Crab Cake Benedict Recipe

Prepare crab mixture

Gently pick through lump crabmeat to remove any shells. In a medium bowl combine mayonnaise, Dijon, Worcestershire, hot sauce, finely chopped parsley, sliced green onions, diced celery, lemon zest, lemon juice, the egg, salt, and pepper. Stir until combined.

Fold in panko breadcrumbs and the crabmeat gently, taking care not to break up lumps. Adjust texture—mixture should hold together when formed; add up to 1–2 tablespoons more panko if too wet.

Form mixture into four equal patties (about 3.5–4 oz each). Press gently and chill on a tray for at least 20 minutes to firm up (this helps them hold shape while frying).

Heat a large skillet over medium heat and add 2 tablespoons butter or oil. When shimmering, add crab cakes (work in batches if needed) 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.

While crab cakes chill, parboil diced potatoes in salted boiling water for 5 minutes to just-start tender; drain and let steam-dry for a minute.

Heat a large nonstick skillet over medium-high heat and add olive oil. Add potatoes in a single layer. Sprinkle smoked paprika, garlic powder, onion powder, salt and pepper. Cook without stirring for 3–4 minutes to get a crust, then stir and continue to cook 6–8 minutes, stirring occasionally, until golden and fork-tender. Taste and adjust seasoning. Stir in chopped chives just before serving and keep warm.

Set up a double boiler (bowl over simmering water ensuring bottom of bowl doesn't touch water) and keep water at a gentle simmer. In the bowl, whisk the egg yolks with lemon juice and optional Dijon until slightly thickened.

Slowly drizzle the warm melted butter into the yolks while whisking constantly to emulsify. Start drop-by-drop, then in a thin steady stream as the sauce thickens. If the sauce becomes too thick, whisk in 1 teaspoon warm water at a time. If it begins to separate, remove from heat and whisk vigorously or add a teaspoon of warm water.

Once thick and smooth, season with salt and cayenne (or a dash of hot sauce). Keep warm over very low heat or in a thermos; do not overheat or it will break.

Bring a wide, shallow saucepan of water to a gentle simmer and add the vinegar. Reduce heat so water is barely moving (no rolling boil).

Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip an egg into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for a slightly firmer center. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs (working in batches of 2 if necessary).

If using English muffins or brioche, split and toast them. Place a bed of butter lettuce (about 1 cup per plate) on each serving plate. Place one crab cake on top of the lettuce (or on the toasted muffin if desired).

Top each crab cake with a freshly poached egg. Spoon warm hollandaise over the eggs (about 2–3 tablespoons per serving). Garnish with chopped parsley, a sprinkle of chives, freshly cracked black pepper, and a light squeeze of lemon if desired.

Serve each Crab Cake Benedict with a generous portion of the seasoned breakfast potatoes on the side and lemon wedges.