Crab Benedict Recipe
Make Crab Benedict Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cakes
Hollandaise Sauce
Poached Eggs & Assembly
Method
Crab Cakes
- 1
Prepare mixture
Gently pick through the lump crabmeat to remove any shells and break up large lumps while keeping large flakes intact. In a medium bowl combine panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, sliced scallions, beaten egg, Old Bay, kosher salt, and black pepper. Fold in the crabmeat gently until just combined—do not overmix to preserve crab texture.
- 2
Form cakes
Divide the mixture into four equal portions (about 3 oz each). Use lightly oiled hands or a ring mold to form compact patties about 3 inches in diameter and 3/4 inch thick. Place shaped cakes on a parchment-lined tray and refrigerate for 15–20 minutes to help them hold together when cooking.
- 3
Cook crab cakes
Heat a large nonstick skillet over medium heat and add the unsalted butter. When butter is foamy, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm baking sheet and keep in a 200°F (95°C) oven while you finish the rest and prepare the eggs and sauce.
Hollandaise Sauce
- 4
Set up double boiler
Place a heatproof bowl (metal or glass) over a saucepan with an inch or two of barely simmering water (bowl should not touch the water). Keep water at a gentle simmer—too hot will scramble the eggs.
- 5
- 6
Emulsify butter
Very slowly drizzle the warm melted butter into the yolk mixture while whisking constantly. Start drop by drop, then thin stream as the sauce begins to thicken and emulsify. Continue until all butter is incorporated and sauce is smooth and velvety. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. Season with salt and a pinch of cayenne. Keep warm over the double boiler (off direct heat) and stir occasionally.
Poached Eggs & Assembly
- 7
- 8
Poach eggs
Crack each egg into a small cup. Create a gentle vortex in the simmering water with a spoon and slip an egg into the center. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs and briefly blot on paper towel. Repeat with remaining eggs, keeping finished eggs in a warm bowl of lightly simmering water off the heat if needed for a minute or two.
- 9
Toast and butter muffins
While poaching, toast the English muffin halves until golden. Lightly spread each half with the reserved tablespoon of butter.
- 10
Assemble
On each buttered toasted English muffin half place one warm crab cake. Top each crab cake with a poached egg. Spoon 2–3 tablespoons of warm hollandaise over each egg so it runs over the sides. Sprinkle chopped chives and microgreens or parsley if using. Add a light crack of black pepper and a tiny pinch of cayenne if desired. Serve immediately with lemon wedges on the side.
