Jul 14 2026
Restaurants›Olive & Ivy›Crab Cake Benedict* Recipe

Crab Cake Benedict* Recipe

Inspired by Olive & Ivy
Time1h
Serves4

poached eggs, roasted tomato, green chili hollandaise, cilantro, breakfast potatoes

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Ingredients

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Crab Cakes

Poached Eggs

Roasted Tomato

Green Chili Hollandaise

Breakfast Potatoes

Method

Crab Cakes

  1. 1

    Prepare the Crab Cakes

    In a mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onion, Old Bay seasoning, salt, and pepper. Form the mixture into patties.

  2. 2

    Cook the Crab Cakes

    Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove and set aside.

Roasted Tomato

  1. 3

    Roast the Tomatoes

    Preheat the oven to 400°F (200°C). Slice the tomatoes in half, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until soft.

Poached Eggs

  1. 4

    Poach the Eggs

    Bring water and vinegar to a gentle simmer in a pot. Crack each egg into a small bowl and gently slide into the water. Poach for 3-4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon.

Green Chili Hollandaise

  1. 5

    Make the Hollandaise

    In a bowl, whisk egg yolks and lemon juice. Place over a double boiler and slowly whisk in melted butter until thickened. Stir in chopped green chilies, cilantro, and season with salt.

Breakfast Potatoes

  1. 6

    Cook the Potatoes

    Heat olive oil in a skillet over medium heat. Add diced potatoes, season with salt, pepper, and paprika. Cook for about 15-20 minutes until crispy and golden brown.

Assembly

  1. 7

    Assemble the Dish

    On a plate, place a crab cake, top with a poached egg, and spoon over the green chili hollandaise. Serve alongside roasted tomatoes and breakfast potatoes.

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