Crab Benedict (Luxurious Crab Cakes with Poached Eggs and Hollandaise)

DESCRIPTION

Crab Benedict is an elegant coastal twist on the classic Eggs Benedict. Instead of Canadian bacon, tender homemade crab cakes provide the foundation for perfectly poached eggs and silky homemade Hollandaise sauce. Every bite delivers a delicate balance of rich, buttery, and fresh seafood flavors.

Whether you're hosting a holiday brunch or celebrating a special occasion, this restaurant-quality dish is sure to impress while remaining surprisingly simple to prepare.

EQUIPMENT

Large skillet

Medium saucepan

Blender

or immersion blender

Mixing bowl

Whisk

Slotted spoon

Small saucepan

Measuring cups

Measuring spoons

INGREDIENTS

For the Crab Cakes

1 pound lump crab meat

½ cup panko breadcrumbs

1 large egg

2 tbsps mayonnaise

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tbsp chopped fresh parsley

½ tsp Old Bay seasoning

1 tbsp butter

For the Benedict

4 English muffins, split

8 large eggs

1 tbsp white vinegar

For the Hollandaise Sauce

3 egg yolks

1 tbsp fresh lemon juice

½ cup unsalted butter, melted

¼ tsp kosher salt

⅛ tsp cayenne pepper

INSTRUCTIONS

1. In a mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, and Old Bay seasoning.
2. Form the mixture into eight crab cakes.
3. Melt the butter in a large skillet over medium heat.
4. Cook the crab cakes for 3 to 4 minutes per side until golden brown.
5. Keep warm.
6. Fill a saucepan with water and bring it to a gentle simmer.
7. Add the vinegar.
8. Crack each egg into a small bowl and carefully slide it into the simmering water.
9. Poach the eggs for 3 to 4 minutes.
10. Remove with a slotted spoon and drain well.
11. To prepare the Hollandaise sauce, blend the egg yolks and lemon juice until pale.
12. Slowly drizzle in the melted butter while blending continuously.
13. Blend until thickened, then season with salt and cayenne.
14. Place two toasted English muffin halves onto each serving plate.
15. Top each half with a crab cake.
16. Add a poached egg.
17. Spoon the Hollandaise sauce generously over the eggs.
18. Serve immediately.

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Tiffany

CRAB BENEDICT (Luxurious Crab Cakes with Poached Eggs and Hollandaise)

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Crab Benedict is an elegant coastal twist on the classic Eggs Benedict. Instead of Canadian bacon, tender homemade crab cakes provide the foundation for perfectly poached eggs and silky homemade Hollandaise sauce. Every bite delivers a delicate balance of rich, buttery, and fresh seafood flavors. Whether you're hosting a holiday brunch or celebrating a special occasion, this restaurant-quality dish is sure to impress while remaining surprisingly simple to prepare.

Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch, Lunch

Cuisine: French

Calories: 725

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

For the Crab Cakes

• 1 pound lump crab meat
• ½ cup panko breadcrumbs
• 1 large egg
• 2 tbsps mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tbsp chopped fresh parsley
• ½ tsp Old Bay seasoning
• 1 tbsp butter

For the Benedict

• 4 English muffins split
• 8 large eggs
• 1 tbsp white vinegar

For the Hollandaise Sauce

• 3 egg yolks
• 1 tbsp fresh lemon juice
• ½ cup unsalted butter melted
• ¼ tsp kosher salt
• ⅛ tsp cayenne pepper

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Equipment

• Large Skillet
• Medium Saucepan
• Blender
• Immersion blender
• Mixing Bowl
• Whisk
• Slotted spoon
• Small saucepan
• Measuring cups
• Measuring Spoons

Method

 

1. In a mixing bowl, gently combine the crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, parsley, and Old Bay seasoning.
2. Form the mixture into eight crab cakes.
3. Melt the butter in a large skillet over medium heat.
4. Cook the crab cakes for 3 to 4 minutes per side until golden brown.
5. Keep warm.
6. Fill a saucepan with water and bring it to a gentle simmer.
7. Add the vinegar.
8. Crack each egg into a small bowl and carefully slide it into the simmering water.
9. Poach the eggs for 3 to 4 minutes.
10. Remove with a slotted spoon and drain well.
11. To prepare the Hollandaise sauce, blend the egg yolks and lemon juice until pale.
12. Slowly drizzle in the melted butter while blending continuously.
13. Blend until thickened, then season with salt and cayenne.
14. Place two toasted English muffin halves onto each serving plate.
15. Top each half with a crab cake.
16. Add a poached egg.
17. Spoon the Hollandaise sauce generously over the eggs.
18. Serve immediately.

Nutrition

Calories: 725kcalCarbohydrates: 34gProtein: 41gFat: 46gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 633mgSodium: 1664mgPotassium: 507mgFiber: 2gSugar: 1gVitamin A: 1677IUVitamin C: 11mgCalcium: 184mgIron: 4mg

Notes

Fresh lump crab meat produces the finest texture and flavor.
Garnish with chopped chives, fresh parsley, paprika, or a lemon wedge for an elegant presentation.

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RECIPE NOTES

Fresh lump crab meat produces the finest texture and flavor.

Garnish with chopped chives, fresh parsley, paprika, or a lemon wedge for an elegant presentation.

NUTRITION INFORMATION (Per Serving)

Calories: 615

Protein: 35 g

Carbohydrates: 28 g

Fat: 40 g

Saturated Fat: 16 g

Cholesterol: 485 mg

Sodium: 980 mg

Fiber: 2 g

Sugar: 3 g