Crab Cake Benedict Recipe

Make and form crab cakes

In a large bowl gently break up lump crabmeat, removing any cartilage. Add panko, mayonnaise, Dijon, chopped green onion, chopped celery, lemon juice, Worcestershire sauce, Old Bay, egg, 1/4 tsp salt and 1/4 tsp pepper. Mix gently until ingredients are combined but crab lumps remain intact. Taste and adjust seasoning.

Divide mixture into 4 even portions (about 1/4 cup each) and gently form into 3/4-inch thick patties. Place formed cakes on a tray and chill in the refrigerator for 20–30 minutes to help them hold shape.

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When butter foams, add crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm plate and keep warm while finishing remaining components.

Place potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp salt and bring to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes depending on size. Drain well.

Return potatoes to the hot pot off the heat. Add 2 tbsp butter and 2 tbsp milk; lightly mash with a potato masher or fork until slightly chunky and smashed to desired consistency. Stir in 1 tbsp chopped chives, 1/4 tsp pepper and adjust salt to taste. Keep warm.

Prepare a double boiler: bring a small pot of water to a gentle simmer. In a heatproof bowl (stainless steel or glass) whisk 3 egg yolks and 1 tablespoon lemon juice until slightly thickened.

Place the bowl over the simmering water (do not let the bowl touch the water). Whisk constantly while very slowly drizzling in the warm melted butter, starting drop by drop until the sauce emulsifies, then in a thin steady stream until fully incorporated and thickened. Remove from heat, whisk in 1/4 tsp salt and a pinch of cayenne or a few drops of hot sauce. Keep warm (set bowl over warm water) and whisk occasionally. If sauce becomes too thick, whisk in 1–2 tsp warm water to adjust consistency.

Fill a wide shallow saucepan with about 2 cups water and bring to a gentle simmer. Add 1 tsp white vinegar (optional) to help the whites set.

Crack one egg into a small ramekin. Using a spoon, stir the simmering water to create a gentle vortex, then slip the egg from the ramekin into the center. Poach for 3–3.5 minutes for runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining eggs (work in batches, keeping finished eggs warm in a bowl of warm water briefly if needed).

Toast the English muffin halves or brioche until golden. If desired, rub lightly with a cut lemon wedge for brightness.

Halve and slice the avocado. Lightly season avocado with a pinch of salt and pepper.

Place 1 toasted muffin half on each plate. Spoon about 1/2 cup smashed potatoes next to the muffin. Place one crab cake on each muffin half. Top each crab cake with 2–3 slices of avocado.

Carefully place one poached egg on top of the avocado-topped crab cake. Spoon 2–3 tablespoons hot hollandaise over each poached egg so it cascades over the egg and crab cake.

Garnish with microgreens or chopped parsley and a light sprinkle of paprika or extra Old Bay if desired. Serve with fresh fruit (about 1/2 cup per serving) and lemon wedges on the side.

Serve immediately while hollandaise and eggs are warm. Adjust salt and pepper to taste at the table.