Crab Cake Benedict Recipe

Gently pick through the lump crab meat to remove any cartilage or shells and break into bite-sized pieces; keep large lumps intact where possible.

In a large bowl combine panko, mayonnaise, Dijon, lemon juice, Worcestershire sauce, parsley, green onions, Old Bay, salt, black pepper and the beaten egg. Mix until evenly combined but do not overwork.

Fold the crab meat into the mixture gently so the lumps remain. Taste a small pinch for seasoning and adjust salt or lemon if needed.

Form 4 evenly sized patties (about 3" diameter, 3/4" thick). Chill on a tray for 20–30 minutes to firm up—this helps them hold while frying.

Heat a large skillet over medium heat and add butter and oil. When foaming subsides and oil shimmers, fry crab cakes 3–4 minutes per side until golden brown and heated through. Work in batches to avoid crowding. Transfer to a warm oven (200°F / 95°C) on a rack to keep warm.

Double Boiler Setup

Place a medium heatproof bowl over a saucepan with simmering (not boiling) water, ensuring the bowl bottom does not touch the water. Keep water at a gentle simmer.

Whisk the egg yolks with the lemon juice and water until slightly thickened. Place bowl over the simmering water and whisk constantly until the mixture becomes warm and slightly thickened (do not let it scramble).

Very slowly drizzle in the warm melted butter while whisking continuously to emulsify into a hollandaise. If the sauce becomes too thick, add a teaspoon of warm water to loosen. Once fully emulsified and silky, whisk in the minced chipotle and 1 tsp adobo sauce, then season with salt and pepper. Keep warm (off direct heat) until service.

Bring 8 cups of water and the white vinegar to a gentle simmer in a wide, shallow saucepan (water should be 180–190°F / 82–88°C — small bubbles rising but not boiling).

Crack each egg into an individual small bowl. Create a gentle whirlpool in the water with a spoon and slip one egg into the center; poach 3–4 minutes for a runny yolk or 4–5 minutes for more set whites. Repeat for remaining eggs, keeping finished eggs on a plate lined with paper towel briefly if necessary.

Use a slotted spoon to lift eggs and gently blot any excess water before plating.

Preheat oven to 425°F (220°C) if you prefer roasted potatoes, or proceed stove-top for pan-roasted. Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt and pepper until evenly coated.

For oven-roasting: spread in a single layer on a baking sheet and roast 25–30 minutes, turning once halfway, until crisp and golden. For stove-top: heat a heavy skillet over medium-high heat, add a tablespoon oil, add potatoes in a single layer, and cook 10–12 minutes, stirring occasionally, until browned and tender.

Finish with chopped parsley and adjust seasoning to taste.

In a small heatproof bowl place the crushed red pepper flakes and salt. Warm the neutral oil in a small saucepan over low heat until just shimmering (do not let smoke), then carefully pour the warm oil over the pepper flakes to bloom the flavors. Stir in toasted sesame oil if using. Let cool slightly before transferring to a small container.

Use sparingly as a finishing drizzle over the plated benedict for an extra chili kick.

Toast English muffin halves until golden and place two halves on each plate.

Place one warm crab cake on each toasted muffin half.

Gently place a poached egg on top of each crab cake.

Ladle 2–3 tablespoons of warm chipotle hollandaise over each poached egg, letting some run down the sides.

Arrange a portion (about 1/2 cup) of breakfast potatoes on the side of each plate.

Drizzle a few drops of chili oil around the hollandaise and add a squeeze of lemon over the crab cake if desired. Finish with microgreens or chopped parsley and serve immediately.