Crab Benedict
A luxurious brunch dish featuring crispy crab cakes, perfectly poached eggs, and a silky, tangy Hollandaise sauce, all served on a toasted English muffin. It's a taste of the Pacific Northwest, perfect for a special occasion.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Make the Hollandaise Sauce
- b.In a blender, combine the 3 egg yolks, 2 tbsp of the lemon juice, 1 tsp of the dijon mustard, 1/4 tsp of the salt, and the cayenne pepper.
- c.Blend on high for 10-15 seconds until the mixture is pale and frothy.
- d.With the blender running on its lowest speed, very slowly drizzle in the hot melted butter in a thin, steady stream. The sauce will emulsify and thicken.
- e.Once all butter is incorporated, taste and adjust seasoning if needed. To keep warm, place the blender pitcher in a bowl of warm (not hot) water or transfer the sauce to a small bowl set over a pot of warm water. Do not let it get too hot or it will curdle.
- 2
Step 2
- a.Prepare and Cook the Crab Cakes
- b.In a large bowl, gently fold together the lump crab meat, mayonnaise, the remaining 3 tsp dijon mustard, Worcestershire sauce, 1 large egg, panko breadcrumbs, 2 tbsp of the chives, the remaining 1 tbsp lemon juice, the remaining 1/2 tsp salt, and black pepper. Be careful not to overmix or break up the crab chunks.
- c.Shape the mixture into 8 small patties (about 2.5 inches wide). Place them on a plate and chill in the refrigerator for at least 15 minutes to help them firm up.
- d.Heat the vegetable oil in a large non-stick skillet over medium-high heat until it shimmers.
- e.Carefully place the crab cakes in the skillet and cook for 3-4 minutes per side, until golden brown and crispy. Transfer to a wire rack or a plate lined with paper towels to drain.
- 3
Step 3
- a.Poach the Eggs
- b.While the crab cakes cook, fill a large pot or deep skillet with 4 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat (about 180°F / 82°C). Do not let it boil.
- c.Crack each of the 8 eggs into individual small ramekins or bowls.
- d.Create a gentle vortex in the water with a spoon. Carefully slide the eggs into the water, one or two at a time.
- e.Cook for 3-4 minutes for a runny yolk, or until the whites are set and the yolks are cooked to your liking.
- f.Using a slotted spoon, carefully remove the eggs and let any excess water drain off. You can briefly place them on a paper towel to absorb more water.
- 4
Step 4
- a.Assemble and Serve
- b.While the eggs are poaching, toast the 8 English muffin halves until golden brown and warm.
- c.Place a toasted muffin half on each of the four plates.
- d.Top each muffin with a warm crab cake, followed by a perfectly poached egg.
- e.Generously spoon the warm Hollandaise sauce over each egg.
- f.Garnish with a sprinkle of paprika and the remaining 1 tbsp of fresh chives.
- g.Serve immediately for the best experience.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use high-quality lump crab meat and avoid overmixing the crab cake mixture.
- 2Chilling the crab cakes before frying is crucial; it helps them hold their shape in the hot pan.
- 3Use the freshest eggs possible for poaching. Fresh eggs have tighter whites that hold together better in the water.
- 4To keep all components warm for serving, you can place the cooked crab cakes and toasted muffins on a baking sheet in a 200°F (95°C) oven.
- 5If your Hollandaise breaks (separates), whisk in a teaspoon of very hot water or a fresh egg yolk in a separate bowl and slowly drizzle the broken sauce in while whisking constantly.
Adapt it for your goals.
Protein Swap
Replace the crab cakes with lobster meat, smoked salmon, or seared scallops for a different seafood twist.
Vegetarian OptionVegetarian Option
Substitute the crab cake with a thick slice of pan-fried halloumi cheese, a large grilled portobello mushroom, or a spinach and artichoke cake.
Base VariationBase Variation
Serve on a toasted brioche bun, a slice of thick-cut sourdough, or a crispy potato rosti instead of an English muffin.
Sauce FlavoringSauce Flavoring
Add a pinch of smoked paprika, a dash of hot sauce, or finely chopped fresh dill or tarragon to the Hollandaise sauce for extra flavor.
Why this is on our healthy list.
High in Quality Protein
Both crab meat and eggs are excellent sources of complete protein, which is essential for muscle repair, immune function, and maintaining a feeling of fullness.
Rich in Vitamin B12
This dish is packed with Vitamin B12, a crucial nutrient for nerve function, DNA synthesis, and the formation of red blood cells.
Source of Omega-3 Fatty Acids
Crab meat provides beneficial Omega-3 fatty acids, which are known to support heart health and reduce inflammation in the body.
Frequently asked questions
One serving of Crab Benedict (which includes two pieces) contains approximately 790 calories. This can vary based on the specific ingredients used, such as the type of mayonnaise and the amount of butter.