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Crab Cake Benedict
5 from 12 votes

Crab Cake Benedict

Crab Cake Benedict features pan-fried crab cakes seasoned with Old Bay and fresh herbs, placed on toasted English muffins and topped with poached eggs and homemade hollandaise sauce. The combination brings together the delicate sweetness of crab, the richness of the sauce, and the softness of poached eggs served on a warm, crunchy muffin base.

Prep Time
20 mins
Cook Time
25 mins
Refrigerate Crab Cakes
1 hr
Total Time
1 hr 45 mins
Servings: 4
Calories: 637 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

Crab Cakes:
  • 1 pound crab meat fresh lump
  • 1/2 cup bell pepper , chopped (any color)
  • 2 egg divided, large
  • 2 teaspoons Old Bay seasoning
  • 2 Tablespoons mayonnaise
  • 1 clove garlic , minced
  • 1 Tablespoon cilantro chopped, fresh
  • pinch salt freshly ground
  • pinch black pepper freshly ground
  • 1/4 cup cornstarch
  • 1 Tablespoon olive oil
  • panko bread crumbs
Hollandaise Sauce:
  • 4 Tablespoons butter
  • 4 egg yolk
  • 2 teaspoons lemon juice , or lime juice
  • 1 Tablespoon heavy whipping cream
  • salt to taste
  • black pepper to taste
Benedict:
  • 4 English muffins
  • 8 egg large
  • vinegar , just a splash

Instructions

Crab Cakes:
    Cup of Yum
  1. Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.
  2. Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about 1/3 cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
  3. Coat: Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs
  4. Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.
Hollandaise Sauce:
  1. Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
  2. Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them).
  3. Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed.
To Poach the Eggs*:
  1. Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling.
  2. Add a little splash of vinegar to the water. Crack one egg into a small measuring cup.  Lower the egg into the simmer water, gently easing it out of the cup.
  3. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
  4. *It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.
Assemble:
  1. Split English muffins in half (if using) and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired.

Notes

  • English muffins can be substituted with thick heirloom or fried green tomato slices, or a bed of fresh greens like arugula.
  • For a keto option, replace panko with crushed pork rinds and omit the English muffin.
  • Poach eggs carefully following recommended methods for optimal texture.
  • Make crab cakes up to one day ahead and store refrigerated, coated or uncoated.
  • Hollandaise sauce is best served fresh but can be made a day in advance and reheated gently with added cream or milk to thin.
  • Formed crab cakes freeze well for up to a month; thaw overnight before reheating or finishing in a pan.

Nutrition Information

Calories 637kcal (32%) Carbohydrates 38g (13%) Protein 42g (84%) Fat 34g (52%) Saturated Fat 14g (70%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 684mg (228%) Sodium 1530mg (64%) Potassium 540mg (11%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1865IU (37%) Vitamin C 33mg (37%) Calcium 187mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 637

% Daily Value*

Calories 637kcal 32%
Carbohydrates 38g 13%
Protein 42g 84%
Fat 34g 52%
Saturated Fat 14g 70%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 684mg 228%
Sodium 1530mg 64%
Potassium 540mg 11%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1865IU 37%
Vitamin C 33mg 37%
Calcium 187mg 19%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.