Jul 14 2026
Restaurants›The Roof›Oscar Benedict Recipe

Oscar Benedict Recipe

Inspired by The Roof
Time40m
Serves4

asparagus, poached eggs, and hollandaise atop crab cakes

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Ingredients

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Crab Cakes

Hollandaise Sauce

Asparagus

Poached Eggs

Method

Crab Cakes

  1. 1

    Prepare the Crab Mixture

    In a mixing bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Panko breadcrumbs, egg, salt, and black pepper. Mix gently until combined.

  2. 2

    Form the Crab Cakes

    Shape the mixture into patties, about 2 inches in diameter. You should be able to make approximately 6 patties.

  3. 3

    Cook the Crab Cakes

    Heat olive oil in a skillet over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Hollandaise Sauce

  1. 4

    Prepare the Double Boiler

    In a small saucepan, bring water to a gentle simmer. Place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water.

  2. 5

    Whisk the Egg Yolks

    In the bowl, whisk together egg yolks and lemon juice until pale and frothy.

  3. 6

    Emulsify the Sauce

    Slowly drizzle in melted butter while continually whisking until the sauce thickens. If the sauce is too thick, whisk in a little warm water to reach desired consistency. Season with salt and cayenne pepper.

Asparagus

  1. 7

    Prepare the Asparagus

    Trim the tough ends off the asparagus and place them in a bowl. Drizzle with olive oil, salt, and black pepper, and toss to coat.

  2. 8

    Cook the Asparagus

    In the same skillet used for the crab cakes, add the asparagus and sauté for about 4-5 minutes until tender-crisp.

Poached Eggs

  1. 9

    Prepare the Poaching Water

    Fill a saucepan with water and add vinegar. Bring to a gentle simmer.

  2. 10

    Poach the Eggs

    Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

Assembly

  1. 11

    Plate the Dish

    On each plate, place a crab cake, top it with sautéed asparagus, followed by a poached egg. Drizzle with hollandaise sauce and serve immediately.

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