Jul 14 2026
Restaurants›RusTeak Thornton Park›Crab Cake Benedict* Recipe

Crab Cake Benedict* Recipe

Inspired by RusTeak Thornton Park
Time45m
Serves2

blue crab cakes on english muffins with lemon old bay aioli, topped with poached eggs and chive hollandaise

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Ingredients

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Crab Cakes

Lemon Old Bay Aioli

Chive Hollandaise

Assembly

Method

Crab Cakes

  1. 1

    Prepare the Crab Mixture

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

  2. 2

    Form the Cakes

    Using your hands, form the crab mixture into patties, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.

  3. 3

    Cook the Crab Cakes

    Heat vegetable oil in a skillet over medium heat. Add the crab cakes and cook for 4-5 minutes on each side until golden brown. Remove from skillet and keep warm.

Lemon Old Bay Aioli

  1. 4

    Make the Aioli

    In a small bowl, whisk together mayonnaise, lemon juice, Old Bay seasoning, and minced garlic until well combined. Set aside.

Chive Hollandaise

  1. 5

    Prepare the Hollandaise Sauce

    In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.

  2. 6

    Add Butter and Chives

    Slowly drizzle in melted butter while continuing to whisk until the sauce is thick and creamy. Stir in chopped chives and salt. Keep warm.

Assembly

  1. 7

    Toast the English Muffins

    Split the English muffins and toast them until golden brown.

  2. 8

    Poach the Eggs

    In a pot of simmering water, poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

  3. 9

    Assemble the Dish

    To assemble, place a crab cake on each toasted English muffin half, top with a poached egg, drizzle with lemon Old Bay aioli, and finish with a generous spoonful of chive hollandaise. Garnish with additional chives if desired.

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