Crab Cake Benedict Recipe
Two crab cakes topped with poached eggs and hollandaise sauce.
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
Poached Eggs
Hollandaise Sauce
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, breadcrumbs, beaten egg, salt, and black pepper. Mix until well combined.
- 2
Form Cakes
Shape the mixture into 2 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Fry Crab Cakes
In a skillet, heat oil over medium heat. Once hot, add crab cakes and cook for about 4-5 minutes on each side until golden brown. Remove and keep warm.
Poaching Eggs
- 4
Prepare Water
Fill a saucepan with water and add white vinegar. Bring to a gentle simmer.
- 5
Poach Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain.
Hollandaise Sauce Preparation
- 6
Melt Butter
In a small saucepan, melt the butter over low heat. Allow it to cool slightly.
- 7
- 8
Add Flavors
Add lemon juice, salt, and black pepper to the mixture. Continue whisking until the sauce is smooth and thickened.