Jul 14 2026
Restaurants›Springfield Diner›Crab Benedict Recipe

Crab Benedict Recipe

Inspired by Springfield Diner
Time50m
Serves2

Two Poached Eggs on a Toasted English Muffin topped with Crab Cake & Hollandaise Sauce

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Ingredients

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Crab Cakes

Hollandaise Sauce

Poached Eggs & Assembly

Method

Crab Cakes

  1. 1

    Prepare crab mixture

    Gently pick through the lump crab meat to remove any shells and large cartilage. In a bowl combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped parsley, Old Bay, salt, pepper, and the beaten egg. Fold gently so the crab lumps remain intact but ingredients are evenly distributed.

  2. 2

    Form cakes

    Divide the mixture into four equal portions and shape into 3-inch patties about 3/4-inch thick. Place on a tray and refrigerate for 15–30 minutes to help them set (this prevents falling apart when cooking).

  3. 3

    Pan-fry crab cakes

    Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large skillet over medium heat. When the fat is shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a paper-towel-lined plate and keep warm in a low oven (about 200°F / 95°C) while you poach eggs and make hollandaise.

Hollandaise Sauce

  1. 4

    Set up a double boiler

    Bring an inch or two of water to a simmer in a saucepan. Use a heatproof bowl that fits snugly over the pot without touching the water.

  2. 5

    Whisk yolks

    In the heatproof bowl, whisk the egg yolks and lemon juice together until slightly thickened and pale.

  3. 6

    Cook gently

    Place the bowl over the simmering water and whisk constantly. Be careful that the bowl does not touch the water. Whisk until the yolks are warm and begin to thicken (about 2–3 minutes).

  4. 7

    Emulsify with butter

    Remove the bowl from the heat. Very slowly, in a thin steady stream, whisk in the hot melted butter until the sauce is thick and glossy. If the sauce becomes too thick, whisk in 1–2 teaspoons of warm water to adjust consistency.

  5. 8

    Season

    Stir in salt and a dash of cayenne. Taste and adjust lemon, salt, or cayenne as needed. Keep the hollandaise warm by setting the bowl in a warm (not hot) water bath or cover and set aside; do not reheat directly or it may separate.

Poached Eggs & Assembly

  1. 9

    Toast English muffins

    Split the English muffins and lightly butter each half. Toast in a skillet or toaster until golden and crisp. Keep warm.

  2. 10

    Poach eggs

    Fill a wide shallow saucepan with about 3 inches of water, add 1 tablespoon white vinegar, and bring to a gentle simmer (small bubbles, not a rolling boil). Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach for 3–3.5 minutes for a runny yolk or 4–5 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on a paper towel briefly.

  3. 11

    Assemble plates

    Place two toasted English muffin halves on each plate. Top each half with a warm crab cake. Place one poached egg on top of each crab cake. Spoon 2–3 tablespoons of warm hollandaise over each egg and crab cake, allowing some to drizzle down the sides.

  4. 12

    Garnish and serve

    Sprinkle finely sliced chives over the hollandaise and add a light dusting of cayenne or black pepper if desired. Serve immediately with lemon wedges on the side.

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