Crab Cake Benedict Recipe

Make crab cake mixture

In a medium bowl combine mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, beaten egg, parsley, salt and pepper. Gently fold in the lump crab meat and breadcrumbs, taking care not to break up large lumps. Mix until just combined.

Form patties

Divide mixture into four equal portions and gently form into 3-inch wide, 1-inch thick patties. Place on a plate, cover, and refrigerate for at least 20 minutes to help them hold shape.

Pan-sear crab cakes

Heat a large skillet over medium heat and add vegetable oil and 1 tablespoon butter. When hot, add crab cakes (work in batches if needed). Cook 3–4 minutes per side until golden brown and heated through, adding the remaining 1 tablespoon butter to the pan as you flip. Transfer to a warm oven (200°F/95°C) or a plate lined with paper towel and keep warm.

Par-cook the potatoes: place diced potatoes in a pot, cover with cold salted water, bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and pat dry.

Heat a large skillet over medium-high heat and add olive oil. Add diced onion and bell pepper and sauté 2–3 minutes until beginning to soften.

Add the par-cooked potatoes to the skillet in a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir/flip and continue cooking 6–8 minutes until potatoes are golden and tender. Season with smoked paprika, garlic powder, salt and pepper. Stir in chopped parsley and keep warm.

Split and toast English muffins until golden. Butter each half lightly and keep warm.

Bring a wide, shallow saucepan to a gentle simmer with 2 cups water and the tablespoon of vinegar. Reduce heat so the surface is barely moving; you should see small bubbles but not a rolling boil.

Crack each egg into an individual small bowl or ramekin. Using a spoon, stir the simmering water to create a gentle whirlpool, then gently slide one egg into the center. Poach 3–3.5 minutes for a runny yolk (or longer for a firmer yolk). Remove with a slotted spoon and drain briefly on paper towel. Repeat with remaining eggs.

Set up a double boiler: bring a small pot of water to a gentle simmer. In a heatproof bowl (metal or glass) whisk the egg yolks with the cold water and 1 tablespoon lemon juice until foamy.

Place the bowl over the simmering water (making sure the bowl bottom doesn't touch the water). Whisk constantly while slowly streaming in the hot melted butter in a thin, steady stream until the sauce thickens and emulsifies, about 3–5 minutes. If it becomes too thick, whisk in a teaspoon of warm water to adjust consistency.

Remove from heat, whisk in remaining 1 tablespoon lemon juice, salt and cayenne. Taste and adjust seasoning. Keep warm (not hot) until ready to serve.

Place two toasted English muffin halves on each plate. Top each half with a warm crab cake.

Place a poached egg on top of each crab cake.

Spoon 1–2 tablespoons of lemon hollandaise over each egg (or more to taste). Garnish with a sprinkle of chopped parsley and a light dusting of Old Bay if desired.

Serve with a generous portion of home fries on the side and lemon wedges for squeezing.