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A homemade Crab Cake Benedict with a crispy golden crab cake on a toasted English muffin, topped with a poached egg, fresh arugula, and drizzled with creamy hollandaise sauce. Garnished with fresh herbs, with sauce cascading down the sides onto a rustic ceramic plate. Warm lighting enhances the rich textures and colors.

Crab Cake Benedict

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.
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Course: Breakfast, Brunch
Cuisine: American, Seafood
Keyword: Crab Benedict Gordon Ramsay, Crab Cake Benedict, Crab cake benedict Another Broken Egg, Crab cake benedict recipe, Crab cake breakfast sandwich, Crab cake recipe, Easy crab cake benedict
Prep Time: 30 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 650kcal
Cost: $25

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.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1plate | Calories: 650kcal | Carbohydrates: 40g | Protein: 35g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Sodium: 350mg | Potassium: 980mg | Fiber: 3g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 180mg | Iron: 3mg