Crab Benedict Recipe

Mix

Gently pick through the lump crab meat to remove any cartilage or shells. In a medium bowl combine mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, chopped scallions, chopped parsley, Old Bay, salt and pepper. Fold in the crab meat carefully so lumps remain intact; fold in the beaten egg and panko breadcrumbs until mixture holds together but is not wet—do not overmix.

Form

Divide mixture into 4 equal portions (about 3 oz each) and shape into compact patties about 3 inches wide and 3/4 inch thick. Chill on a plate in the refrigerator for at least 15 minutes to firm up (this helps keep shape while cooking).

Cook

Heat 2 tbsp unsalted butter in a large nonstick or cast-iron skillet over medium heat until foaming. Add crab cakes (work in a single layer, pan may need to be large or cook in two batches). Cook 3–4 minutes per side until golden brown and warmed through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F / 95°C) while finishing the rest.

Split the English muffins and toast them until golden (in a toaster or under broiler for 1–2 minutes). Spread each toasted half lightly with softened butter. Keep warm until assembly.

Prepare a double boiler

Bring a small pot of water to a gentle simmer (not a rolling boil). Reduce heat so water is barely simmering. Place a heatproof bowl (metal or glass) over the pot making sure the bowl bottom does not touch the water.

Whisk yolks

In the bowl whisk the 3 room-temperature egg yolks with the lemon juice and a pinch of salt until slightly thickened and pale, about 30–45 seconds.

Cook and emulsify

Set the bowl over the simmering water and whisk continuously while cooking yolks for 1–2 minutes until they reach a custard-like consistency and register about 160°F if using a thermometer. Remove bowl from heat. Off heat, begin adding the cold butter cubes a few at a time, whisking vigorously to emulsify. If sauce becomes too thick, whisk in 1 tsp warm water to loosen. Continue until all butter is incorporated and sauce is smooth and glossy. Season with cayenne and remaining salt. Keep warm (place bowl in a warm spot or over very low heat) and whisk occasionally; do not overheat or it will split.

Fixing broken hollandaise (optional)

If sauce breaks, whisk one egg yolk in a clean bowl and slowly whisk in the broken sauce a little at a time to re-emulsify, then return to warm bowl.

Prepare water

Fill a wide shallow saucepan with about 2 quarts of water and bring to a gentle simmer. Add 2 tbsp white vinegar and 1/4 tsp salt. Create a gentle whirlpool with a spoon if you prefer single-egg poaching technique.

Poach

Crack one egg into a small ramekin or cup. Slip the egg gently into the simmering water near the edge or into the center of the whirlpool. Poach for 3–3.5 minutes for a runny yolk or 4 minutes for slightly firmer. Use a slotted spoon to lift the egg, gently drain on paper towel. Repeat with remaining eggs, maintaining a gentle simmer between batches. Keep poached eggs warm in a shallow bowl of warm water for up to a few minutes, or place gently on a warm plate.

Place two buttered toasted English muffin halves on each serving plate.

Set one warm crab cake on each muffin half (one crab cake per half for a single-serving portion).

Top each crab cake with a poached egg.

Spoon 2–3 tablespoons of warm hollandaise over each poached egg, allowing some to run onto the crab cake and muffin.

Garnish with a sprinkle of finely chopped chives, a light dusting of cayenne if desired, a squeeze of lemon, and optional microgreens or baby arugula alongside. Serve immediately.