Crab Cake Benedict Recipe
Make Crab Cake Benedict Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Hollandaise
Poached Eggs & Assembly
Method
Crab Cakes
- 1
Prepare mixture
In a medium bowl, gently pick through the lump crab meat to remove any shells and break up large lumps while keeping chunks intact. Add panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, chopped green onion, Old Bay seasoning, lemon zest, egg, salt and black pepper. Use a flexible spatula to fold ingredients together until just combined; avoid overmixing to keep the crab texture.
- 2
Form cakes
Divide the mixture into 4 equal portions (about 3 oz each) and gently form into compact rounds roughly 3 inches in diameter and 3/4-inch thick. Place formed cakes on a plate and chill in the refrigerator for 20–30 minutes to firm up, which helps them hold together during cooking.
- 3
Pan-fry crab cakes
Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. When butter is shimmering but not browned, add crab cakes spaced apart. Cook for 3–4 minutes per side until golden brown and heated through. Flip carefully with a spatula. Transfer cooked cakes to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while you prepare hollandaise and eggs.
Hollandaise
- 4
Set up double boiler
Bring 1–2 inches of water to a gentle simmer in a saucepan. Use a heatproof bowl that fits over the saucepan without touching the water. Reduce heat to low so steam gently warms the bowl.
- 5
Whisk yolks
In the heatproof bowl, whisk the 3 egg yolks vigorously with the 2 tablespoons lemon juice until slightly thickened and pale. Place the bowl over the simmering water and continue whisking constantly. Do not let the yolks scramble; keep the bowl warm, not hot.
- 6
Emulsify butter
Slowly drizzle the warm melted butter into the yolks in a thin, steady stream while whisking constantly to create a smooth emulsion. If sauce becomes too thick, add a teaspoon of warm water or lemon juice to loosen. Once all butter is incorporated, remove from heat and season with 1/2 teaspoon salt and a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep hollandaise warm over very low heat or in a thermos; do not overheat or it will separate.
Poached Eggs & Assembly
- 7
Poach eggs
Bring a wide, shallow pot of water to a bare simmer (small bubbles). Stir in 2 teaspoons white vinegar and 1 teaspoon salt. Create a gentle whirlpool with a spoon and carefully slip one egg into the center. Poach 3–3½ minutes for a set white and runny yolk. Remove with a slotted spoon, drain on a paper towel, and repeat with remaining eggs. If cooking all at once, use a larger pot and drop eggs spaced apart; adjust time if needed.
- 8
- 9
Plate and finish
On each toasted English muffin half, place one warm crab cake. Top each crab cake with a poached egg. Spoon generous 2–3 tablespoons hollandaise over each egg (or to taste). Garnish with a sprinkle of finely snipped chives, a crack of black pepper, and a light squeeze of lemon if desired. Serve immediately.