Crab Cake Benedict Recipe
Crab Cake served on an English muffin with a Poached egg & 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.
Main Ingredients
Method
Preparation Steps
- 1
Make the Crab Cakes
In a bowl, mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, Old Bay seasoning, salt, and black pepper until well combined. Form into patties.
- 2
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack eggs into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
- 4
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk egg yolks and lemon juice. Place over a pot of simmering water, whisking constantly. Gradually add melted butter until the sauce thickens. Season with salt and cayenne pepper.
- 5
Assemble the Dish
Toast the English muffins. Place a crab cake on each half, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.
