The Turks and Caicos Islands are a popular vacation destination known for their beautiful beaches and crystal clear waters. They are also home to some delicious seafood, including blue crab which are common throughout the islands. In this recipe, we take inspiration from the classic dish of Eggs Benedict and put a Caribbean twist on it by using crab cakes instead of Canadian bacon or ham.

The crab cakes are made with lump crabmeat, diced bell peppers, onion, and garlic, bound together with mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs. They are cooked until golden brown and served on top of toasted English muffins, along with hollandaise sauce and fresh parsley.

The combination of flavors and textures is truly irresistible. This popular Sailrock South Caicos breakfast recipe is perfect for a special occasion brunch or a lazy Sunday morning at home. The crab cakes can be made ahead of time and refrigerated until ready to cook. The hollandaise sauce can also be prepared ahead of time and gently reheated before serving.

This Turks and Caicos Islands version of an Eggs Benedict is a delicious and unique way to enjoy one of the island’s most popular seafood delicacies. Give it a try, and you will not be disappointed!

Above: Sailrock South Caicos’s chef’s version of a Crab Cake Benedict as a dinner appetizer. Simply replace the English muffin & hollandaise sauce with a caper cream & tomato sauce for a savory twist on this breakfast classic.

Ingredients:

• 1 lb lump crabmeat
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 2 cloves minced garlic
• 1/4 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs
• poached eggs
• 4 English muffins, split and toasted
• 1 cup hollandaise sauce
• 2 tbsp chopped fresh parsley (optional)

Instructions:

1. In a large bowl, mix the crabmeat, bell peppers, onion, garlic, mayonnaise, Dijon mustard, Old Bay seasoning, and black pepper.
2. Stir in the breadcrumbs and eggs until well combined.
3. Form the mixture into 8 crab cakes, about 1/2 inch thick.
4. Heat a large skillet over medium-high heat and coat with a little oil.
5. Add the crab cakes to the skillet and cook for 3-4 minutes per side, or until golden brown.
6. While the crab cakes are cooking, prepare the hollandaise sauce according to package instructions.
7. To assemble the dish, place a toasted English muffin half on each plate.
8. Top each muffin half with a crab cake, poached egg, a spoonful of hollandaise sauce, and fresh parsley.
9. Serve immediately and enjoy!