Home Illinois Sunday Breakfast: Crab Cake Benedict with a Side of Corn

Sunday Breakfast: Crab Cake Benedict with a Side of Corn


Chef Juan Alvarado, Executive Chef of Hampton Social, to prepare a delicious breakfast inspired by the restaurant’s coastal atmosphere.


Crab Cake Benedict with a Side of Corn

Description of the product/item Sum Measure it Price Description of the product/item Sum Measure it Price
Green tomato in breading 2 Eh 5 minutes of eggs 1 Eh
Power Green portion 1/2 Eh Dutch green chilies 1.5 Ounce/fl
Corn side 1/2 Eh Bach Spice 1 h.l
Crab Cake 2.5 oz 1 Eh Herb salad 2 TBL
Rapeseed oil 1 ounce/fl


  1. Heat a non-stick frying pan over medium heat with canola oil.
  2. Make sure the crab cake is properly breaded.
  3. Place the crab cake in the pan and cook on one side until golden brown, 1-2 minutes per side.
  4. Flip the crab cakes with a fish spatula and place in the oven until the crab cakes reach 140 degrees F.
  5. Place 2 breaded green tomatoes in deep fryer, fry until golden brown on both sides, 1 1/2 minutes each. Place in a storage tray.
  6. Burn 1/2 side of greens and ½ side of corn – set aside.
  7. In the bowl of pasta, place the roasted green tomatoes in a bowl, one on top of the other.
  8. Add the cooked greens on top of the roasted green tomatoes in the middle of the bowl.
  9. Arrange the corn in a straight line from 12 o’clock to 6 o’clock on the cooked greens. Decorate the corn in a special way.
  10. Place the crab cake on top of the corn in the center of the bowl. Press down lightly with your thumb to make room for the 5-minute poached egg to rest safely. Place a warm egg on top.
  11. Spread 1.5 ounces of green hollandaise chiles on top of egg and crab cake.
  12. Sprinkle with Baja spices and garnish with herb salad.
Description of the product/item Sum Measure it Price Description of the product/item Sum Measure it Price
Rapeseed oil 1 Ounce/fl Homemade salt and pepper ¼ h.l
Garlic puree 1/2 h.l Cut cilantro 1 TBL
Corn Chili Mix 2 TBL Bach Spice 1 h.l
Grilled corn 1 Cup Queso Fresco, crumbled 1 TBL
Parmesan cream 4 Ounce/fl Lime wedges 3 pcs
Parmesan cheese 1 TBL


  1. Place the pan over medium-high heat for 1 minute.
  2. Add canola oil, garlic puree, 1 tablespoon corn chili mixture.
  3. Fry for 1 minute, do not caramelizeadjust the heat if necessary.
  4. Add the corn, fry for 1 minute until the corn is heated through, mix well with a rubber spatula, add the parmesan cream. Adjust the heat to medium, heat until the cream begins to boil.
  5. Add the salt and pepper mixture, ½ teaspoon Baja spice, ½ tablespoon cilantro, and 1 tablespoon Parmesan cheese and mix well. Squeeze 2 lime wedges over the top and mix well.
  6. Before coating, check the consistency to make sure the cream is thick and runny.
  7. Place in a large soup bowl, wipe down the sides, and garnish with 1 tablespoon of the chili corn mixture, 1 tablespoon of the queso fresco, ½ tablespoon of the cilantro, and 1 lime wedge.

Hampton Social also has locations in River North, Streeterville, Barrington and Skokie.




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