Crab Benedict Recipe

Prepare crab mixture

In a large bowl, gently pick through the jumbo lump crab meat to remove any shells and break up any large lumps, keeping pieces large where possible. In a separate small bowl whisk together mayonnaise, Dijon mustard, Worcestershire, lemon juice, chopped parsley, chives, beaten egg, Old Bay, salt, and pepper until combined.

Fold the crab meat into the mayonnaise mixture gently to avoid breaking up the lumps. Sprinkle in the Panko breadcrumbs and fold just until mixture holds together when pressed; do not overwork. If mixture feels too loose, add up to 2 additional tablespoons Panko.

Form the mixture into four even crab cakes (about 3 oz/each and approximately 1/2-inch–3/4-inch thick). Place on a lined tray and chill in the refrigerator for at least 20 minutes to firm up (this helps them hold together when frying).

Heat a large skillet over medium heat and add 2 tablespoons butter or oil. When shimmering, add crab cakes (do not overcrowd) and cook 3–4 minutes per side until golden brown and heated through. Add remaining 1 tablespoon butter or oil if needed for the last cake. Transfer to a warm oven (200°F / 90°C) or a plate tented with foil to keep warm while finishing other components.

Place the diced potatoes in a pot and cover with cold water and a pinch of salt. Bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain well and pat dry with a towel — removing surface moisture helps them crisp.

While potatoes cook, heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add diced onion and red bell pepper and sauté 3–4 minutes until softened and starting to color.

Add the par-cooked potatoes to the skillet in a single layer if possible. Cook without stirring for 3–4 minutes to develop a crust, then toss and continue cooking another 6–8 minutes, stirring occasionally, until potatoes are golden and crisp on edges.

Season with smoked paprika, garlic powder, salt, and black pepper. Stir in chopped parsley, adjust seasoning to taste, and keep warm until plating.

Set up a double boiler: simmer a small pot of water (do not boil vigorously) and place a heatproof bowl over it, ensuring the bowl bottom does not touch the water. Keep the water at a gentle simmer.

In the bowl, whisk together the 3 egg yolks and 1 1/2 tablespoons lemon juice until slightly thickened and pale. Place the bowl over the simmering water and continue whisking constantly.

Very slowly drizzle in the warm melted butter, starting drop by drop and gradually increasing to a thin stream, while whisking continuously until the sauce thickens and becomes silky. If the sauce becomes too thick, whisk in 1 teaspoon warm water to loosen. If it begins to separate or overheat, remove from heat and whisk vigorously off the heat until it comes back together.

Season with 1/2 teaspoon salt and a pinch (about 1/8 tsp) cayenne pepper or a few drops of hot sauce. Keep sauce warm (not hot) by placing bowl in warm water or set aside near the stove; hold for up to 30 minutes, whisking occasionally.

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tablespoon vinegar to the water (this helps the whites coagulate). Reduce heat so the surface is gently steaming with small bubbles, not a rolling boil.

Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip one egg at a time into the center. Poach for 3–3 1/2 minutes for runny yolks or 4–5 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs out and transfer to a plate lined with paper towels to drain briefly.

If serving English muffins or toasted gluten-free bread, split and toast them and spread with 1 tablespoon butter. Place toasted halves on plates (optional — dish can be served without bread for gluten-free accommodation).

To assemble each serving: place a portion of home fries on the plate. Top with a toasted muffin half (if using) or directly place a crab cake. Place one crab cake per half or two crab cakes per plate as preferred. Gently top each crab cake with a poached egg.

Spoon 2–3 tablespoons hollandaise sauce over each poached egg and crab cake. Garnish with chopped chives or parsley and a light squeeze of lemon if desired. Serve immediately with extra hollandaise on the side.