Crab Cake Benedict Recipe
Panko encrusted crab cake (1), poached eggs (2) with 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
Hollandaise Sauce
Poached Eggs
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onions, egg, salt, and black pepper. Gently mix until well combined.
- 2
Form the Crab Cakes
Shape the mixture into a single crab cake. Flatten it slightly to form a patty. Chill in the refrigerator for at least 30 minutes to help it hold its shape during cooking.
- 3
Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until completely melted. Remove from heat and let cool slightly.
- 5
- 6
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Continue to whisk until the sauce is thick and creamy. Season with salt and cayenne pepper.
Poached Eggs
- 7
Prepare the Poaching Liquid
In a medium saucepan, bring the water and vinegar to a gentle simmer over medium heat.
- 8
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assembly
- 9
Assemble the Dish
On a plate, place the crab cake and top with the poached eggs. Drizzle with hollandaise sauce. Serve immediately.
