This luxurious Crab Cake Benedict takes the classic brunch favorite to new heights. In just under 2 hours, you’ll create a restaurant-worthy dish that combines perfectly seasoned crab cakes with silky hollandaise sauce.
Each protein-packed serving delivers the ideal balance of textures and flavors, from the crispy exterior of the crab cake to the rich, runny egg yolk. While it requires some prep and chilling time, the end result is worth every minute.
Ingredients Section
- For Crab Cakes: Fresh lump crab meat (1 pound), colorful bell peppers (1/2 cup), 2 eggs, Old Bay Seasoning (2 tsp), mayo (2 tbsp), minced garlic, fresh cilantro, cornstarch, olive oil, and panko breadcrumbs
- For Hollandaise: Butter (4 tbsp), 4 egg yolks, citrus juice (2 tsp), heavy cream (1 tbsp), seasoning to taste
- For Assembly: 4 English muffins, 8 large eggs, splash of vinegar
Instructions Section
- Prepare Crab Mix: Combine crab meat, peppers, beaten egg, seasonings, and mayo. Let it rest in refrigerator (1 hour minimum)
- Form Cakes: Shape into 3-inch discs, dust with cornstarch, then coat with egg wash and panko crumbs
- Cook Crab Cakes: Pan-fry in olive oil for 3-4 minutes each side until golden brown
- Make Hollandaise: Melt butter, temper egg yolks with butter gradually, add seasonings and cream until smooth
- Poach Eggs: Simmer water with splash of vinegar, create gentle whirlpool, cook eggs 3-5 minutes until whites set
- Assemble: Stack toasted muffin with crab cake, poached egg, drizzle with hollandaise, garnish with herbs
Cooking Techniques
The two key skills in this recipe are making perfect crab cakes and poaching eggs. For the best crab cakes, handle the mixture gently – you want those beautiful lumps of crab meat to stay intact! The secret to getting that gorgeous golden crust is patting the cakes dry before coating them in panko.
When poaching eggs, keep the water at a gentle simmer (tiny bubbles, not a rolling boil), and that splash of vinegar helps the egg whites stay together. Don’t worry if you see some white foam while poaching – that’s totally normal!
Make-Ahead Tips
The crab cake mixture actually gets better when you let it chill! You can mix it up to 24 hours ahead and keep it in the fridge.
The hollandaise sauce needs to be made fresh, but here’s a handy tip: you can poach your eggs ahead of time! Just cook them for about 30 seconds less than usual, pop them in a bowl of cold water, and store them in the fridge. When you’re ready to serve, warm them up in hot water for about 30 seconds.
Serving Suggestions
This fancy brunch star tastes amazing with simple sides! Try it with roasted asparagus, fresh arugula salad, or crispy breakfast potatoes. For drinks, go classic with mimosas or Bloody Marys.
Want to make it extra special? Add a little sprinkle of cayenne pepper or a few drops of hot sauce on top of the hollandaise. Fresh herbs like chives or dill make everything look and taste extra special!
Crab Cake Benedict
Equipment
- Mixing bowl
- Skillet
- Saucepan
- slotted spoon
Ingredients
Crab Cakes
- 1 pound fresh lump crab meat
- 1/2 cup bell pepper chopped (any color)
- 2 large eggs divided
- 2 teaspoons Old Bay Seasoning
Hollandaise Sauce
- 4 Tablespoons butter
- 4 egg yolks
Benedict
- 4 English muffins
- 8 large eggs
Instructions
- Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.
- Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter.
- Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden.
