Crab Cake Benedict Recipe

Mix crab cake base

In a medium bowl gently combine lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped green onion, chopped parsley, beaten egg, salt, and black pepper. Mix just until incorporated—do not overmix to keep lumps of crab intact.

Form cakes

Divide mixture into four equal portions and form into 3-inch round patties about 3/4-inch thick. Place on a rimmed plate and refrigerate for at least 20 minutes to help them hold together.

Pan-fry crab cakes

Heat 2 tablespoons butter in a large nonstick skillet over medium heat. When butter is hot and foaming, add crab cakes and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a warm plate and keep covered in low oven (200°F / 95°C) while finishing other components.

Par-cook potatoes

Place diced potatoes in a pot, cover with cold salted water, bring to a simmer and cook 5–7 minutes until just tender but not falling apart. Drain well and let steam dry for a minute.

Sauté home fries

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add diced onion and cook 2 minutes until translucent. Add par-cooked potatoes, spread in a single layer, and let sear without moving 3–4 minutes to develop color. Toss and continue cooking 6–8 minutes, stirring occasionally, until crisp and golden. Season with paprika, garlic powder, salt, and black pepper. Stir in chopped parsley if using and keep warm.

Prep double boiler

Set a heatproof bowl over a saucepan of simmering (not boiling) water ensuring the bowl bottom does not touch the water. Keep heat low to prevent eggs from scrambling.

Whisk yolks

Combine the 3 egg yolks and 2 teaspoons lemon juice in the bowl. Whisk constantly until mixture thickens slightly and becomes pale, about 2–3 minutes.

Emulsify with butter

Remove bowl briefly from heat. Very slowly drizzle in the hot melted butter in a thin steady stream while whisking vigorously to create a thick, silky emulsion. If sauce becomes too thick, whisk in cold water, 1 teaspoon at a time, to adjust consistency.

Season

Whisk in 1/2 teaspoon Old Bay, 1/8 teaspoon salt, and 1/8 teaspoon cayenne. Taste and adjust lemon, salt, or Old Bay as desired. Keep the hollandaise warm over the gently steaming water or transfer to a thermos; avoid overheating (over 140°F) to prevent splitting.

Wilt spinach

Place 1 cup baby spinach in a skillet with a splash (about 1 tsp) of water over medium heat. Cook, stirring, until just wilted, about 1 minute. Season lightly with a pinch of salt and keep warm.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water, bring to a gentle simmer, and add 1 tablespoon white vinegar. Stir to create a gentle whirlpool. Crack one egg into a small ramekin and gently slip it into the center of the whirlpool. Poach eggs for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Remove with a slotted spoon, drain briefly on paper towel, and repeat with remaining eggs. Keep eggs warm in a shallow bowl in warm water if needed.

Toast muffins

While eggs poach, split and toast the English muffins until golden. Butter lightly if desired.

Assemble Benedict

On each toasted English muffin half, layer a small handful of wilted spinach, then a warm crab cake. Top each crab cake with a poached egg. Spoon 2–3 tablespoons of Old Bay hollandaise over each egg. Garnish with chopped chives or parsley and a light sprinkle of Old Bay or paprika. Serve immediately with home fries and lemon wedges on the side.