Jumbo Lump Crab Cake Benedict Recipe

Prepare crab mixture

Gently pick through the jumbo lump crab meat and remove any cartilage or shells. In a bowl combine panko, mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, beaten egg, chives, salt, and pepper. Fold in the crab meat carefully, trying not to break up lumps. Mix just until combined.

Form and chill

Divide the mixture into four equal portions and shape each into a 3-inch diameter patty about 1-inch thick. Place patties on a parchment-lined tray and refrigerate at least 20 minutes (or up to 1 hour) to firm up.

Pan-fry crab cakes

Heat a large nonstick or stainless skillet over medium heat. Add butter and let foam. Cook crab cakes 3 to 4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F / 95°C) or resting plate while you prepare eggs and sauce.

Set up double boiler

Bring 1–2 inches of water to a simmer in a saucepan; water should not touch the bottom of a heatproof bowl placed on top. Reduce heat to low so the water is barely simmering.

Whisk yolks

In a heatproof bowl (or the top of the double boiler) whisk the egg yolks with lemon juice until slightly thickened and pale. Place bowl over barely simmering water and continue whisking constantly for about 1–2 minutes until warm (do not scramble).

Emulsify with butter

Remove bowl from heat. Whisk in cold butter, one or two cubes at a time, allowing each addition to emulsify before adding more. If sauce thickens too quickly, add a teaspoon of warm water to loosen. Continue until all butter is incorporated and sauce is smooth and creamy.

Season

Season hollandaise with salt and a pinch of cayenne or a few drops of hot sauce. Keep warm over very low heat or in a thermos; do not overheat or it will break.

Poach eggs

Bring a wide shallow pan of water to a gentle simmer and add the tablespoon of white vinegar. Stir water to create a gentle whirlpool for the first egg (optional). Crack each egg into a small cup then gently slide into the simmering water. Poach eggs 3 to 3 1/2 minutes for runny yolks or longer to taste. Remove with a slotted spoon and briefly drain on paper towel.

Toast muffins

Split and toast the English muffins until golden.

Assemble Benedict

Place two toasted English muffin halves on each plate. Top each half with one warm crab cake. Gently set a poached egg on each crab cake, then spoon warm hollandaise over the eggs. Garnish with chopped chives or parsley and a lemon wedge on the side.

Par-cook potatoes (optional)

If you want a faster finish, microwave the diced potatoes in a covered bowl with a tablespoon of water for 3–4 minutes until just tender but not falling apart. Drain any excess water.

Sauté potatoes and vegetables

Heat a large skillet over medium-high heat. Add olive oil and when shimmering add diced potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir. Add diced onion and bell pepper; continue cooking 6–8 minutes, stirring occasionally, until potatoes are golden and tender.

Finish and season

Add minced garlic, smoked paprika, salt and pepper; cook 1 minute more. Taste and adjust seasoning. Stir in fresh thyme or parsley if using. Keep warm and serve alongside the crab cake Benedict.