The Chef

Restaurants

Meals

Drinks

Restaurants›Brine Seafood & Raw Bar›Crab Benedict Recipe

Crab Benedict Recipe

Name: Brine Seafood & Raw Bars Crab Benedict Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 oz jumbo lump crab meat; 1 cup fresh breadcrumbs (or panko, finely ground); 3 tbs mayonnaise; 1 tsp Dijon mustard; 1 each large egg; 2 tbs finely chopped shallot; 2 tbs fresh parsley, chopped; 1 tbs lemon juice; 1 tsp Old Bay seasoning; 1 tsp Kosher salt; 1 tsp freshly ground black pepper; 2 tbs unsalted butter (for pan, melted); 1 tbs neutral oil (for pan, e.g., canola); 3 each large egg yolks; 2 tbs fresh lemon juice; 6 tbs unsalted butter, melted and hot; 3 tsp Old Bay seasoning; 1 pinch Cayenne pepper (optional); 1 tsp Kosher salt; 4 each large eggs (for poaching); 2 tsp white vinegar (for poaching water); 4 cups baby spinach; 1 tbs unsalted butter (for wilt); 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 2 each English muffins, split and toasted; 2 tbs unsalted butter (softened, for toasting muffins); 2 each lemon wedges (for serving); 1 tbs chopped chives or extra parsley (garnish)

Inspired by Brine Seafood & Raw Bar

Time50m

Serves2

Jumbo lump crab cake/ poached egg/ spinach/ old bay hollandaise/ english muffin

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Crab Cakes

12 oz jumbo lump crab meat

1 cup fresh breadcrumbs (or panko, finely ground)

3 tbs Mayonnaise

1 tsp Dijon mustard

1 each large egg

2 tbs finely chopped shallot

2 tbs Fresh parsley, chopped

1 tbs ReaLemon lemon juice

1 tsp Old Bay seasoning

1 tsp Kosher salt

1 tsp freshly ground black pepper

2 tbs unsalted butter (for pan, melted)

1 tbs neutral oil (for pan, e.g., canola)

Old Bay Hollandaise

3 each large egg yolks

2 tbs fresh lemon juice

6 tbs unsalted butter, melted and hot

3 tsp Old Bay seasoning

1 pinch Cayenne pepper (optional)

1 tsp Kosher salt

Poached Eggs & Greens

4 each large eggs (for poaching)

2 tsp white vinegar (for poaching water)

4 cups baby spinach

1 tbs unsalted butter (for wilt)

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Assembly

2 each English muffins, split and toasted

2 tbs unsalted butter (softened, for toasting muffins)

2 each lemon wedges (for serving)

1 tbs chopped chives or extra parsley (garnish)

Method

Crab Cakes

Mix crab cake ingredients

In a large bowl gently combine crab meat, breadcrumbs, mayonnaise, Dijon, egg, shallot, parsley, lemon juice, Old Bay, salt and pepper. Fold carefully to keep some lumps of crab intact; avoid overworking.

Form cakes

Divide mixture into 4 equal portions (about 3 oz each). Shape each portion into a compact patty roughly 3 inches across and 1/2 inch thick. Chill on a plate in the refrigerator for 15–20 minutes to help them hold together.

Pan-fry crab cakes

Heat a large skillet over medium heat. Add 2 tablespoons melted butter and 1 tablespoon neutral oil. When hot and shimmering, add crab cakes (do not crowd). 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 you prepare other components.

Old Bay Hollandaise

Prepare a double-boiler

Bring an inch of water to a gentle simmer in a saucepan. Place a heatproof bowl over the pan so the bottom does not touch the simmering water.

Whisk yolks and lemon

Whisk the egg yolks with the lemon juice in the heatproof bowl until combined and slightly thickened.

Cook and emulsify

Set the bowl over the simmering water and continue whisking constantly while you slowly drizzle in the hot melted butter in a thin stream. The sauce should thicken and become glossy. If it becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Season

Remove from heat and whisk in Old Bay, cayenne (if using), and salt. Keep warm but not hot (a thermos or warm spot) until serving. If necessary, rewarm gently over the double boiler while whisking.

Poached Eggs & Greens

Wilt the spinach

In a medium skillet over medium heat, melt 1 tablespoon butter. Add spinach, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss until just wilted, about 1–2 minutes. Remove from heat and keep warm.

Poach the eggs

Fill a wide shallow saucepan with 3–4 inches of water, add 2 teaspoons white vinegar, and bring to a gentle simmer (small bubbles, not a rolling boil). Reduce heat so water is barely moving. Crack one egg into a small ramekin. Stir water to create a gentle whirlpool and slip the egg into the center. Poach 3–3.5 minutes for a runny yolk (or 4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs, keeping eggs warm in a shallow bowl of warm water if needed.

Assembly

Toast muffins

Split and toast the English muffins. Butter each half with about 1/2 tablespoon softened butter.

Build each Crab Benedict

On each toasted English muffin half place about 1/2 cup wilted spinach, then a warm crab cake. Top the crab cake with a gently poached egg. Spoon 2–3 tablespoons of the warm Old Bay hollandaise over the egg and crab. Garnish with chopped chives or parsley and a light sprinkle of Old Bay if desired. Serve immediately with lemon wedges on the side.