Crab Cake Benedict Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment and lightly rub with olive oil or brush with melted butter.

In a large bowl, gently pick through the lump crab meat and remove any shells or cartilage. Be careful to keep large lumps intact for texture.

Add panko, mayonnaise, Dijon, lemon juice, Worcestershire, the egg, minced chives, parsley, Old Bay, salt and pepper to the crab. Using a rubber spatula, fold just until combined. Do not overmix or the cakes will become dense.

Form mixture into 4 equal cakes (about 3½–4 oz each). Place them on the prepared sheet. Press gently to compact, making cakes about ¾ inch thick.

Brush tops with melted butter. Bake on the middle rack for 12–14 minutes until heated through and edges lightly golden. If desired, finish under a broiler 1–2 minutes to brown the tops — watch closely.

Alternatively, pan-sear the cakes in 1 tbsp butter over medium heat 3–4 minutes per side until golden and cooked through.

Make the reduction

In a small saucepan combine white wine vinegar, dry white wine, minced shallot, 1 tablespoon chopped tarragon and a pinch of salt. Bring to a simmer and reduce until about 2 teaspoons of liquid remain (approx. 3–5 minutes). Remove from heat and stir in 1 teaspoon cold water to stop cooking. Let cool slightly.

Temper egg yolks

Place the egg yolks in a heatproof bowl or the top of a double boiler. Whisk the reduced vinegar mixture into the yolks slowly to temper. Place the bowl over (but not touching) simmering water and whisk constantly until the mixture thickens and becomes pale and ribbony (2–3 minutes). Be careful not to scramble the yolks.

Finish with butter

Remove the bowl from heat. Very slowly drizzle in the melted warm butter (or warm clarified butter) while whisking constantly until the sauce is emulsified and thick. If the sauce becomes too thick, whisk in a teaspoon or two of warm water to loosen. Stir in remaining chopped tarragon, chervil or parsley if using, and season with salt and freshly ground black pepper to taste.

Keep the béarnaise warm over a pan of warm water (off direct heat) until serving. If it cools too much or breaks, whisk in a warm tablespoon of water slowly to bring it back together.

Prepare poaching water

Fill a wide shallow saucepan with 3–4 inches (8–10 cm) of water. Add 1 tablespoon white vinegar and 1 teaspoon salt. Bring to a gentle simmer (small bubbles), not a rolling boil.

Poach the eggs

Crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach for 3–4 minutes for a runny yolk (4–5 minutes for slightly firmer yolk). Remove with a slotted spoon and drain briefly on a paper towel. Repeat with remaining eggs, maintaining the gentle simmer.

Toast muffins and warm cakes

Split and toast the English muffins. Butter lightly. If your crab cakes have cooled, warm them 2–3 minutes in a 350°F (175°C) oven or in a skillet over medium heat to re-crisp edges before plating.

Assemble

Place an English muffin half on each plate. Top each half with one warm baked crab cake. Gently place a poached egg on top of each crab cake. Spoon 2–3 tablespoons of warm béarnaise sauce over each egg and cake. Garnish with remaining chopped tarragon or microgreens, a grind of black pepper, and lemon wedges on the side.

Serve immediately while eggs are runny and sauce is warm.