Jul 14 2026
RestaurantsThe Castle, Black RockCrab Benedict Recipe

Crab Benedict Recipe

Time1h
Serves2

Home made crab cake topped with poached egg and baby spinach on an English muffin with hollandaise sauce

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Ingredients

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Crab Cakes

Hollandaise Sauce

Assembly

Method

Crab Cakes

  1. 1

    Prepare the Crab Mixture

    In a bowl, combine the fresh crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, lemon juice, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

  2. 2

    Form the Cakes

    Shape the crab mixture into small patties, about 2 inches in diameter. Place them on a plate and refrigerate for at least 30 minutes to help them firm up.

  3. 3

    Cook the Crab Cakes

    In a frying pan, heat the oil over medium heat. Carefully place the crab cakes in the pan and cook for about 4-5 minutes on each side, or until golden brown. Remove and keep warm.

Hollandaise Sauce

  1. 4

    Melt the Butter

    In a small saucepan, melt the butter over low heat and keep warm.

  2. 5

    Whisk the Egg Yolks

    In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and thick.

  3. 6

    Cook the Sauce

    Place the bowl over a pan of simmering water (double boiler). Gradually whisk in the warm melted butter until the sauce is thick and creamy. Season with salt and a pinch of cayenne pepper. Remove from heat.

Eggs and Assembly

  1. 7

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

  2. 8

    Prepare the English Muffins

    Toast the English muffins until golden brown. Place a layer of baby spinach on each half.

  3. 9

    Assemble the Dish

    Top each English muffin half with a crab cake, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.

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