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Crab Cake Eggs Benedict with poached eggs and hollandaise sauce.

Crab Cake Eggs Benedict

A luxurious twist on classic Eggs Benedict, featuring crispy crab cakes, poached eggs, and rich hollandaise sauce. Perfect for a gourmet brunch experience.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Course Brunch
Cuisine American
Servings 2 plates
Calories 520 kcal

Equipment

  • Non-stick skillet
  • Mixing bowls
  • Whisk
  • Double boiler
  • Slotted spoon

Ingredients
  

Crab Cakes

  • 1 lb lump crab meat Fresh or high-quality canned
  • 1/2 cup panko breadcrumbs Light texture for binding
  • 1/4 cup mayonnaise Adds moisture and creaminess
  • 1 egg Acts as a binder
  • 1 tsp Dijon mustard Provides a slight tang
  • 1 tsp Old Bay seasoning Classic seafood seasoning
  • 1 tsp Worcestershire sauce Deepens the flavor
  • 2 tbsp fresh parsley Chopped for brightness
  • olive oil or butter For frying

Hollandaise Sauce

  • 3 egg yolks The base of the sauce
  • 1/2 cup unsalted butter Slowly melted for smooth texture
  • 1 tbsp lemon juice Balances the richness
  • 1/4 tsp cayenne pepper Adds a hint of spice
  • salt To taste

Poached Eggs & Base

  • 4 eggs The fresher, the better!
  • 1 tbsp white vinegar Helps eggs hold shape
  • 2 English muffins Split and toasted
  • chives or parsley For garnish

Instructions
 

  • In a bowl, gently mix crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and an egg.
  • Form the mixture into small patties, about 3 inches wide and ½ inch thick.
  • Place them on a baking sheet and refrigerate for 30 minutes to help them hold shape.
  • Heat a non-stick skillet over medium heat with butter or oil. Cook each crab cake for 3-4 minutes per side until golden brown.
  • In a heatproof bowl over a double boiler, whisk together egg yolks and lemon juice.
  • Slowly drizzle in melted butter while whisking continuously until the sauce thickens. Add cayenne pepper and salt to taste.
  • Fill a deep saucepan with water and bring to a gentle simmer. Add vinegar.
  • Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide the egg into the center.
  • Let the egg cook for 3-4 minutes. Remove with a slotted spoon and place on a paper towel.
  • Lightly toast English muffins until golden brown. Place a crab cake on each muffin half.
  • Top with a poached egg, then drizzle hollandaise sauce generously over the top.
  • Garnish with fresh parsley or chives and serve immediately.

Notes

For the best flavor, use fresh lump crab meat. If your hollandaise sauce gets too thick, whisk in a teaspoon of warm water to adjust the consistency.
Keyword Eggs Benedict, Seafood