Crab & Lobster Benedict Recipe

Prepare and Cook Potatoes

Preheat oven to 375°F (190°C). Scrub potatoes and place whole in a pot of salted water; simmer until fork-tender, about 12–15 minutes depending on size. Drain and let cool slightly. Slice each potato into 1/3-inch rounds and set aside.

Make crème filling: warm the heavy cream and butter in a small saucepan until steaming but not boiling. Whisk egg yolks in a bowl; temper by whisking in 2–3 tablespoons of the warm cream, then whisk tempered yolks back into the remaining cream. Stir in salt and pepper.

Layer and bake: arrange potato rounds in a shallow ovenproof dish in stacks 3–4 rounds high (enough for four stacks). Spoon a little of the cream mixture over each stack so it soaks in between layers. Bake 15–18 minutes until custardy and edges slightly golden. Remove and cool 5 minutes. Just before serving, sprinkle 1/2 teaspoon granulated sugar evenly over each stack and torch or broil briefly to caramelize a thin brûlée top—the sugar should form a crisp, golden surface.

Whisk all aioli ingredients together until smooth. Adjust seasoning to taste. Refrigerate until plating.

Make lobster cake mixture: in a bowl combine chopped lobster meat, panko, mayonnaise, Dijon, minced scallion, lemon zest, Old Bay, and the egg. Mix gently to combine—do not overwork to keep lumps of lobster intact. If mixture seems loose, add up to 1 additional tablespoon panko.

Form and dredge: divide mixture into two rounds (one larger for plating preference or make one single cake — recipe yields one golden lobster cake). Shape into a compact patty about 3.5 inches across and 3/4-inch thick. Lightly dredge both sides in flour, tapping off excess.

Cook: heat 1–2 tablespoons vegetable oil in a nonstick skillet over medium heat. Fry lobster cake 3–4 minutes per side until golden brown and heated through. Transfer to a paper towel–lined plate and keep warm in a low oven (200°F/95°C) while finishing other components.

Make crab cake mixture: in a bowl combine lump crab meat, panko, mayonnaise, chopped celery, parsley, Worcestershire, Old Bay, and egg. Gently fold to combine, preserving crab lumps. Add a little more panko if mixture is very loose.

Form and dredge: divide into two rounds (recipe yields one crab cake for plating; adjust to make one cake). Shape into a compact patty roughly the same size as the lobster cake. Dredge lightly in flour, shaking off excess.

Cook: melt 1–2 tablespoons butter in a skillet over medium heat. Fry crab cake 3–4 minutes per side until golden and cooked through. Keep warm in the oven with lobster cake.

Prepare poaching water: bring 8 cups water and 1 tablespoon white vinegar to a bare simmer in a wide saucepan. Reduce heat to maintain gentle simmer (small bubbles).

Poach eggs: crack each egg into a small bowl. Stir water briefly to create a gentle whirlpool and slip one egg in at a time (do not crowd). Poach eggs 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, blot briefly on paper towel, and keep in warm water or serve immediately. Repeat for remaining eggs.

Cook diced bacon until crisp in a skillet, drain on paper towels. Keep warm. Shred Jack cheese and have ready for plating.

For each serving (makes 2 servings): place one crème brûlée potato stack in the center of the plate. Arrange one lobster cake and one crab cake side-by-side slightly overlapping the potato stack so the stack is visually central.

Top each cake with a poached egg (two eggs per plate total). Sprinkle the diced crisp bacon evenly over the eggs and cakes, then scatter shredded Jack cheese so it gently melts from residual heat.

Spoon 1–2 tablespoons AZ Aioli over the eggs and cakes, and drizzle a little around the plate for presentation. Finish with a generous sprinkle of minced spring green onions and a lemon wedge on the side.

Serve immediately while cakes are warm and eggs are runny. Provide extra aioli at the table if desired.