Crab Cakes Eggs Benedict
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This crab cakes eggs benedict is a rich, decadent, and indulgent breakfast. Your guests will be so impressed with this culinary creation. The crab meat, garlic, lemon juice, and a hint of cayenne pepper are full of flavor. Everyone loves eggs Benedict, but the twist with the crab cake takes it over the top.
Crab Cakes Eggs Benedict is a smart way to mix two favorites into one breakfast. You get crispy crab cakes, a soft poached egg, and smooth hollandaise all in one bite. It feels like something you’d order at a restaurant, but it’s simple enough to make at home.
Here’s my No-Fail Hollandaise Sauce recipe.
Crab Cakes Eggs Benedict
This recipe includes protein from eggs and crab and healthy fats from the egg yolk. You can lower the fat by using a light sauce or cutting back on
Brief History of Crab Cakes Eggs Benedict
Crab cakes and Eggs Benedict both started on the East Coast. Traditional Eggs Benedict was first served in New York in the late 1800s, while crab cakes are known as a Maryland staple. Somewhere along the way, someone combined the two, swapping out the usual English muffin and ham for a crab cake. It stuck around because it works—rich, crispy, and flavorful. (source)
PMc says:
We like this recipe because it feels like a special treat, but doesn’t take as long as you’d think.
This recipe can easily be doubled or even tripled.
Pro tip: Prep the crab cakes ahead and refrigerate or freeze them. It saves time in the morning and makes the meal come together fast.
Crab Cakes Eggs Benedict Tips and Subs
Use fresh crab meat is best for flavor and texture. If you’re short on time or can’t find fresh crab, a good-quality canned crab will work too. Canned is more affordable just make sure to drain it well.
For poached eggs, crack each one into a small bowl before adding to the water—this helps control the drop and keeps the whites together.
If you’ve never made hollandaise, try my blender version. It’s faster and easier than the stovetop method. Melt the
To save time, prep the crab cakes the night before. Keep them chilled and cook them right before serving.
You can also make the hollandaise early and keep it warm in a thermos or over low heat.
Crab Cakes Eggs Benedict FAQ
Can I use frozen crab cakes?
Yes. Just make sure to thaw them fully and crisp them up in a pan.
How Do I Store The Leftovers? You can keep the crab cakes in the fridge for up to 3 days. You can freeze the crabcakes before or after they are cooked for up to 1 month.
Wrap-up
Crab Cakes Eggs Benedict is totally doable at home. Don’t be intimidated by all the steps. Simply break the tasks down and prep a few things ahead. It’s one of those meals that feels special, and it’s a lot more budget-friendly when made at home. It’s perfect for weekends, celebrations, or brunch with family.
Crab Cakes Eggs Benedict
Equipment
- Toaster
Ingredients
Crab Cakes
- 6 ounce lump crabmeat fresh or canned
- ⅛ cup red bell pepper finely chopped
- ⅛ cup mayonnaise
- 1 egg
- 1 tablespoon parsley chopped
- 1 teaspoon Dijon mustard
- 1 teaspoon dried chives
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon garlic powder
- ⅛ teaspoon coarse kosher salt
- ⅛ teaspoon black pepper
- ½ cup panko breadcrumbs
- 1 tablespoon avocado oil
Benedict Ingredients
- 2 regular English muffins halved and toasted
- 2 tablespoons butter
- 1 tablespoon distilled white vinegar
- 4 large eggs 4 minutes -whites are set, but the yolks are still runny
- 1 tablespoon parsley chopped
- ⅛ teaspoon black pepper
Instructions
- In a bowl add the crabmeat, bell pepper, mayonnaise, egg, parsley, Dijon mustard, dried chives, Old Bay Seasoning, garlic powder, coarse kosher salt, and black pepper. Mix until combined.
- To the bowl add the panko breadcrumbs. Mix until combined.
- Pack the crab mixture into 4 crab cakes.
- To a saute pan over medium-low heat add the avocado oil.
- Place the crab cakes into the saute pan.
- Cook for 4 minutes. Flip over and cook for an additional 4 minutes.
- Remove the crabcakes from the saute pan and set aside.
Eggs Benedict Directions
- Toast the halved English muffins.
- Butter each half of the English muffins. Set aside.
- Over medium-low heat add water and vinegar to a saute pan or pot. Bring to a low simmer.
- Crack each egg one at a time into a bowl. Make sure the yolk does not break. Place the edge of the bowl with the egg into the water and gently allow the egg to roll into the sauté pan.
- Cook for 4 minutes or until the whites are set and the yolks are runny. Throughout cooking use a spoon to scoop the water on top of the egg yolk. Remove each egg with a spatula or slotted spoon and place it on a clean kitchen cloth or paper towel.
- Assemble by placing a crab cake on top of the buttered English muffin. Place an egg on top of the crab cake. Pour the hollandaise sauce over the egg.
- Sprinkle parsley and cracked black pepper on top.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.