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crab cake eggs benedict wp recipe
Chef Ava

Crab Cake Eggs Benedict Recipe

This luxurious twist on the classic Eggs Benedict features delicious crab cakes instead of the traditional English muffin. Perfect for brunch or a special breakfast!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Poached Eggs
Cuisine: Poached Eggs
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crab Cakes:
  • 1/2 lb 225 g lump crab meat, picked over for shells
  • 1/4 cup breadcrumbs
  • 1 egg beaten
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon olive oil or butter for frying
For the Hollandaise Sauce:
  • 3 large egg yolks
  • 1/2 cup unsalted butter melted and warm
  • 1 tablespoon lemon juice
  • A pinch of cayenne pepper
  • Salt to taste
For the Assembly:
  • 4 English muffin halves toasted
  • 4 poached eggs
  • Fresh chives or parsley for garnish

Method
 

Prepare the Crab Cakes:
  1. In a bowl, mix the crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and parsley until just combined.
  2. Form the mixture into 4 patties and refrigerate for 15-20 minutes to firm up.
  3. Heat olive oil or butter in a skillet over medium heat. Fry the crab cakes for 3-4 minutes per side until golden brown. Keep warm.
Make the Hollandaise Sauce:
  1. In a heatproof bowl, whisk the egg yolks and lemon juice until pale and slightly thickened.
  2. Place the bowl over a pot of simmering water (do not let the bowl touch the water). Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
  3. Season with salt and cayenne pepper. Keep warm, stirring occasionally.
Poach the Eggs:
  1. Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for 3-4 minutes, until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on a paper towel.
Assemble the Eggs Benedict:
  1. Place a crab cake on each toasted English muffin half. Top with a poached egg. Spoon warm hollandaise sauce generously over the top.
Garnish and Serve:
  1. Sprinkle with chopped chives or parsley and serve immediately. Enjoy this decadent brunch classic!

Notes

  • Nutritional values are approximate and may vary depending on specific brands and measurements used.
  • Lower the sodium content by using low-sodium Worcestershire sauce and breadcrumbs.
  • To reduce saturated fat, use less butter in the hollandaise or substitute with a lighter sauce option.