Crabcake Benedict Recipe

Prepare mixture

Gently pick through the lump crabmeat to remove shells and cartilage. In a bowl combine panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, diced red bell pepper, green onion, beaten egg, chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper. Fold in the crabmeat carefully, trying not to break large lumps. Chill the mixture in the refrigerator for 20–30 minutes to firm up.

Form crabcakes

Divide the chilled mixture into four equal portions. Using lightly oiled hands, form each portion into a patty about 3.5–4 inches in diameter and about 3/4 inch thick. Place on a tray and refrigerate for another 10 minutes to help them set.

Pan-fry crabcakes

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tbs vegetable oil and 1 tsp butter. When oil shimmers, add crabcakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and crisp, turning gently with a spatula. Transfer to a paper-towel-lined plate and keep warm in a low oven (200°F / 95°C) while finishing other components.

Fill a wide, shallow saucepan with 8 cups water and bring to a gentle simmer (not a rolling boil). Add 2 tsp white vinegar and 1/4 tsp salt. Using a spoon, stir the water to create a gentle whirlpool. Crack one egg into a small bowl or ramekin then gently slide it into the center of the whirlpool. Poach eggs 3–3½ minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon, drain on paper towels. Repeat with remaining eggs, keeping them warm in a bowl of warm water if needed until service.

Prepare a double boiler: bring a small pot of water to a simmer and set a heatproof bowl over it (bowl should not touch the water). Whisk together 3 egg yolks and 1.5 tbs lemon juice until slightly thickened. Place the bowl over simmering water and whisk constantly until mixture becomes pale and slightly thickened (about 1–2 minutes).

Very slowly drizzle in the 6 tbs hot melted butter while whisking continuously until sauce is thick, glossy and emulsified. If the sauce becomes too thick, whisk in up to 1 tsp warm water to loosen. Remove from heat and season with 1/2 tsp salt and 1/8 tsp cayenne. Keep warm (set bowl over warm — not hot — water) until ready to serve. Taste and adjust lemon, salt or cayenne as needed.

Toast the English muffin halves in a toaster or under a broiler until golden. While toasting, heat a large skillet over medium heat, add 1 tsp butter and the baby spinach. Sauté the spinach just until wilted, 1–2 minutes. Season with 1/4 tsp salt, a pinch (1/8 tsp) black pepper and a squeeze of lemon if desired. Divide the wilted spinach evenly between two plates, creating a bed for the crabcakes.

Place a toasted English muffin half on top of the spinach on each plate. Top each muffin with one grilled crabcake. Gently place one poached egg on each crabcake (or two eggs if you prefer more protein), then spoon 2–3 tablespoons of warm hollandaise over each egg.

Garnish with additional chopped parsley, a light dusting of Old Bay if desired, and serve immediately with lemon wedges on the side.