Crab Cake Benedict Recipe

Prepare crab mixture

In a large bowl, gently combine the lump crab meat, finely diced celery, panko, mayonnaise, egg, Dijon, chopped parsley, chives, lemon zest, lemon juice, Old Bay, kosher salt and black pepper. Use a light hand to keep lumps of crab intact; do not overwork.

Form cakes

Divide mixture into 4 equal portions and gently shape into 3/4-inch–thick rounds (about 3.5 inches across). If mixture feels too loose, add up to 2 tablespoons more panko, 1 tablespoon at a time. Chill formed cakes on a baking sheet for 20 minutes to set.

Cook crab cakes

Heat a large skillet over medium heat and add 2 tablespoons butter or neutral oil. When shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper-towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing remaining cakes.

Set up double boiler

Bring a saucepan of water to a gentle simmer (don’t boil). Use a heatproof bowl that sits over the pan without touching the water.

Emulsify yolks

Whisk the 3 egg yolks and 1 tablespoon lemon juice together in the bowl until slightly thickened. Place over the simmering water and whisk constantly until the mixture reaches a light ribbon (the yolks should warm and thicken slightly).

Add butter

Very slowly drizzle in the hot melted butter while continuously whisking to create a smooth, glossy emulsion. If the sauce becomes too thick, whisk in a teaspoon of hot water to loosen. Season with 1/4 teaspoon salt and a pinch of white pepper or cayenne. Keep warm over the warm (not hot) water off direct heat; if necessary, transfer to a small insulated container.

Hold

Taste and adjust lemon or salt as needed. Hollandaise can be held warm for about 30 minutes; if it begins to separate, whisk in a teaspoon of hot water to bring it back together.

Poach eggs

Bring a deep skillet or shallow saucepan of water to a gentle simmer and add 1 tablespoon white vinegar. Stir to create a gentle whirlpool. Crack one egg into a small bowl and gently slip into the center of the whirlpool. Poach 3–3.5 minutes for a soft runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs.

Toast muffins

While eggs are poaching, split and toast English muffins until golden. Place two muffin halves per serving on plates.

Assemble Benedict

Place one warm crab cake on each toasted muffin half (or one cake per two halves if preferred). Top each crab cake with a poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg and crab cake. Garnish with chopped parsley or microgreens and a lemon wedge. Serve immediately.