The Barbaro Benedict: A Cuban Hotsauce twist on Eggs Benedict for Mother's Day Brunch

The modern Mother's Day celebration has become synonymous with brunch. Every year, countless restaurants, cafes, and trendy bars brim with families treating their mothers and grandmothers to brunch. Our family has been burned too many times with overcrowded restaurants and their slammed service teams. After many cold eggs and soggy French toasts, we decided years ago that we had enough, and since then, we have been crafting our Mother's Day brunches at home every year.

A staple of most brunches is the decadent and often iterated Eggs Benedict. The core of this dish is simple: poached eggs, fried Canadian bacon, and a English muffin. All of these are stacked together and adorned with Hollandaise Sauce. My family has never preferred the traditional Canadian bacon, and instead we have always opted for alternative proteins. One local favorite here in Miami is the Crab Cake Benedict, which uses crispy, golden crab cakes to build the base for the dish. This year we made this exact recipe ourselves, and of course added some of our Pinazo sauce to spice it up.

Barbaro Crab Benedict

Ingredients

• 1 large egg, beaten to blend
• 1/2 cup mayonnaise
• 2 Tbsp. Dijon mustard
• 2 tsp. Worcestershire sauce
• 1 tsp. Barbaro Mojo Piñazo Hot Sauce (plus more for serving)
• Kosher salt and freshly ground black pepper
• 1 lb. jumbo lump crabmeat, picked through
• 3/4 cup panko breadcrumbs
• 2 Tbsp. finely chopped fresh parsley
• Canola oil, for drizzling
• Lemon wedges and tartar sauce, for serving
• Eggs (for poaching, 1 per benedict)
• Hollandaise Sauce (we like Love and Lemon's simple recipe)
• Sourdough English Muffins

Directions

Step 1. Make the Binding Sauce. Whisk together a whole egg, mayonnaise, mustard, Worcestershire, and Barbaro Mojo Piñazo Hot Sauce. Season with salt and pepper.

Step 2. Form the Patties. Combine the crumbled crabmeat, panko, and parsley. Fold in the binding mixture, then form into around 8 patties (keep the size of the English muffins in mind).

Step 3. Cook. Heat a neutral oil in a large skillet over medium-high heat until shimmering. Cook in batches, turning halfway through, for 3 to 5 minutes per side until golden and crispy.

Step 4. Serve. Stack on top of a toasted English muffin and top with a poached egg. Pour some hollandaise sauce over the whole thing and finish with a few more dashes of Barbaro Mojo Piñazo Hot Sauce. Enjoys immediately!

Why Piñazo Works in This Recipe

The natural sweetness of the crab meat pairs perfectly with the with the fruity pineapple flavor that is distinct to Pinazo. Additionally, the bright acidity complements the citrus flavor of the iconic hollandaise sauce, while bringing a balanced heat that does not overpower it. 

Make-Ahead Tips

• Crab cakes: Make the crab cake mixture and form the the patties. Refrigerate and let them firm up over night. (This is what we did!)
• Hollandaise: Make 30 minutes ahead, keep warm in a thermos or in a bowl over barely-warm water. (Do not reheat, it can cause splitting)
• English muffins: Toast just before plating.
• Poached eggs: Poach in batches, hold in warm water until ready to plate.

Serves 4 (2 benedicts each). Active time: 30 minutes.

Happy Mother's Day from our kitchen to yours. ¡Qué bárbaro!

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Editor's note: Kevin is our Co-founder and culinary expert, and honestly, he has always been the one to tackle the hardest and most ambitious recipes in our kitchen. Every Mother's Day, he goes above and beyond to make something truly special for his mom, Ali, our Chief Operating Officer and the heart of our family. This Crab Cake Benedict is a perfect example of the love and creativity he brings to the table. We hope it inspires your family to skip the brunch line and make something memorable at home too.

— Mario Cruz, Co-founder, Barbaro Mojo