Crab Cake Benedict
Golden, crispy crab cakes made with tender lump crab meat, topped with perfectly poached eggs and a rich, velvety hollandaise sauce. This coastal brunch classic brings restaurant-quality elegance to your table and comes together in under an hour.
For 4 servings
- prep
Prepare the crab cake mixture.
1.Pick through the lump crab meat to remove any stray shells.2.In a large bowl, whisk the beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, and lemon juice.3.Fold in the crab meat, breadcrumbs, and parsley until just combined; do not overmix.4.Season with salt and black pepper.TIPFold gently — breaking the lumps of crab ruins the texture of the cake. - prep · ~15 min
Shape and chill the crab cakes.
1.Divide the mixture into 4 equal portions and shape into patties about 1-inch thick.2.Place extra panko on a plate and lightly coat each patty on both sides.3.Refrigerate the crab cakes for 15 minutes to firm up.TIPChilling is critical — it prevents the cakes from falling apart in the pan. - fry · ~8 min
Cook the crab cakes.
1.Heat oil in a large skillet over medium heat.2.Add the crab cakes and cook until deeply golden, about 4 minutes per side.3.Transfer to a paper towel-lined plate and keep warm.TIPResist the urge to flip early — a good crust takes time to develop. - prep
Start the hollandaise sauce.
1.Place egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl or top of a double boiler.2.Whisk vigorously until the mixture is pale and doubled in volume. - steam · ~5 min
Finish the hollandaise.
1.Set the bowl over a saucepan of barely simmering water, ensuring the bowl does not touch the water.2.Drizzle in the melted butter while whisking constantly until the sauce is thick and glossy.3.Remove from heat and keep warm, whisking occasionally.TIPIf the sauce gets too thick, whisk in a teaspoon of warm water. If it curdles, start with a fresh yolk and whisk the broken sauce in slowly. - boil · ~4 min
Poach the eggs.
1.Fill a medium saucepan with water and bring to a gentle simmer; add the white vinegar.2.Crack each egg into a small ramekin.3.Stir the water to create a gentle whirlpool and slide the egg into the center.4.Poach for 3-4 minutes for a runny yolk, then remove with a slotted spoon.TIPThe vinegar helps the egg white set quickly, and the whirlpool keeps the whites wrapped around the yolk. - assemble
Assemble the Crab Cake Benedict.
1.Place toasted English muffin halves on four plates.2.Top each with a warm crab cake.3.Gently place a poached egg on top of each crab cake.4.Spoon hollandaise sauce generously over the eggs.5.Garnish with chives and serve immediately.TIPWarm the plates slightly before building to help the hollandaise stay fluid.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the crab meat well and pat it dry to prevent soggy crab cakes.
- 2Chill the shaped patties for at least 15 minutes so they hold together during frying.
- 3Use a fish spatula for flipping the delicate crab cakes gently.
- 4For perfectly poached eggs, use the freshest eggs you can find for tight whites.
- 5Keep the hollandaise warm by placing the bowl over warm water, not direct heat.
- 6Serve immediately after assembling — the crab cake stays crisp, and the yolk stays runny.
Adapt it for your goals.
Gluten-Free
Substitute gluten-free panko or crushed rice crackers for the breadcrumbs to make the dish celiac-friendly while keeping the crispy texture.
Low CarbLow-Carb
Replace the English muffin with a bed of baby spinach or grilled portobello mushroom caps for a keto-friendly base.
Spicy CajunSpicy Cajun
Add 1/2 teaspoon of Cajun seasoning and a chopped Fresno chile to the crab cake mixture for a Louisiana-inspired kick.
Why this is on our healthy list.
High-Quality Protein
Lump crab meat is a lean source of protein that supports muscle repair and keeps you feeling full longer.
Rich in Omega-3s
Crab meat, egg yolks, and butter provide essential omega-3 fatty acids that support brain and heart health.
Good Source of Selenium
Crab is naturally rich in selenium, a mineral that acts as an antioxidant and supports thyroid function.
Contains Vitamin B12
The eggs and crab in this dish both contribute vitamin B12, which is vital for nerve function and energy production.
Frequently asked questions
Yes, but choose pasteurized lump crab meat and drain it very well. Avoid flaked crab, as it won't give the same tender texture.
