Krabcake Benedict Recipe
Buttermilk biscuit with spinach, imitation krabcakes, sunny-side-up eggs, and a jalapeño hollandaise sauce
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.
Biscuit Base
Imitation Krabcakes
Spinach
Sunny-Side-Up Eggs
Jalapeño Hollandaise Sauce
Method
Biscuit Base
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Do not overmix.
- 2
Shape and Bake Biscuits
Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut out biscuits using a round cutter and place them on a baking sheet. Bake for about 12-15 minutes or until golden brown.
Imitation Krabcakes
- 3
Make the Krabcakes Mixture
In a bowl, combine the imitation crab meat, mayonnaise, Dijon mustard, chopped green onions, Old Bay seasoning, bread crumbs, and egg. Mix until well combined.
- 4
Form and Cook Krabcakes
Shape the mixture into patties. In a skillet, heat a small amount of oil over medium heat and cook the patties for about 3-4 minutes on each side or until golden brown. Remove and set aside.
Spinach
- 5
Sauté the Spinach
In the same skillet, add olive oil and minced garlic. Sauté for 1 minute until fragrant, then add the fresh spinach. Cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Sunny-Side-Up Eggs
- 6
Cook the Eggs
In a non-stick skillet, melt butter over low heat. Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.
Jalapeño Hollandaise Sauce
- 7
Make 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 method) and whisk continuously. Gradually add melted butter until the sauce thickens. Stir in diced jalapeño and salt.