Crabcake Eggs Benedict Recipe | MyRecipes

Make crabcakes: Melt butter in a large frying pan over low heat. Add garlic, celery, and onion and cook, stirring often, until translucent but not browned, 8 to 10 minutes. Add chile flakes and flour and cook, stirring, until flour smells toasted, about 30 seconds. Stir in cream and parsley. Remove from heat and let mixture cool. Meanwhile, gently squeeze water from crab over a colander. In a medium bowl, whisk together mayonnaise, egg yolk, mustard, salt, and black pepper. Stir in 1/3 cup panko, the crab, and cream mixture. Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2- or 1/3-cup patties (for 6 or 8 crabcakes, respectively). One at a time, set patties in panko, press lightly to help bread crumbs adhere, and turn with a thin metal spatula; press lightly on second side. Transfer to a large plate, cover, and chill at least 1 hour and up to 1 day. Meanwhile, poach eggs: Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water. Heat oil in a large frying pan over medium heat. Cook crabcakes, turning only once, until dark golden brown on both sides, 8 to 10 minutes total. (If making 8 crabcakes, you may need to cook in batches; if so, wipe out pan and add a fresh 3 tbsp. oil for second batch.) Transfer to a plate and put in a 200 ° oven to keep warm.