
2. At 3 minutes, the whites should look fully cooked and the yolks should be springy. If there is any translucence, continue simmering the eggs for 30 more seconds.
3. Serve immediately, or hold in ice water and reheat in simmering water for 1 minute prior to serving.

Crab Cakes: 1. In a small bowl, whisk together 1 large egg, mayo, mustard, Worcestershire, hot sauce, shallot, lemon juice, and parsley.
2. In a separate bowl, gently combine the grab and the cracker crumbs. Do your best not to break the crab chunks apart. Carefully fold in the mayo mixture. Cover and refrigerate for 2 hours.
3. Shape into about eight 1/3rd cup patties (about an inch to 1.5 inches thick) to and set aside on parchment or wax paper.
4. Coat the bottom of a heavy skillet or cast iron pan with oil and heat over medium-high heat until the oil shimmers. Working in batches of 2 or 3 (depending on the size of your pan), cook crab cakes for about 3 minutes per side, or until golden brown on each side and hot throughout.