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A luxurious twist on the classic brunch favorite! Flaky, golden crab cakes replace the traditional Canadian bacon, topped with a perfectly poached egg and draped in a rich, tangy hollandaise sauce. An unforgettable meal for a special weekend morning.
For 4 servings
Prepare the Crab Cakes
Make the Hollandaise Sauce
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A luxurious twist on the classic brunch favorite! Flaky, golden crab cakes replace the traditional Canadian bacon, topped with a perfectly poached egg and draped in a rich, tangy hollandaise sauce. An unforgettable meal for a special weekend morning.
This new_england recipe takes 45 minutes to prepare and yields 4 servings. At 516.64 calories per serving with 35.77g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Crab Cakes and Poach the Eggs
Assemble and Serve
Add 1/2 teaspoon of sriracha or a dash of your favorite hot sauce to the hollandaise for a spicy kick.
Incorporate fresh dill or tarragon into the crab cake mixture or the hollandaise sauce for a fresh, aromatic flavor.
Substitute the English muffin with a toasted brioche slice, a crispy potato rosti, or a bed of sautéed spinach.
Top the finished dish with a sprinkle of smoked paprika, capers, or a few pieces of fresh avocado.
With primary ingredients of crab meat and eggs, this dish is packed with high-quality protein, which is essential for muscle repair, immune function, and feeling full and satisfied.
Crab is a good source of omega-3 fatty acids, beneficial fats that support heart health, reduce inflammation, and contribute to healthy brain function.
This dish offers a range of important nutrients, including Vitamin B12 from the crab and eggs for nerve function, and selenium, a powerful antioxidant that helps protect cells from damage.
A single serving of Crab Cake Benedict contains approximately 450-550 calories, depending on the specific ingredients used, particularly the amount of butter and mayonnaise. It is a rich and satisfying meal.
While delicious, this dish is quite indulgent. It's high in protein from the crab and eggs, but also high in fat and cholesterol from the butter and egg yolks in the hollandaise. It's best enjoyed as a special occasion treat rather than a regular meal.
Hollandaise is best served immediately. However, you can make it up to an hour in advance and keep it warm in a thermos or over a bowl of warm (not hot) water, whisking occasionally. Reheating is tricky and can cause it to break.
Lump crab meat is the best choice for its large, firm pieces and sweet flavor, which provide an excellent texture. Claw meat is a more budget-friendly alternative, but the texture will be finer. Avoid using imitation crab meat.
To fix a broken (separated) hollandaise, place a teaspoon of hot water or lemon juice in a clean bowl. Then, very slowly, add the broken sauce a few drops at a time while whisking vigorously until it emulsifies and becomes smooth again.
Yes, for a lighter version, you can bake the crab cakes. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through, until golden brown and cooked through.