Crab Cake Benedict Recipe

Make crab cake mixture

In a large bowl, gently combine lump crab meat, panko breadcrumbs, mayonnaise, Dijon, beaten egg, Worcestershire sauce, Old Bay, chopped parsley, lemon zest, salt, and black pepper. Fold carefully to keep lumps of crab intact; do not overmix.

Form and chill

Divide mixture into four equal portions and shape into 3/4-inch thick patties. Place on a sheet tray, cover, and refrigerate for at least 20 minutes to firm up (up to 1 hour).

Pan-fry crab cakes

Heat 1 tablespoon neutral oil and 2 tablespoons melted butter in a nonstick skillet over medium heat. When hot, add crab cakes (do not overcrowd) and cook 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate and keep in a low oven (200°F / 95°C) while finishing other components.

In a sauté pan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and cook 30 seconds until fragrant. Add baby spinach and toss until wilted, about 2 minutes. Stir in sliced roasted red peppers, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, cook 30 more seconds. Remove from heat and keep warm. This will be the bed for the crab cakes.

Prepare a double boiler

Bring 1–2 inches of water to a simmer in a saucepan and reduce heat so it barely simmers. Use a heatproof bowl that sits over (not touching) the water.

Whisk egg yolks and lemon juice in the bowl until slightly thickened. Place over the simmering water and whisk constantly until mixture registers 150–160°F or thickens enough to coat the back of a spoon (about 2–4 minutes).

Slowly drizzle in warm clarified butter while whisking continuously until sauce is thick and emulsified. Whisk in minced chipotle, 1/4 teaspoon salt, and a pinch of white pepper or cayenne. If the hollandaise is too thick, whisk in up to 1 teaspoon warm water to reach desired consistency. Keep warm (off the heat) until plating; do not overheat or it may separate.

Bring 8 cups water to a gentle simmer in a wide, shallow saucepan. Add 1 teaspoon white vinegar. Using a spoon, create a gentle vortex and crack 1 egg into a small bowl, then slip egg into the center of the vortex. Poach eggs 3 minutes for a runny yolk, or 3.5–4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain briefly on paper towel, and keep warm. Repeat for remaining eggs (work in batches if needed).

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, and bring to a simmer. Par-cook potatoes 6–8 minutes until just tender but not falling apart. Drain and let steam dry briefly.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add par-cooked potatoes in a single layer and sear without stirring for 3–4 minutes until golden. Toss and continue to cook until evenly browned, about 6–8 minutes total. Add diced onion and optional green pepper halfway through cooking and cook until softened.

Season with smoked paprika, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in chopped parsley, adjust seasoning, and keep warm.

Toast English muffin halves and place two halves on each serving plate. Spoon a portion of sautéed spinach and roasted red peppers onto each muffin half to make a bed.

Place one warm crab cake on top of the spinach bed on each muffin half.

Gently top each crab cake with a poached egg.

Spoon 1–2 tablespoons of warm chipotle hollandaise over each poached egg. Garnish with extra chopped parsley and a light grind of black pepper. Serve with a generous scoop of home fries on the side and lemon wedges for squeezing.