Crabcake Benedict Recipe

Prepare crab mixture

Gently pick through the lump crab meat to remove any shells. In a medium bowl, combine breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, beaten egg, scallions, parsley, Old Bay, salt, and black pepper. Fold in the crab meat gently until just combined, taking care not to break up large lumps.

Form cakes

Divide the mixture into four equal portions (about 3 oz each). Shape each portion into a compact patty about 3 inches wide and 1/2 inch thick. Chill the formed cakes in the refrigerator for 15–20 minutes to help them hold together.

Pan-fry crab cakes

Heat a large nonstick or stainless steel skillet over medium heat. Add 1 tablespoon vegetable oil and 2 tablespoons cold unsalted butter. When the butter foams and the pan is hot (but not smoking), add the crab cakes without overcrowding. Cook for 3–4 minutes per side until golden brown and heated through. Transfer to a warm oven (200°F / 95°C) or a plate tented with foil to keep warm.

Prepare a double boiler

Set a heatproof bowl over a saucepan of barely simmering water (bowl should not touch the water). Keep the water at a gentle simmer—too hot will scramble the yolks.

Whisk yolks and lemon

In the heatproof bowl, whisk the egg yolks and lemon juice briskly until slightly thickened and pale, about 1–2 minutes.

Emulsify with butter

Place the bowl over the simmering water and continue whisking constantly. Add the cold cubed butter a few pieces at a time, whisking until each addition is fully incorporated and the sauce thickens. Continue until all butter is incorporated and sauce is glossy. If sauce becomes too thick, whisk in up to 1 teaspoon warm water to adjust consistency.

Season and hold

Remove from heat and whisk in salt and a pinch of cayenne. Keep the hollandaise warm by setting the bowl over very low warm water or covering and placing in a thermos; do not reheat directly or the sauce may separate. Taste and adjust lemon or salt as needed.

Toast English muffins

While you bring the poaching water to a gentle simmer, split the English muffins and lightly butter the cut sides. Toast in a skillet over medium heat or under the broiler until golden. Keep warm.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and add 1 tablespoon white vinegar. Bring to a gentle simmer (small bubbles, not rolling). Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and gently slip the egg into the center. Poach for 3–3.5 minutes for a runny yolk or 4–4.5 minutes for a slightly firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat for remaining eggs. Keep eggs warm by placing briefly on a plate in a warm oven (not hot) or under a bowl.

Assemble Benedict

Place two toasted English muffin halves (per serving) on each plate. Top each half with a warm crab cake. Place a poached egg gently on each crab cake. Spoon 2–3 tablespoons of warm hollandaise over each egg and crab cake, allowing some to cascade down. Garnish with sliced chives and a light dusting of extra Old Bay or cayenne if desired. Serve immediately with lemon wedges on the side.