Jul 14 2026
Restaurants›Moonshine 152›’shine Crab Eggs Benedict Recipe

’shine Crab Eggs Benedict Recipe

Inspired by Moonshine 152
Time1h
Serves2

Make ’shine Crab Eggs Benedict Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the Crab Cakes

For the Poached Eggs

For the Hollandaise Sauce

For Assembly

Method

For the Crab Cakes

  1. 1

    Prepare the Crab Cakes

    In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, beaten egg, panko breadcrumbs, salt, and black pepper. Mix gently until well combined, being careful not to break up the crab meat.

  2. 2

    Form the Cakes

    Using your hands, form the mixture into crab cakes, about 2-3 inches in diameter. You should have about 6-8 cakes. Place them on a baking sheet and refrigerate for at least 30 minutes to firm up.

  3. 3

    Cook the Crab Cakes

    In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown. Remove from the skillet and set aside.

For the Poached Eggs

  1. 4

    Prepare the Poaching Water

    In a saucepan, bring water to a gentle simmer and add the vinegar. This will help the egg whites coagulate.

  2. 5

    Poach the Eggs

    Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes for soft yolks, or longer if desired. Remove with a slotted spoon and let drain on a paper towel.

For the Hollandaise Sauce

  1. 6

    Melt the Butter

    In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let cool slightly.

  2. 7

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.

  3. 8

    Combine and Whisk

    Place the bowl over a saucepan of simmering water (double boiler). Gradually whisk in the melted butter until the sauce is thickened. Season with salt and cayenne pepper to taste. Remove from heat.

For Assembly

  1. 9

    Toast the English Muffins

    While the crab cakes and eggs are cooking, toast the split English muffins until golden brown.

  2. 10

    Assemble the Dish

    On each toasted muffin half, place a crab cake, top with a poached egg, and drizzle with hollandaise sauce. Garnish with chopped parsley.

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