Go Back
–+ servings
crab cake eggs benedict

Crab Cake Eggs Benedict

Indulge in a luxurious brunch with our crab cake eggs benedict recipe. Perfect for special occasions or a fancy breakfast at home.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 15 minutes
Resting Time: 15 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 650kcal
Cost: $20

Equipment

  • Nonstick skillet
  • Blender or whisk
  • Pot for poaching eggs
  • Toaster
  • Tongs or spatula

Ingredients

  • 8 oz lump crab meat
  • 1/4 cup breadcrumbs
  • 1 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning
  • 2 eggs for poaching
  • 4 halves English muffin
  • 1/2 cup melted butter
  • 1 tbsp lemon juice
  • to taste Salt and pepper
  • for garnish Fresh parsley

Instructions

  • Mix crab meat, breadcrumbs, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning in a bowl.
  • Shape the mixture into four small patties and chill in the fridge for 15 minutes.
  • Heat a nonstick skillet over medium heat and add a pat of butter.
  • Cook the crab cakes in the pan until golden brown, about 3-4 minutes per side.
  • Fill a pot with water, add vinegar, and bring it to a simmer.
  • Crack each egg into a small ramekin and slide it gently into the simmering water; cook for about 3 minutes.
  • In a blender, combine egg yolks, lemon juice, and a pinch of salt, then slowly add melted butter while blending until thickened.
  • Toast the English muffin halves, place a crab cake on each, top with a poached egg, and drizzle generously with hollandaise sauce.
  • Garnish with fresh parsley and serve.

Notes

Chill crab cakes before cooking to help them hold their shape.
For a spicier hollandaise, add a pinch of cayenne pepper.
Leftover crab cakes can be stored in the fridge for up to two days; reheat at 350°F for 5-7 minutes.
Poached eggs are best enjoyed fresh, but hollandaise can be refrigerated for a day—reheat gently.
Make sure crab meat is free of shells before mixing, and consider sautéing onions and peppers for added flavor.

Nutrition

Calories: 650kcal | Carbohydrates: 20g | Protein: 30g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 300mg | Sodium: 800mg | Potassium: 550mg | Fiber: 2g | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
Tried this recipe?Let us know how it was!