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Perfect Crab Cake Benedict Recipe Easy Homemade with Velvety Hollandaise Sauce

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A comforting yet elegant brunch dish featuring crispy crab cakes topped with poached eggs and a smooth, buttery hollandaise sauce. Perfect for weekend mornings or special occasions.

Ingredients

Scale
  • 1 lb lump crab meat, picked clean of shells (fresh or canned, fresh preferred)
  • 1/2 cup panko breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter (for frying)
  • 3 large egg yolks (room temperature)
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper or hot sauce (optional)
  • Salt to taste
  • 4 English muffins, split and toasted
  • 4 large eggs (for poaching)
  • White vinegar (about 1 tbsp per liter of water for poaching eggs)
  • Fresh chives or parsley, chopped (for garnish)

Instructions

  1. Prepare the Crab Cakes: In a medium bowl, gently mix lump crab meat with panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, parsley, Old Bay seasoning, salt, and pepper. Avoid overmixing to keep crab lumps intact. Takes about 5 minutes.
  2. Shape the Crab Cakes: Divide mixture into 4 equal portions and shape each into a patty about 3 inches in diameter and 1 inch thick. Chill in refrigerator for 15 minutes to firm up.
  3. Make the Hollandaise Sauce: Fill a saucepan with 1-2 inches of water and bring to a gentle simmer. In a heatproof bowl, whisk egg yolks and lemon juice until thickened and doubled in volume (~3 minutes). Place bowl over simmering water (bowl should not touch water). Slowly drizzle in warm melted butter while whisking continuously until sauce is thick and creamy (5-7 minutes). Season with cayenne and salt. Keep warm off direct heat.
  4. Poach the Eggs: Bring a large pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in water and slide one egg into center. Poach for about 3 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towel. Repeat for all eggs.
  5. Cook the Crab Cakes: Heat butter in a non-stick skillet over medium heat. Cook crab cakes 3-4 minutes per side until golden brown and heated through. Avoid flipping too often.
  6. Toast the English Muffins: Toast muffin halves until golden and crisp while crab cakes cook.
  7. Assemble the Benedict: Place toasted muffin half on plate, top with crab cake, then poached egg, and spoon warm hollandaise sauce over top. Garnish with chopped chives or parsley. Serve immediately.

Notes

Use fresh lump crab meat for best flavor and texture. Be gentle when mixing crab cakes to keep lumps intact. Keep whisk moving constantly when making hollandaise to prevent breaking. If hollandaise thickens too much, whisk in a teaspoon of warm water to loosen. Poach eggs fresh for best results and add vinegar to water to help whites coagulate. Reheat crab cakes gently to maintain crispness. Hollandaise sauce is best fresh but can be kept warm for a short time.

Nutrition

Keywords: crab cake benedict, hollandaise sauce, brunch recipe, seafood, easy crab cakes, poached eggs, homemade hollandaise

Find it online: https://blairrecipes.com/perfect-crab-cake-benedict-recipe-easy-homemade-with-velvety-hollandaise-sauce/