How to Win Brunch with Louisiana Crabcakes BenedictElena North-Kelly
April 07, 2017
Looking to skip the long lines and crowded tables of your local brunch scene? We've got another great reason to stay in: this luxe Louisiana Crabcakes Benedict recipe from Beard Award winner John Currence's latest cookbook, Big Bad Breakfast: The Most Important Book of the Day, which is up for a 2017 James Beard Book Award in the Single Subject category.
"These crabcakes are unapologetically more in the bready, New Orleans style," explains the renowned chef. "My justification is that cooking them this way makes a fantastic base for a Benedict, with the cake becoming a crabby English muffin substitute, topped with a poached egg." Get the recipe and make them this weekend!
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Learn more about the 2017 James Beard Awards.