Crab Cake Benedict Recipe

Gently pick through the 6 oz crab meat to remove shells and lumps. Place in a medium bowl.

Add 1 tbsp mayonnaise, 1/2 tsp Dijon, 1/2 tsp Worcestershire, 1 tbsp finely chopped green onion, 1 tbsp parsley, 1/4 cup panko, 1/2 tbsp lemon juice, 1/4 tsp Old Bay, 1/8 tsp salt and 1/16 tsp black pepper. Fold the ingredients together carefully to keep lumps of crab intact; do not overmix.

Divide mixture into two equal portions (about 3 oz each). Shape each into a compact patty about 2.5–3 inches across and 3/4 inch thick. Chill on a plate in the refrigerator for at least 15 minutes to firm (this helps them hold together while cooking).

Heat a nonstick or stainless skillet over medium heat. Add 1 tbsp vegetable oil and 1 tbsp melted butter. When shimmering, add crab cakes and cook 3–4 minutes per side until golden brown and just heated through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil while you finish other components.

Set a heatproof bowl over (not touching) a saucepan of simmering water (double boiler). Whisk 3 egg yolks with 1 tbsp lemon juice and 1/2 tsp Creole or Dijon mustard until slightly thickened.

Place the bowl over the simmering water and whisk constantly. Slowly drizzle in the 6 tbsp warm melted butter in a thin stream, whisking continuously until the sauce thickens and becomes glossy. If the sauce becomes too thick, whisk in a few drops of warm water to loosen.

Off the heat, stir in 1/8 tsp cayenne, 1/4 tsp smoked paprika, a dash of hot sauce if using, 1/8 tsp salt and 1/16 tsp black pepper. Taste and adjust lemon or seasoning. Keep warm over very low heat or in a thermos; do not let it boil or the sauce will break.

Bring a deep saucepan of water to a gentle simmer (barely bubbling). Add 1 tsp vinegar to the water (helps eggs hold shape).

Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon and gently slip the egg into the center. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with the second egg.

While eggs poach (or just before plating), heat a small skillet over medium heat. Add the baby spinach (about 1 cup) and sauté just until wilted, 30–45 seconds. Season very lightly with a pinch of salt and a squeeze of lemon if desired. Keep warm.

Toast the 2 English muffin halves and lightly brush the cut sides with 1 tsp softened butter.

Place one toasted muffin half on each plate. Top each with a small bed of wilted baby spinach.

Set a warmed crab cake (3 oz) on top of the spinach on each muffin half.

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

Ladle 2–3 tbsp of warm Creole hollandaise over each egg, allowing some sauce to cascade onto the crab cake and muffin.

Garnish with chopped chives, a light dusting of smoked paprika or extra cayenne if desired, and a lemon wedge on the side.

Serve immediately with your choice of side (crispy breakfast potatoes or a small mixed greens salad).