Jul 14 2026
Restaurants›Patio 44 Gulfport›Crab Cake Benedict* Recipe

Crab Cake Benedict* Recipe

Inspired by Patio 44 Gulfport
Time1h
Serves4

Our hand-made lump blue crab cake, poached egg topped with Hollandaise sauce and served with Patio’s famous gouda grits and brunch potatoes

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Ingredients

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Crab Cakes

Hollandaise Sauce

Gouda Grits

Brunch Potatoes

Method

Crab Cakes

  1. 1

    Prepare the Crab Cake Mixture

    In a large bowl, combine the lump blue crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, breadcrumbs, chopped green onions, salt, and black pepper. Gently fold the ingredients until well combined, being careful not to break up the crab meat.

  2. 2

    Form and Cook the Crab Cakes

    Shape the mixture into patties, about 2 inches wide and 1 inch thick. Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil.

Hollandaise Sauce

  1. 3

    Prepare the Hollandaise Sauce

    In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method) and continue whisking until the mixture thickens slightly. Gradually add melted unsalted butter while whisking continuously until the sauce is smooth and creamy. Season with salt and cayenne pepper to taste.

Gouda Grits

  1. 4

    Cook the Grits

    In a medium saucepan, bring water to a boil. Stir in the grits and salt. Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes or until thickened. Remove from heat and stir in the butter and shredded gouda cheese until melted and creamy.

Brunch Potatoes

  1. 5

    Prepare and Cook the Potatoes

    Preheat the oven to 400°F (200°C). In a large bowl, toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Spread the potatoes on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

Assembly

  1. 6

    Assemble the Dish

    To serve, place a generous scoop of gouda grits on a plate, top with a crab cake, and carefully place a poached egg on top. Drizzle with hollandaise sauce and serve alongside roasted brunch potatoes.

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