🍽️ FittestMe.aiFoodsNutrients

Crab Cake Benedict Recipe

American · Main course · 40 min total

A luxurious twist on the classic Eggs Benedict, featuring crispy crab cakes instead of ham, topped with poached eggs and creamy hollandaise sauce.

Ingredients

• 1 lb lump crab meat, picked over
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 2 tbsp unsalted butter
• 4 large eggs (for poaching)
• 1 tbsp white vinegar
• 4 English muffins, split and toasted
• 1 recipe hollandaise sauce (or 1 cup prepared)
• Fresh chives or parsley for garnish

Instructions

1. In a bowl, combine crab meat, panko, mayonnaise, beaten egg, mustard, Worcestershire sauce, and Old Bay. Form into 4 patties.
2. Melt butter in a large skillet over medium heat. Cook crab cakes until golden brown, about 3-4 minutes per side. Keep warm.
3. Bring a pot of water to a gentle simmer. Add vinegar. Poach eggs: crack each into a small bowl, then slide into water. Cook 3-4 minutes for runny yolks. Remove with slotted spoon.
4. Toast English muffins. Place one crab cake on each muffin half. Top with a poached egg.
5. Spoon hollandaise over each egg. Garnish with chives or parsley. Serve immediately.

Tips

• For best results, use fresh lump crab meat.
• Hollandaise can be made ahead and kept warm in a thermos.
• If poaching eggs in advance, transfer to ice water and reheat in warm water before serving.

More about Crab Cake Benedict →

AI estimate may be inaccurate · Terms