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–+ servings
Crab Cake Benedict

Heavenly Crab Cake Benedict for Your Perfect Brunch Delight

Experience indulgent Crab Cake Benedict, a seafood twist on the classic brunch dish, perfect for gatherings and customize with your favorite ingredients.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Fresh Lump Crab Meat Use high-quality crab meat for the best flavor and texture.
  • 1 cup Breadcrumbs Panko breadcrumbs are recommended for extra crunch.
  • 1 large Eggs Fresh eggs work best for both the crab cakes and perfect poached eggs.
  • 1/4 cup Mayonnaise Adds creaminess and binds the mixture; Greek yogurt is a lighter option.
  • 1 tbsp Old Bay Seasoning A classic Maryland spice that enhances seafood flavors.
For the Hollandaise Sauce
  • 2 large Egg Yolks The base of the sauce; use fresh for a richer flavor.
  • 1 tbsp Lemon Juice Brightens up the hollandaise; fresh juice is recommended.
  • 1/2 cup Unsalted Butter Ensures a creamy, velvety texture.
  • 1 pinch Salt Enhances overall flavor.
  • 1 tbsp White Vinegar Just a splash helps set the egg whites perfectly.
For Assembling
  • 2 tbsp Chives or Paprika Use for garnish and an elegant touch.
  • 1 medium Avocado Slices Optional addition for creaminess and healthy fats.

Equipment

  • Skillet
  • heatproof bowl
  • Slotted spoon
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. In a large bowl, combine crab meat, breadcrumbs, mayonnaise, Old Bay seasoning, and one egg. Mix gently, keeping crab lumps intact. Chill for 30 minutes.
  2. Heat olive oil in a skillet over medium heat. Form crab mixture into patties and fry for 4 minutes on each side until golden brown.
  3. Poach eggs in simmering water with vinegar for 3-4 minutes until the whites set but yolks remain runny. Remove with a slotted spoon.
  4. Whisk egg yolks, lemon juice, and salt in a heatproof bowl over simmering water until thickened. Gradually add melted butter whisking until creamy.
  5. To assemble, place a crab cake on each plate, top with a poached egg, drizzle with hollandaise, and garnish with chives or paprika.
  6. Serve immediately and enjoy the contrast of crispy cakes, runny yolks, and rich hollandaise.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 28gProtein: 20gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Use the freshest ingredients for the best flavors. Chill crab cake mixture before forming patties to help them hold shape while cooking.

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