A restaurant-quality Crab Cake Benedict made at home! Juicy crab cakes topped with perfectly poached eggs and drizzled with rich, buttery hollandaise sauce—this brunch classic is easier than you think and sure to impress.
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:
1lbLump crab meat- Picked over for shells
¼cupMayonnaise
1Large egg- Lightly beaten
1tablespoonDijon mustard
1tablespoonWorcestershire sauce
1teaspoonOld Bay seasoning- Adjust to taste
2tablespoonFresh parsley- Chopped
¼cupPanko breadcrumbs- Plus more for coating
1tablespoonFresh lemon juice
Salt and pepper- To taste
2tablespoonButter- For frying
For the Hollandaise Sauce:
3Large egg yolks
1tablespoonFresh lemon juice
½cupUnsalted butter- Melted
1pinchCayenne pepper
Salt- To taste
For Assembly:
4English muffins- Split and toasted
8Large eggs- For poaching
1tablespoonWhite vinegar- For poaching water
Fresh chives- For garnish
PaprikaOptional, 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.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes