Wine Dotte Bistro's crab cake benedict recipe

The Wine Dotte Bistro is one of the newest restaurants in downtown Wyandotte. Chef David Wood joined us in the FOX 2 Cooking School to tell us more about the food. He also showed us how to prepare his crab cake benedict with a special Downriver Hollandaise sauce. You can find his recipe below. 
The Wine Dotte Bistro is located at 1029 Van Alstyne, which is right on the Detroit River. For more information on the restaurant, visit 

Crab Cake Benedict
  • 2oz of chopped tricolored peppers
  • 1oz of chopped red onion
  • 32 oz of jumbo lump crab
  • 1 tablespoon of lemon pepper seasoning
  • 1 tablespoon of old bay seasoning
  • 1 quart heavy wiping cream
  • 4oz of chopped cilantro
  • 2 cups of panko bread crumbs
  • 1 grilled lemon
  • 2 poached eggs
  • 4 spears of asparagus
  • 4 oz of roasted red pepper hollandaise
  • 2 poached farm eggs
  • 1 english muffin


    Fold lightly --  peppers, onions, cilantro, old bay seasoning ,lemon  pepper, crab and heavy cream.
    Portion into 4 Oz cakes and bread with panko bread crumbs.
    Sautee till golden brown on both sides.Serve on top of English muffin and top with poached eggs.
    Finish the dish with roasted red pepper and hollandaise and serve with grilled asparagus. 


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