Crab Benedict Recipe
Crab cake, poached eggs, hollandaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Poached Eggs
Hollandaise Sauce
Assembly & Garnish
Method
Crab Cakes
- 1
Prepare crab cake mixture
In a large bowl gently pick through the lump crabmeat to remove any shells and large cartilage pieces, keeping lumps intact. In a separate small bowl whisk together 3 tbsp mayonnaise, 1 tsp Dijon mustard, 1 tsp Worcestershire, 1 tsp Old Bay, 1 tsp lemon juice, 1 tbsp chopped parsley, 2 tbsp chopped green onion, 1 tsp salt and 1/2 tsp black pepper. Add the beaten mixture to the crabmeat, then fold in 3/4 cup panko and the single beaten egg using a gentle folding motion until combined. If mixture seems too wet, add remaining 1/4 cup panko, 1 tbsp at a time, until it holds shape.
- 2
Form cakes
Portion the crab mixture into four even portions (about 3 oz each). Gently shape into compact patties about 3 inches across and 1 inch thick. Chill the formed patties on a plate or baking sheet, covered, in the refrigerator for 20–30 minutes to help them firm up (this prevents falling apart during cooking).
- 3
Pan-fry crab cakes
Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter is melted and bubbling but not browned, add the crab cakes (work in batches if necessary) and cook 3–4 minutes per side until golden brown and heated through. Transfer cooked cakes to a warm oven set to low (about 200°F / 95°C) while you prepare eggs and hollandaise.
Poached Eggs
- 4
Bring water to gentle simmer
In a wide, shallow saucepan bring 8 cups water to a gentle simmer over medium heat. Add 2 tsp white vinegar and 1/4 tsp salt. Reduce heat so water is at a gentle simmer with small movement but not a rolling boil.
- 5
Create vortex and crack eggs
Using a spoon, stir the water to create a gentle whirlpool. Crack one room-temperature egg into a small bowl or ramekin and, with the whirlpool running, gently slip the egg into the center. Repeat with remaining eggs, spacing them apart (poach 2 at a time comfortably in an 8-cup pan).
- 6
Poach eggs
Poach each egg 3–3.5 minutes for a set white and runny yolk (increase to 4–4.5 minutes for slightly firmer yolks). Use a slotted spoon to lift eggs and briefly blot on paper towel to remove excess water. Keep poached eggs in a warm shallow bowl of hot water (off heat) if holding briefly—do not leave longer than 10–12 minutes before serving.
Hollandaise Sauce
- 7
Prepare a double boiler
Place a heatproof bowl over a saucepan with an inch or two of simmering water (bowl should not touch the water). Keep heat at low–medium so steam warms the bowl gently.
- 8
Whisk yolks
Add 3 egg yolks to the bowl along with 1 tbsp lemon juice and 1/2 tsp Dijon mustard. Whisk continuously until the mixture becomes slightly thickened and pale, about 1–2 minutes.
- 9
Emulsify with butter
Very slowly drizzle the hot melted butter (6 tbsp) into the whisked yolks in a thin, steady stream while whisking constantly to form an emulsion. If sauce becomes too thick, whisk in 1–2 tsp warm water to loosen. Continue until all butter is incorporated and sauce is smooth and silky. Remove from heat and season with 1/4 tsp salt and 1/8 tsp cayenne or a few drops hot sauce. Keep warm in a thermos or over very low warm water; do not overheat or it will split.
- 10
Rescue if broken
If sauce separates, whisk one fresh yolk in a warm bowl and slowly whisk in the broken hollandaise a little at a time to re-emulsify.