Easy Crab Cake Benedict Recipe

Ever wish you could enjoy those fancy restaurant brunches without changing out of your pajamas? Good news - you totally can with this amazing crab cake benedict recipe! It's like eggs benedict but with an awesome upgrade. Just imagine biting into a homemade crab cake topped with a perfectly runny egg and drizzled with buttery hollandaise sauce... heaven on a plate! Trust me, your friends and family will be super impressed when you serve this up at your next weekend brunch. And don't worry - I'll walk you through every step so you can nail it, even if you're not a master chef!

A restaurant-quality Crab Cake Benedict made at home! Juicy crab cakes topped with perfectly poached eggs and drizzled with rich, buttery hollandaise sauce—this brunch classic is easier than you think and sure to impress.

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Why You'll Love This Crab Cake Benedict Recipe

There's something magical about that first bite of a perfectly executed crab cake benedict-the way the fork breaks through the poached egg, releasing a river of golden yolk that mingles with buttery hollandaise and seeps into a crisp, seasoned crab cake. If you've ever wondered how to create an easy crab cake benedict at home that rivals what you'd find at Another Broken Egg or your favorite brunch spot, this recipe delivers in every way.

What makes this particular recipe special is its balance of elegance and accessibility. While many restaurant versions can leave you wondering about the crab cake benedict calories (which, yes, I'll address later!), this homemade version lets you control the ingredients while still delivering that indulgent experience. The combination of delicate crab meat, aromatic seasonings, and velvety sauces creates a symphony of flavors that transforms an ordinary morning into a celebration.

Even if you've never attempted poached eggs or hollandaise before, the step-by-step instructions make this seafood breakfast adventure completely approachable. And unlike some Gordon Ramsay Crab Cake Benedict that might intimidate home cooks, this version simplifies the process without sacrificing an ounce of flavor or presentation.

Jump to:

• Why You'll Love This Crab Cake Benedict Recipe
• Ingredients For Crab Cake Benedict
• How to Make Crab Cake Benedict
• Substitutions
• Variations
• Equipment For Crab Cake Benedict
• Storage
• What to Serve With Crab Cake Benedict
• Top Tip
• Grandmama's Magic Touch
• FAQ
• Crab Cake Benedict That Never Lets You Down!
• Related
• Pairing
• Crab Cake Benedict

Ingredients For Crab Cake Benedict

For the Crab Cakes:

• 1 pound lump crab meat, picked over for shells
• ¼ cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 2 tablespoons fresh parsley, chopped
• ¼ cup panko breadcrumbs, plus more for coating
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 tablespoons butter for frying

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• ½ cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

For Assembly:

• 4 English muffins, split and toasted
• 8 large eggs for poaching
• 1 tablespoon white vinegar (for poaching water)
• Fresh chives for garnish
• Paprika for dusting (optional)

See recipe card for quantities.

How to Make Crab Cake Benedict

Creating restaurant-quality crab cake benedict eggs benedict at home is easier than you might think! The process breaks down into three main components:

Preparing the Crab Cakes

1. Combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice in a large bowl.
2. Fold in the panko breadcrumbs gently to preserve the crab lumps. Season with salt and pepper to taste.
3. Chill the mixture for at least 30 minutes (or overnight for an easy crab cake benedict prep ahead).
4. Form the mixture into 8 equal-sized patties, about 3 inches in diameter and ½ inch thick.
5. Coat each patty lightly with additional panko breadcrumbs for that perfect crispy exterior.
6. Heat butter in a large skillet over medium heat until just beginning to foam.
7. Cook the crab cakes for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate and keep warm.

Creating Perfect Hollandaise Sauce

Unlike Gordon Ramsay's crab benedict which might use complex techniques, our approach keeps it simple yet perfect:

1. Whisk egg yolks and lemon juice vigorously in a heatproof bowl until light and frothy.
2. Place the bowl over a pot of barely simmering water (double-boiler method), making sure the bowl doesn't touch the water.
3. Drizzle in the melted butter very slowly while whisking constantly, creating a smooth emulsion.
4. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
5. Season with a pinch of cayenne pepper and salt to taste.
6. Remove from heat and keep warm. If the sauce thickens too much, whisk in a few drops of warm water.

Poaching Eggs Like a Pro

The perfect poached egg makes all the difference in a sublime homemade crab benedict:

1. Fill a wide, shallow pan with about 3 inches of water and add the vinegar.
2. Heat the water until it's barely simmering (tiny bubbles around the edges).
3. Crack each egg into a small ramekin or cup.
4. Create a gentle whirlpool in the water with a spoon and carefully slide an egg into the center.
5. Cook for 3-4 minutes for perfectly runny yolks that will cascade over your crab cake breakfast creation.
6. Remove with a slotted spoon and place on a paper towel to drain excess water.
7. Repeat with remaining eggs, cooking no more than 2-3 at a time for best results.

Assembling Your Crab Cake Eggs Benedict

This is where the magic happens in creating this elegant breakfast recipe:

1. Toast the English muffin halves until golden brown.
2. Place two halves on each plate, cut side up.
3. Position a warm crab cake on each muffin half.
4. Top each crab cake with a freshly poached egg.
5. Spoon the hollandaise sauce generously over each egg, allowing it to flow down the sides.
6. Garnish with a sprinkle of fresh chives and a light dusting of paprika if desired.
7. Serve immediately while everything is warm and the yolks are still runny.

Substitutions

• Make it Gluten-Free: Use gluten-free English muffins and replace panko with gluten-free breadcrumbs or crushed rice crackers for an equally delicious crab cake eggs benedict recipe.
• Lighter Version: For a lower-calorie crab cake benedict, bake the crab cakes instead of frying and use a yogurt-based hollandaise alternative.
• Crab Alternatives: While fresh lump crab meat delivers the most authentic flavor for this crab cake breakfast sandwich base, high-quality canned crab can work in a pinch.
• Seasoning Adjustments: Adjust the Old Bay seasoning to your preference-some restaurant-style crab cake eggs benedict recipes use a heavier hand with spices.
• Time-Saving Tip: Prepare the crab cake mixture the night before to make your morning assembly quicker and easier. This makes for an easier execution when serving this elegant breakfast recipe to guests.

Variations

While traditional crab cake eggs benedict is already a showstopper, experimenting with these creative variations can add excitement to your brunch repertoire and accommodate different dietary preferences or ingredient availability.

Regional Inspirations

Maryland-Style Crab Benedict

• Increase the Old Bay seasoning in your crab cakes
• Add a sprinkle of seafood seasoning to the hollandaise
• Use saltine crackers instead of panko for authentic Maryland flavor

West Coast Crab Benedict

• Add avocado slices between the English muffin and crab cake
• Incorporate Dungeness crab instead of blue crab
• Finish with microgreens and a sprinkle of everything bagel seasoning

New Orleans-Inspired Benedict

• Add a dash of Cajun seasoning to your crab cakes
• Make a spicy remoulade sauce to serve alongside the hollandaise
• Use a buttermilk biscuit instead of an English muffin

Equipment For Crab Cake Benedict

• Large mixing bowl - For combining crab cake ingredients without crushing the delicate crab meat
• Measuring cups and spoons - For precise ingredient amounts
• Heavy-bottomed skillet - Preferably non-stick or well-seasoned cast iron for frying crab cakes
• Fish spatula or wide turner - The flexibility helps flip delicate crab cakes without breaking them
• Paper towel-lined plate - For draining excess oil after frying
• Heatproof glass or metal bowl - Must fit over a saucepan for the double-boiler method
• Medium saucepan - For creating the double-boiler setup
• Whisk - A must-have for achieving that perfectly emulsified sauce
• Citrus juicer - For extracting fresh lemon juice
• Small container with pour spout - For slowly drizzling melted butter

Storage

Let's be honest-crab cake benedict is best enjoyed fresh when each component is at its peak texture and flavor. However, life happens, and sometimes you need to store leftovers or prepare components ahead of time.

Storing Leftover Components

Crab Cakes:

• Cooked crab cakes can be refrigerated in an airtight container for up to 2 days.
• Uncooked crab cake mixture will keep in the refrigerator for up to 24 hours before the crab quality begins to decline.
• For longer storage, freeze uncooked crab cakes individually on a baking sheet, then transfer to a freezer bag where they'll keep for up to 1 month.

Hollandaise Sauce:

• Unfortunately, hollandaise doesn't store well as it tends to separate and lose its texture.
• If you must save it, refrigerate in an airtight container for no more than 24 hours.

Poached Eggs:

• Store poached eggs in a bowl of cold water in the refrigerator for up to 24 hours.

Assembled Benedict:

• Once assembled with hollandaise, the dish should be eaten immediately and not stored.

What to Serve With Crab Cake Benedict

A perfectly executed crab cake eggs benedict is undoubtedly the star of any brunch table, but thoughtfully chosen accompaniments can elevate the entire dining experience. Consider balancing the richness of this seafood breakfast masterpiece with something bright and acidic like a simple mixed greens salad dressed with lemon vinaigrette or sliced heirloom tomatoes sprinkled with flaky sea salt. For a heartier spread, crispy breakfast potatoes with fresh herbs or elegant hash brown nests make perfect partners. Beverage pairings matter too-a classic mimosa or Bloody Mary with an Old Bay-seasoned rim beautifully complements the coastal flavors in your crab cake benedict.

While hollandaise is essential, offering an additional sauce like spicy remoulade or avocado crema creates a customizable experience for your guests. Round out your brunch spread with a fresh fruit platter and perhaps some freshly baked pastries for a sophisticated meal that celebrates this gourmet eggs benedict variation as the centerpiece it deserves to be.

Grandmama's Magic Touch

My grandmother lived on Maryland's Eastern Shore, where crab was less a delicacy and more a way of life. Her crab cake benedict was legendary among locals, and her secret? She insisted on hand-picking the crab meat herself, gently folding it with just enough binding to hold it together, never more. "Let the crab be the star," she'd say, sprinkling in Old Bay seasoning she kept in a tin older than I was.

Unlike Gordon Ramsay's crab benedict with its chef-y flourishes, Grandmama's version was simple but perfect. She'd add one unexpected ingredient-a splash of sherry-to her hollandaise, creating a subtle depth that made everyone ask, "What makes this taste so special?"

When I recreate her crab cake eggs benedict recipe now, that first bite instantly transports me to her sun-drenched breakfast nook overlooking the bay. Try this sherry trick in your hollandaise-I'd love to hear if it gives your breakfast that same magic touch that made Grandmama's so unforgettable.

FAQ

Crab Cake Benedict That Never Lets You Down!

There you have it-everything you need to create a restaurant-worthy crab cake benedict in your own kitchen. This seafood breakfast masterpiece balances delicate crab with rich hollandaise for a truly special morning treat. Don't be intimidated by the components; take it step by step, and you'll be amazed at what you can create!

Have you tried making crab cake eggs benedict at home? I'd love to see your creations and hear about any personal touches you added! Drop a comment below or tag us in your brunch photos online. And if you enjoyed this recipe, don't miss our other elegant breakfast ideas like Blackened Chicken Alfredo, Spinach Artichoke Quiche, or our simpler weekday Burger Bowl Recipe. Happy brunching!

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