Crab Cake Benedict Recipe

Prepare crab mixture

In a medium bowl gently pick through 1 cup lump crab meat to remove any shells and separate large lumps. Add 1/2 cup panko breadcrumbs, 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire, 1 tablespoon lemon juice, 2 tablespoons chopped parsley, 2 tablespoons thinly sliced green onion, 1 beaten large egg, 1/2 teaspoon Old Bay, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Use a rubber spatula to fold ingredients together gently — avoid overworking so crab lumps remain intact. Mixture should hold together when pressed; if too wet, add up to 1 tablespoon more panko.

Form and chill

Divide mixture into four equal portions (approximately 1/4 cup each) and gently form into compact 3-inch patties about 3/4-inch thick. Place formed cakes on a plate, cover with plastic wrap and chill in the refrigerator for at least 20 minutes to help them set.

Pan-fry crab cakes

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (oil raises smoke point). Once butter foams and is hot but not smoking, add crab cakes (leave space between). Cook until golden brown and crisp, about 3–4 minutes per side. Carefully flip and cook the second side 3–4 minutes. Internal temperature should reach 145°F (or cakes should feel firm and set). Transfer finished cakes to a warm oven set to low (200°F) or to a plate lined with paper towels while you prepare eggs and sauce.

Prepare a double boiler

Bring about 1–2 inches of water to a gentle simmer in a small saucepan. Reduce heat so water stays at a bare simmer; you will place a heatproof bowl over the pan without touching the water.

Whisk yolks and lemon

In a heatproof bowl (stainless steel or glass) whisk together 3 egg yolks and 1 tablespoon fresh lemon juice until slightly thickened and pale. Place the bowl over the simmering water with heat off or very low to avoid scrambling; whisk constantly.

Emulsify butter

Slowly drizzle the 6 tablespoons hot melted butter into the yolks while whisking continuously to create an emulsion. Start drop by drop, then in a thin steady stream as the sauce thickens. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to loosen. Season with 1/4 teaspoon salt and 1/8 teaspoon cayenne (optional). Keep warm over the double boiler with heat very low or transfer to a warm thermos; do not overheat (above ~140°F) or it will split.

Fix a broken hollandaise

If the hollandaise breaks (separates), whisk one teaspoon warm water into a clean bowl and then slowly whisk the broken sauce into that until it re-emulsifies.

Prepare poaching water

Fill a wide shallow saucepan with 3–4 inches of water, add 1 tablespoon white vinegar and 1/2 teaspoon salt, and bring to a gentle simmer. Use a slotted spoon to create a gentle whirlpool if poaching one egg at a time (optional).

Poach eggs

Crack 4 large eggs, one at a time, into small ramekins or cups. Lower each egg gently into the simmering water and poach until whites are set but yolks remain runny, about 3 minutes for medium-runny yolks. For firmer yolks cook 3.5–4 minutes. Remove each egg with a slotted spoon, drain briefly on paper towels and keep warm.

Toast muffins

While eggs poach, split and toast 2 English muffins and butter them lightly with 1 tablespoon unsalted butter.

Assemble plates

Place a toasted English muffin half on each of four plates (two halves per plate if serving two; adjust per serving). Top each muffin half with a warm crab cake. Gently place a poached egg atop each crab cake (one egg per cake). Spoon 2–3 tablespoons of warm hollandaise over each egg and crab cake, letting it run down the sides.

Garnish and serve

Sprinkle finely chopped chives over the hollandaise, add a grind of black pepper to taste and serve with lemon wedges on the side for an extra squeeze if desired. Serve immediately so hollandaise is warm and yolks remain runny.