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Wolfgangs Steakhouse: Chef Bordens Crab Cake Benedict

This month we are shooting our show at the Royal Hawaiian Center which is filled with history and a pretty cool back drop for our kitchen. Joining us the Royal Grove is Chef Borden from Wolfgang’s Steak house.


Just a little history, the royal grove in the middle of the shopping center used to have over 10,000 coconut trees and was the playground of Hawaii’s royalty. Wolfgang's is of course known for their steaks but be sure to check out the new brunch menu that features classic brunch comfort foods including this classic crabcakes with hollandaise sauce recipe.

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US Metric

 Crab Cakes
½ cup onion, chopped
½ cup parsley, chopped
2 eggs
2 tablespoons Worcestershire sauce
4 teaspoons old bay seasoning
4 tablespoons mayonnaise
2 tablespoons Dijon mustard
¼ teaspoon Tabasco
1 lemon, juiced
1 ½ cups bread crumbs
2 lbs crabmeat

12 Toasted English Muffins
12 poached eggs


Hollandaise Sauce
3 egg yolks (whites removed)
½ lemon, juiced
1 teaspoon salt
½ cup butter
Hot sauce or cayenne pepper to taste (optional)
2 tablespoons oil or clarified butter

Cooking Process:

Add all ingredients to a bowl and gently combine ingredients. Form into patties and cook in pan with oil or clarified butter until golden brown on each side. Put crab cakes on baking pan and bake at 350 for 6-7 minutes.


For each plate, layer English muffin with crab cake, then poached egg topped with hollandaise sauce.


Hollandaise Sauce
In a small bowl, whisk egg yolks, lemon juice, salt. Melt butter over low heat in a saucepan or using a double boiler. Gradually whisk yolk mixture into butter, continually whisking over low heat for 6-8 minutes or until the sauce is thickened. Top crab cakes with sauce.


Watch Chef Borden’s episode on Cooking Hawaiian Style on OC16 channels 10 &1012. You can also watch episodes of Cooking Hawaiian Style nationwide via LifeStyle Network, Roku and Hawaiian Airlines in-flight entertainment.