Crab Benedict* Recipe

Mix crab cake base

In a medium bowl, gently combine lump crab meat, panko, mayonnaise, Dijon, Worcestershire, beaten egg, parsley, green onion, Old Bay, salt, and pepper. Mix carefully so lumps of crab stay intact; do not overwork.

Form cakes

Divide mixture into four equal portions and shape into 3-inch patties about 3/4 inch thick. If mixture is too loose, chill 20 minutes to firm. Lightly press additional panko on outside if desired for a crust.

Pan-fry

Heat a large skillet over medium heat and add 2 tablespoons butter or oil. When shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a warm oven (200°F/95°C) or plate lined with paper towel to keep warm.

Prepare a double boiler

Bring 1–2 inches of water to a very gentle simmer in a saucepan. Place a heatproof bowl (stainless steel or glass) over the pan, ensuring the bowl bottom does not touch the water.

Whisk yolks

In the bowl, whisk the 3 egg yolks with the lemon juice and a pinch of salt until slightly thickened and pale. Place bowl over the simmering water and continue whisking constantly.

Emulsify butter

Slowly pour the hot melted butter in a thin, steady stream while whisking continuously so the sauce emulsifies. If sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Season with cayenne and the remaining 1/4 tsp salt. Keep warm over the warm (not hot) water, stirring occasionally, until ready to use.

Toast muffins

Split the English muffins and butter the cut sides lightly. Toast in a skillet or under a broiler until golden and crisp. Keep warm.

Poach eggs (stovetop method)

Fill a wide saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tsp vinegar. Stir to create a gentle whirlpool and slip one egg at a time into the center. Poach for 3–3.5 minutes for runny yolks (adjust 4 minutes for slightly firmer yolk). Remove with a slotted spoon and drain on paper towel. Repeat for remaining eggs.

Assemble

Place 1 toasted English muffin half on each plate. Top each with a small handful of arugula (season lightly with lemon juice and a sprinkle of salt if desired), then a warm crab cake. Gently place a poached egg atop each crab cake. Spoon 2–3 tablespoons of warm Hollandaise over each egg and crab cake. Garnish with lemon zest, chives or parsley, and microgreens as desired.

Par-cook potatoes (optional)

If short on time, blanch diced potatoes in salted boiling water 3–4 minutes, then drain and dry. Otherwise proceed directly.

Roast or pan-fry

Preheat a skillet over medium-high heat (or oven to 425°F/220°C). Toss diced potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. In a skillet, cook potatoes in a single layer, turning occasionally, until golden and crisp, about 12–15 minutes. If roasting, spread on a sheet pan and roast 20–25 minutes, stirring once, until tender and golden. Finish by tossing with chopped chives if using.

Plate two crab benedicts per serving with a generous spoonful of Hollandaise. Serve breakfast potatoes on the side and garnish plates with lemon wedges and extra herbs. Serve immediately while Hollandaise and crab cakes are warm.