Crab Cake Benedict Recipe

Prepare crab mixture

In a large bowl, gently pick through the crab meat to remove any shells. Add mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, chopped green onion, chopped celery, chopped parsley, the egg, salt, and pepper. Fold in breadcrumbs gradually until mixture holds together but remains light—use less or more breadcrumbs as needed.

Form cakes

Divide mixture into four equal portions (about 3 oz each). With lightly oiled hands, form each portion into a compact cake about 3 inches wide and 3/4 inch thick. Place on a tray and chill in refrigerator for 20–30 minutes to firm.

Pan-sear crab cakes

Heat a large nonstick skillet over medium heat. Add 2 tbsp butter and 1 tbsp vegetable oil. When butter is foamy and hot, add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm while you finish other components.

Bring 6 cups water and 1 tbsp white vinegar to a gentle simmer in a wide, shallow saucepan. Add 1/4 tsp salt. Reduce to maintain a gentle simmer (no rolling boil). For each egg: stir water to create a gentle whirlpool, crack one egg into a small bowl, and gently slip egg into center of whirlpool. Poach 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer. Remove with a slotted spoon and drain on a kitchen towel-lined plate. Repeat for remaining eggs. Keep eggs warm in lightly simmering water off the heat (or hold on a warm plate).

Set up a double boiler: bring 1–2 inches water to a simmer in a saucepan and place a heatproof bowl over it (water should not touch bowl). Whisk together 3 egg yolks, 1 tsp water, and 1 tbsp lemon juice in the bowl until combined and slightly thickened.

Whisk constantly over the double boiler while slowly streaming in the hot melted butter (start drop by drop, then in a thin steady stream) until the sauce emulsifies and thickens to a creamy consistency. Remove bowl from heat periodically to avoid overcooking. Season with 1/2 tsp salt and 1/8 tsp white pepper or a pinch of cayenne. Taste and adjust lemon or salt as needed. Keep warm (not hot) until service—cover and place over very low warm water or in a thermos.

While the crab cakes chill or just before searing, preheat oven to 400°F (if roasting) or heat a skillet for sautéing. Toss trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.

Roast method: spread asparagus on a baking sheet and roast 8–10 minutes until tender-crisp. Sauté method: heat a skillet over medium-high heat and cook asparagus 4–6 minutes, turning occasionally, until bright green and tender-crisp. Keep warm.

Reheat crab cakes briefly if necessary (1–2 minutes in skillet or oven) so everything is hot for plating.

Place two warmed crab cakes on each plate. Arrange 4 asparagus spears alongside the crab cakes.

Top each crab cake with a gentle nest of a poached egg (one egg per cake). Spoon 2–3 tbsp of warm hollandaise over each poached egg and crab cake, allowing some sauce to run onto the plate.

Garnish with a sprinkle of chopped parsley or chives and a grind of black pepper. Serve immediately with lemon wedges and either a side of fresh fruit (about 1 cup) or a 1 cup portion of Yukon smash.