Crab Cake Eggs Benedict Recipe
Lump crab cakes, 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 & Assembly
Method
Crab Cakes
- 1
Prepare crab mixture
Gently pick through the lump crab meat to remove any shells. In a large bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, chopped parsley, sliced scallions, 1 beaten large egg, salt and pepper. Fold in the crab meat carefully to keep lumps intact. Add Panko breadcrumbs a little at a time until mixture holds together when formed into a patty (about 1/2–3/4 cup). Do not overmix.
- 2
Form cakes
Divide the mixture into four equal portions (about 4 oz each). Shape each portion into a compact, ¾–1-inch thick round and place on a baking sheet. Chill in refrigerator for at least 20 minutes — chilling firms the cakes and helps them hold during frying.
- 3
Pan-fry crab cakes
Heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon neutral oil. When shimmering, add crab cakes (do not overcrowd). Cook 3–4 minutes per side until golden brown and crisp, turning carefully with a spatula. Add remaining 1 tablespoon butter during the last minute and spoon melted butter over cakes. Transfer cooked cakes to a warm oven (200°F/95°C) or plate and tent with foil while you make the hollandaise and poach eggs.
Hollandaise Sauce
- 4
Set up double boiler
Bring an inch or two of water to a gentle simmer in a saucepan. Use a heatproof bowl (stainless steel or glass) that sits on top of the pan without touching the water. Reduce heat so steam is gentle; you want the bowl warm but not so hot that eggs scramble.
- 5
- 6
Emulsify with butter
Very slowly drizzle in the hot melted butter in a thin, steady stream while whisking vigorously. Start with literally drops to create a stable emulsion, then gradually increase to a steady stream. Continue whisking until sauce is thickened and glossy. If sauce becomes too thick, whisk in 1 teaspoon warm water at a time to loosen. Remove from heat and season with 1/4 tsp salt and 1/8 tsp cayenne or a dash of hot sauce. Keep warm over very low heat or in a thermos; do not overheat or it will separate.
- 7
Adjust seasoning & finish
Taste and adjust lemon, salt, or cayenne as needed. If the sauce starts separating, whisk in a teaspoon of warm water to bring it back together. Hold warm until ready to assemble.
Poached Eggs & Assembly
- 8
- 9
Poach eggs
Crack each egg into a small ramekin. For each egg, create a gentle whirlpool in the simmering water and slide the egg from the ramekin into the center. Poach 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer yolk. Use a slotted spoon to lift eggs and briefly place on paper towel to drain excess water.
- 10
Toast muffins and warm crab cakes
While poaching, toast English muffin halves until golden. Reheat crab cakes in the warm oven (200°F/95°C) for 3–5 minutes if needed so they are hot when assembling.
- 11
Assemble Eggs Benedict
Place one toasted English muffin half on each of four plates. Top each half with a warm crab cake. Carefully place a poached egg on top of each crab cake. Spoon 2–3 tablespoons of warm hollandaise sauce over each egg, allowing it to run over the sides. Garnish with a sprinkle of chopped fresh chives and a pinch of paprika or extra Old Bay if desired. Serve immediately with lemon wedges on the side.