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Eggs Benedict with Crab Cake Recipe

American · Main course · 45 min total

A luxurious twist on the classic brunch dish, featuring crispy crab cakes, perfectly poached eggs, and creamy hollandaise sauce on toasted English muffins.

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 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp Old Bay seasoning
• 2 tbsp unsalted butter
• 4 English muffins, split and toasted
• 8 large eggs
• 1 tbsp white vinegar
• For the hollandaise:
• 3 large egg yolks
• 1 tbsp fresh lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

Instructions

1. Make crab cakes: In a bowl, combine crab meat, panko, mayonnaise, beaten egg, Dijon, lemon juice, Worcestershire, and Old Bay. Form into 4 patties. Refrigerate 15 minutes.
2. Cook crab cakes: In a large skillet, melt 2 tbsp butter over medium heat. Cook crab cakes 3-4 minutes per side until golden and heated through. Keep warm.
3. Make hollandaise: In a blender, blend egg yolks and lemon juice. With blender running, slowly drizzle in melted butter until thick and creamy. Season with cayenne and salt. Keep warm.
4. Poach eggs: Bring a large pot of water to a gentle simmer. Add vinegar. Create a whirlpool, crack an egg into the center. Poach 3-4 minutes for runny yolks. Repeat with remaining eggs.
5. Assemble: Place toasted English muffin halves on plates. Top each with a crab cake, then a poached egg. Spoon hollandaise over the top. Serve immediately.

Tips

• For perfectly poached eggs, use the freshest eggs possible.
• Hollandaise can be made ahead and kept warm in a thermos for up to 30 minutes.
• Garnish with chopped chives or paprika for color.

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