Jul 14 2026
Restaurants›Otto’s High Dive›Crab Cake Benedict Recipe

Crab Cake Benedict Recipe

Inspired by Otto’s High Dive
Time1h 15m
Serves4

Crab cake, plantain cornbread, hollandaise

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Ingredients

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Crab Cakes

Plantain Cornbread

Hollandaise Sauce

For Assembly

Method

Crab Cakes

  1. 1

    Prepare the Crab Mixture

    In a large mixing bowl, combine the fresh crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, salt, and black pepper. Mix gently to combine without breaking up the crab meat too much.

  2. 2

    Form the Crab Cakes

    Using your hands, form the mixture into patties, about 2 inches in diameter. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to help them hold together.

  3. 3

    Cook the Crab Cakes

    In a skillet, heat the vegetable 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.

Plantain Cornbread

  1. 4

    Prepare the Plantains

    Peel the ripe plantains and mash them in a bowl until smooth.

  2. 5

    Mix the Dry Ingredients

    In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.

  3. 6

    Combine Ingredients

    Add the mashed plantains, milk, egg, and melted butter to the dry ingredients, stirring until just combined.

  4. 7

    Bake the Cornbread

    Preheat the oven to 375°F (190°C). Pour the cornbread batter into a greased baking dish and bake for about 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Hollandaise Sauce

  1. 8

    Prepare the Double Boiler

    In a saucepan, bring about an inch of water to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water.

  2. 9

    Whisk the Egg Yolks

    Add the egg yolks and lemon juice to the bowl and whisk together until the mixture is thickened and pale in color.

  3. 10

    Incorporate the Butter

    Gradually whisk in the melted butter until the sauce is thick and creamy. Season with salt and cayenne pepper. Remove from heat and keep warm.

Assembly

  1. 11

    Poach the Eggs

    In a separate pot, bring water to a gentle simmer. Crack the eggs into individual bowls and gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set and the yolks are still runny.

  2. 12

    Assemble the Dish

    Slice the plantain cornbread into squares and place a crab cake on top of each square. Carefully place a poached egg on each crab cake and drizzle with hollandaise sauce. Garnish with chopped chives before serving.

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