Ever wish you could enjoy those fancy restaurant brunches without changing out of your pajamas? Good news - you totally can with this amazing crab cake benedict recipe! It's like eggs benedict but with an awesome upgrade. Just imagine biting into a homemade crab cake topped with a perfectly runny egg and drizzled with buttery hollandaise sauce... heaven on a plate! Trust me, your friends and family will be super impressed when you serve this up at your next weekend brunch. And don't worry - I'll walk you through every step so you can nail it, even if you're not a master chef!
Why You'll Love This Crab Cake Benedict Recipe
There's something magical about that first bite of a perfectly executed crab cake benedict—the way the fork breaks through the poached egg, releasing a river of golden yolk that mingles with buttery hollandaise and seeps into a crisp, seasoned crab cake. If you've ever wondered how to create an easy crab cake benedict at home that rivals what you'd find at Another Broken Egg or your favorite brunch spot, this recipe delivers in every way.
What makes this particular recipe special is its balance of elegance and accessibility. While many restaurant versions can leave you wondering about the crab cake benedict calories (which, yes, I'll address later!), this homemade version lets you control the ingredients while still delivering that indulgent experience. The combination of delicate crab meat, aromatic seasonings, and velvety sauces creates a symphony of flavors that transforms an ordinary morning into a celebration.
Even if you've never attempted poached eggs or hollandaise before, the step-by-step instructions make this seafood breakfast adventure completely approachable. And unlike some Gordon Ramsay Crab Cake Benedict that might intimidate home cooks, this version simplifies the process without sacrificing an ounce of flavor or presentation.
Jump to:
- Why You'll Love This Crab Cake Benedict Recipe
- Ingredients For Crab Cake Benedict
- How to Make Crab Cake Benedict
- Substitutions
- Variations
- Equipment For Crab Cake Benedict
- Storage
- What to Serve With Crab Cake Benedict
- Top Tip
- Grandmama's Magic Touch
- FAQ
- Crab Cake Benedict That Never Lets You Down!
- Related
- Pairing
- Crab Cake Benedict
Ingredients For Crab Cake Benedict
For the Crab Cakes:
- 1 pound lump crab meat, picked over for shells
- ¼ cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- ¼ cup panko breadcrumbs, plus more for coating
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons butter for frying
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- ½ cup unsalted butter, melted
- Pinch of cayenne pepper
- Salt to taste
For Assembly:
- 4 English muffins, split and toasted
- 8 large eggs for poaching
- 1 tablespoon white vinegar (for poaching water)
- Fresh chives for garnish
- Paprika for dusting (optional)
See recipe card for quantities.
How to Make Crab Cake Benedict
Creating restaurant-quality crab cake benedict eggs benedict at home is easier than you might think! The process breaks down into three main components:
Preparing the Crab Cakes
- Combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice in a large bowl.
- Fold in the panko breadcrumbs gently to preserve the crab lumps. Season with salt and pepper to taste.
- Chill the mixture for at least 30 minutes (or overnight for an easy crab cake benedict prep ahead).
- Form the mixture into 8 equal-sized patties, about 3 inches in diameter and ½ inch thick.
- Coat each patty lightly with additional panko breadcrumbs for that perfect crispy exterior.
- Heat butter in a large skillet over medium heat until just beginning to foam.
- Cook the crab cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm.
Creating Perfect Hollandaise Sauce
Unlike Gordon Ramsay's crab benedict which might use complex techniques, our approach keeps it simple yet perfect:
- Whisk egg yolks and lemon juice vigorously in a heatproof bowl until light and frothy.
- Place the bowl over a pot of barely simmering water (double-boiler method), making sure the bowl doesn't touch the water.
- Drizzle in the melted butter very slowly while whisking constantly, creating a smooth emulsion.
- Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Season with a pinch of cayenne pepper and salt to taste.
- Remove from heat and keep warm. If the sauce thickens too much, whisk in a few drops of warm water.
Poaching Eggs Like a Pro
The perfect poached egg makes all the difference in a sublime homemade crab benedict:
- Fill a wide, shallow pan with about 3 inches of water and add the vinegar.
- Heat the water until it's barely simmering (tiny bubbles around the edges).
- Crack each egg into a small ramekin or cup.
- Create a gentle whirlpool in the water with a spoon and carefully slide an egg into the center.
- Cook for 3-4 minutes for perfectly runny yolks that will cascade over your crab cake breakfast creation.
- Remove with a slotted spoon and place on a paper towel to drain excess water.
- Repeat with remaining eggs, cooking no more than 2-3 at a time for best results.
Assembling Your Crab Cake Eggs Benedict
This is where the magic happens in creating this elegant breakfast recipe:
- Toast the English muffin halves until golden brown.
- Place two halves on each plate, cut side up.
- Position a warm crab cake on each muffin half.
- Top each crab cake with a freshly poached egg.
- Spoon the hollandaise sauce generously over each egg, allowing it to flow down the sides.
- Garnish with a sprinkle of fresh chives and a light dusting of paprika if desired.
- Serve immediately while everything is warm and the yolks are still runny.
Substitutions
- Make it Gluten-Free: Use gluten-free English muffins and replace panko with gluten-free breadcrumbs or crushed rice crackers for an equally delicious crab cake eggs benedict recipe.
- Lighter Version: For a lower-calorie crab cake benedict, bake the crab cakes instead of frying and use a yogurt-based hollandaise alternative.
- Crab Alternatives: While fresh lump crab meat delivers the most authentic flavor for this crab cake breakfast sandwich base, high-quality canned crab can work in a pinch.
- Seasoning Adjustments: Adjust the Old Bay seasoning to your preference—some restaurant-style crab cake eggs benedict recipes use a heavier hand with spices.
- Time-Saving Tip: Prepare the crab cake mixture the night before to make your morning assembly quicker and easier. This makes for an easier execution when serving this elegant breakfast recipe to guests.
Variations
While traditional crab cake eggs benedict is already a showstopper, experimenting with these creative variations can add excitement to your brunch repertoire and accommodate different dietary preferences or ingredient availability.
Regional Inspirations
Maryland-Style Crab Benedict
- Increase the Old Bay seasoning in your crab cakes
- Add a sprinkle of seafood seasoning to the hollandaise
- Use saltine crackers instead of panko for authentic Maryland flavor
West Coast Crab Benedict
- Add avocado slices between the English muffin and crab cake
- Incorporate Dungeness crab instead of blue crab
- Finish with microgreens and a sprinkle of everything bagel seasoning
New Orleans-Inspired Benedict
- Add a dash of Cajun seasoning to your crab cakes
- Make a spicy remoulade sauce to serve alongside the hollandaise
- Use a buttermilk biscuit instead of an English muffin
Equipment For Crab Cake Benedict
- Large mixing bowl - For combining crab cake ingredients without crushing the delicate crab meat
- Measuring cups and spoons - For precise ingredient amounts
- Heavy-bottomed skillet - Preferably non-stick or well-seasoned cast iron for frying crab cakes
- Fish spatula or wide turner - The flexibility helps flip delicate crab cakes without breaking them
- Paper towel-lined plate - For draining excess oil after frying
- Heatproof glass or metal bowl - Must fit over a saucepan for the double-boiler method
- Medium saucepan - For creating the double-boiler setup
- Whisk - A must-have for achieving that perfectly emulsified sauce
- Citrus juicer - For extracting fresh lemon juice
- Small container with pour spout - For slowly drizzling melted butter
Storage
Let's be honest—crab cake benedict is best enjoyed fresh when each component is at its peak texture and flavor. However, life happens, and sometimes you need to store leftovers or prepare components ahead of time.
Storing Leftover Components
Crab Cakes:
- Cooked crab cakes can be refrigerated in an airtight container for up to 2 days.
- Uncooked crab cake mixture will keep in the refrigerator for up to 24 hours before the crab quality begins to decline.
- For longer storage, freeze uncooked crab cakes individually on a baking sheet, then transfer to a freezer bag where they'll keep for up to 1 month.
Hollandaise Sauce:
- Unfortunately, hollandaise doesn't store well as it tends to separate and lose its texture.
- If you must save it, refrigerate in an airtight container for no more than 24 hours.
Poached Eggs:
- Store poached eggs in a bowl of cold water in the refrigerator for up to 24 hours.
Assembled Benedict:
- Once assembled with hollandaise, the dish should be eaten immediately and not stored.
What to Serve With Crab Cake Benedict
A perfectly executed crab cake eggs benedict is undoubtedly the star of any brunch table, but thoughtfully chosen accompaniments can elevate the entire dining experience. Consider balancing the richness of this seafood breakfast masterpiece with something bright and acidic like a simple mixed greens salad dressed with lemon vinaigrette or sliced heirloom tomatoes sprinkled with flaky sea salt. For a heartier spread, crispy breakfast potatoes with fresh herbs or elegant hash brown nests make perfect partners. Beverage pairings matter too—a classic mimosa or Bloody Mary with an Old Bay-seasoned rim beautifully complements the coastal flavors in your crab cake benedict.
While hollandaise is essential, offering an additional sauce like spicy remoulade or avocado crema creates a customizable experience for your guests. Round out your brunch spread with a fresh fruit platter and perhaps some freshly baked pastries for a sophisticated meal that celebrates this gourmet eggs benedict variation as the centerpiece it deserves to be.
Top Tip
The secret to truly exceptional crab cake benedict is balancing the textures: Your crab cakes should have a crisp exterior while remaining tender inside, the eggs should be perfectly poached with runny yolks, and the hollandaise should be smooth and velvety. Pay attention to these details, and your homemade crab benedict will rival any gourmet brunch spot's version.
For the best flavor, use fresh lemon juice in both the crab cake benedict and hollandaise sauce – the brightness cuts through the richness and enhances the delicate flavor of the crab meat.
Grandmama's Magic Touch
My grandmother lived on Maryland's Eastern Shore, where crab was less a delicacy and more a way of life. Her crab cake benedict was legendary among locals, and her secret? She insisted on hand-picking the crab meat herself, gently folding it with just enough binding to hold it together, never more. "Let the crab be the star," she'd say, sprinkling in Old Bay seasoning she kept in a tin older than I was.
Unlike Gordon Ramsay's crab benedict with its chef-y flourishes, Grandmama's version was simple but perfect. She'd add one unexpected ingredient—a splash of sherry—to her hollandaise, creating a subtle depth that made everyone ask, "What makes this taste so special?"
When I recreate her crab cake eggs benedict recipe now, that first bite instantly transports me to her sun-drenched breakfast nook overlooking the bay. Try this sherry trick in your hollandaise—I'd love to hear if it gives your breakfast that same magic touch that made Grandmama's so unforgettable.
FAQ
What is a crab benedict?
Crab Cake Benedict is a luxurious variation of the classic eggs Benedict where traditional Canadian bacon or ham is replaced with a crab cake or lump crab meat. It typically consists of a toasted English muffin topped with a crab cake or seasoned crab meat, a perfectly poached egg, and finished with rich hollandaise sauce. This seafood twist on the breakfast classic offers a delicate sweetness from the crab that pairs beautifully with the velvety hollandaise and runny egg yolk.
Can you put hollandaise sauce on crab cakes?
Absolutely! Hollandaise sauce and crab cakes are a match made in culinary heaven. The buttery, lemony notes of hollandaise complement the sweet, delicate flavor of crab beautifully. The sauce adds richness and a touch of acidity that enhances the crab without overwhelming it. This combination is the foundation of crab cake benedict, but you can also serve hollandaise with standalone crab cakes as an elegant appetizer or main course.
Why does Gordon Ramsay always order crab cakes?
Gordon Ramsay often orders crab cakes in restaurants as a quality test. As a world-renowned chef, he recognizes that crab cakes require skill to prepare properly - balancing the right amount of binder without overwhelming the delicate crab meat, achieving the perfect seasoning, and executing proper cooking technique. A well-made crab cake showcases fresh ingredients and technical proficiency, making it an excellent benchmark dish to evaluate a restaurant's standards.
Is crab benedict healthy?
Crab Cake Benedict falls into the "indulgence" category rather than health food. While crab meat itself is nutritious - high in protein, low in fat, and rich in vitamins and minerals - the complete dish includes several high-calorie components. The hollandaise sauce contains significant butter and egg yolks, making it high in saturated fat and cholesterol. English muffins add refined carbohydrates, and traditional crab cakes often contain mayonnaise and breadcrumbs. A typical serving can range from 550-750 calories.
Crab Cake Benedict That Never Lets You Down!
There you have it—everything you need to create a restaurant-worthy crab cake benedict in your own kitchen. This seafood breakfast masterpiece balances delicate crab with rich hollandaise for a truly special morning treat. Don't be intimidated by the components; take it step by step, and you'll be amazed at what you can create!
Have you tried making crab cake eggs benedict at home? I'd love to see your creations and hear about any personal touches you added! Drop a comment below or tag us in your brunch photos online. And if you enjoyed this recipe, don't miss our other elegant breakfast ideas like Blackened Chicken Alfredo, Spinach Artichoke Quiche, or our simpler weekday Burger Bowl Recipe. Happy brunching!
Related
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Pairing
These are my favorite dishes to serve with Crab Cake Benedict
Crab Cake Benedict
Equipment
- Large mixing bowl (For combining crab cake ingredients)
- Measuring cups and spoons (For precise ingredient amounts)
- Heavy-bottomed skillet (Preferably non-stick or cast iron)
- Fish spatula or wide turner (For flipping delicate crab cakes)
- Paper towel-lined plate (For draining excess oil)
- Heatproof glass or metal bowl (For double-boiler method)
- Medium saucepan (For simmering water under hollandaise)
- Whisk (For emulsifying hollandaise sauce)
- Citrus juicer (For extracting fresh lemon juice)
- Small container with pour spout (For drizzling melted butter)
- Wide, shallow pan (For poaching eggs)
- Slotted spoon (For removing poached eggs)
Ingredients
For the Crab Cakes:
- 1 lb Lump crab meat - Picked over for shells
- ¼ cup Mayonnaise
- 1 Large egg - Lightly beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning - Adjust to taste
- 2 tablespoon Fresh parsley - Chopped
- ¼ cup Panko breadcrumbs - Plus more for coating
- 1 tablespoon Fresh lemon juice
- Salt and pepper - To taste
- 2 tablespoon Butter - For frying
For the Hollandaise Sauce:
- 3 Large egg yolks
- 1 tablespoon Fresh lemon juice
- ½ cup Unsalted butter - Melted
- 1 pinch Cayenne pepper
- Salt - To taste
For Assembly:
- 4 English muffins - Split and toasted
- 8 Large eggs - For poaching
- 1 tablespoon White vinegar - For poaching water
- Fresh chives - For garnish
- Paprika Optional, for dusting
Instructions
- Combine crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice in a large bowl.
- Gently fold in the panko breadcrumbs to preserve the crab lumps. Season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes to help the mixture set.
- Shape into 8 equal-sized patties, about 3 inches in diameter and ½ inch thick.
- Lightly press each patty into additional panko breadcrumbs for a crisp exterior.
- Heat butter in a skillet over medium heat and cook crab cakes for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
- In a heatproof bowl, whisk together egg yolks and lemon juice until light and frothy.
- Place the bowl over a pot of barely simmering water, ensuring it doesn’t touch the water.
- Slowly drizzle in melted butter while whisking constantly to create a smooth emulsion.
- Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Stir in cayenne pepper and salt. Keep warm until ready to serve.
- Fill a wide pan with 3 inches of water and add vinegar. Heat until barely simmering.
- Stir the water to create a gentle whirlpool.
- Crack an egg into a cup and gently slide it into the whirlpool. Cook for 3-4 minutes.
- Remove with a slotted spoon and place on a paper towel. Repeat with remaining eggs.
- Place two halves of English muffins on each plate.
- Position a warm crab cake on each muffin half.
- Carefully place a poached egg on each crab cake.
- Generously spoon hollandaise sauce over each egg.
- Sprinkle with fresh chives and paprika. Serve immediately.
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