Crab Cake Benedict Recipe

Make the Mixture

In a large bowl, combine fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, egg, salt, and pepper. Mix gently until combined.

Form the Cakes

Form the mixture into patties, about 2 inches in diameter.

Fry the Cakes

Heat oil in a frying pan over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and set aside.

Melt and Whisk

In a saucepan, melt the butter until it is browned. In a bowl, whisk together egg yolks, lemon juice, and salt. Gradually drizzle in the melted butter while whisking until thickened. Add cayenne pepper and mix well.

Prepare Potatoes

Peel and dice Kennebec potatoes. Boil until tender, then drain.

Brown Butter

In a skillet, melt butter until it turns brown. Add honey, salt, and pepper, followed by the cooked potatoes. Toss to coat and heat through.

Sauté Spinach

In a skillet, add a little olive oil and sauté spinach until wilted. Season with salt and pepper.

Poach Eggs

In a saucepan, bring water to a gentle simmer and add vinegar. Crack eggs into the water and poach for about 3-4 minutes or until the whites are set.

Layer Ingredients

On a plate, place a crab cake, followed by sautéed spinach, a poached egg, and drizzle with hollandaise sauce. Serve with honey brown butter potatoes on the side.