I'm so excited to share this crab cake benedict recipe with you today. The first time I made this for Sunday brunch, Emily practically licked her plate clean and asked for seconds! There's something magical about the combination of a perfectly crispy crab cake topped with a runny poached egg and silky hollandaise sauce that just makes breakfast feel extra special.
If you've ever ordered crab cake benedict at a fancy restaurant and thought it was too complicated to make at home, I'm here to tell you that's just not true! With some simple techniques and a little patience, you can create this impressive brunch dish right in your own kitchen. Trust me, your family and friends will think you've been taking secret culinary classes!
Why you will like this recipe
- It's actually easier than traditional eggs benedict – crab cakes hold up better than Canadian bacon!
- The crab cakes can be made ahead of time and quickly pan-fried before serving
- The hollandaise sauce comes together in just minutes with my foolproof method
- It's an impressive dish that looks and tastes restaurant-quality
- The combination of textures is absolutely divine – crispy crab cake, runny egg, and silky sauce
- It's perfect for special occasions like Mother's Day or birthday breakfasts
Ingredients for crab cake benedict
For the crab cakes:
- 12 ounces crab meat, cooked
- 4 tablespoons celery, finely diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon chives, finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
For the hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 8 tablespoons unsalted butter, melted
Assembly:
- 4 large eggs
- 2 English muffins, split and toasted
- 2 tablespoons chives, chopped (for garnish)
Instructions for crab cake benedict
- In a large bowl, gently mix together the crab meat, celery, cilantro, chives, mayonnaise, and panko breadcrumbs until just combined. Be careful not to overmix or break up the crab too much – those beautiful lumps are what we're after! (I learned this the hard way after completely pulverizing my first batch. Oops!)
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. If you have time, refrigerate the patties for about 30 minutes to help them set up. This isn't absolutely necessary, but it does help them hold together better when cooking.
- Heat the olive oil in a large non-stick skillet over medium heat. When the oil is shimmering (but not smoking), carefully add the crab cakes and cook for 4-5 minutes on each side until they're golden brown and heated through. Transfer to a paper towel-lined plate and keep warm.
- For the hollandaise sauce (don't be intimidated – you've got this!), whisk together the egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl.
- Create a double boiler by placing the bowl over a pot of barely simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk continuously until the mixture begins to thicken and approximately doubles in volume.
- Very slowly drizzle in the melted butter while whisking constantly. This is where a little patience pays off! If you add the butter too quickly, the sauce might break. Continue whisking until all the butter is incorporated and the sauce is thick and glossy. Remove from heat and set aside.
- For the poached eggs, bring a medium pot of water to a gentle simmer. Add a splash of vinegar (this helps the whites stay together). Crack each egg into a small ramekin or cup.
- Create a gentle whirlpool in the water with a spoon, then carefully slide an egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs.
- To assemble, place a toasted English muffin half on each plate, top with a crab cake, then a poached egg. Spoon the hollandaise sauce generously over the top and sprinkle with chopped chives.
- Serve immediately and prepare for the oohs and aahs from around the table!
Storage & reheating
- The crab cakes can be formed and refrigerated up to a day ahead. Just cover them tightly with plastic wrap.
- Leftover crab cakes will keep in the refrigerator for up to 2 days. Reheat them in a skillet over medium-low heat until warmed through.
- Hollandaise sauce is best made fresh, but if you have leftovers, store it in an airtight container in the refrigerator for up to 2 days.
- To reheat hollandaise, place it in a heatproof bowl over simmering water and whisk constantly until warm. You may need to add a little warm water to bring it back to the right consistency.
- I don't recommend storing assembled benedicts – the components are best prepared and put together just before serving.
Variations and tips for crab cake benedict
Make it your own
- Want to add some heat? Mix a dash of hot sauce into your crab cake mixture or hollandaise.
- For an extra layer of flavor, add a slice of avocado between the English muffin and crab cake.
- Not a fan of cilantro? Substitute with flat-leaf parsley for a different but equally delicious herb flavor.
- Try making mini versions using small rounds cut from the English muffins for an elegant appetizer.
My personal tips
- When checking your crab meat for shell fragments, spread it out on a light-colored plate – it makes the shells much easier to spot!
- Have you ever struggled with getting poached eggs right? I find that the fresher the eggs, the better they hold together in the water.
- If hollandaise makes you nervous, try making it in a blender! It's nearly foolproof that way and I use this method when I'm in a rush.
- Make sure your crab cake mixture isn't too wet or too dry – it should just hold together when pressed into a patty.
Time-saving options
- You can use quality store-bought hollandaise sauce in a pinch, but honestly, homemade tastes so much better.
- If you're really short on time, you can bake all the eggs at once in a muffin tin with a little water in each cup at 350°F for about 13 minutes.
Frequently asked questions
The secret to perfectly cohesive crab cakes is the right binding ingredients. In this recipe, the combination of mayonnaise and panko breadcrumbs creates the ideal texture. The mayo adds moisture while the breadcrumbs absorb excess liquid. For best results, refrigerate your formed crab cake patties for 30 minutes before cooking to allow the binding ingredients to set properly. This quick chilling time helps them maintain their shape during cooking.
While hollandaise is best made fresh just before serving, you can prepare it up to 1 hour ahead and keep it warm. Store it in a thermos or place the bowl over warm (not hot) water and cover with plastic wrap. If the sauce thickens too much, gently reheat it over a double boiler while whisking in a few drops of warm water until you reach the desired consistency. Never microwave hollandaise as it will separate.
For the most flavorful crab cakes, lump crab meat or jumbo lump crab meat is ideal. These larger pieces of crab provide the best texture and taste. While jumbo lump is more expensive, it offers impressive chunks of crab meat that make for a stunning presentation. If budget is a concern, a mix of lump and backfin crab meat works beautifully too. Always check your crab meat for any shell fragments before mixing with other ingredients.
Yes! While pan-frying gives the crab cakes a delicious golden crust, baking is a great alternative for a lighter version. To bake, place the formed crab cakes on a parchment-lined baking sheet, lightly brush with olive oil, and bake at 375°F (190°C) for about 15 minutes, or until they reach an internal temperature of 165°F (74°C). They won't be quite as crispy as pan-fried cakes but will still be delicious and have less added fat.
Recipes you may like
- Easy Buttermilk Pancake Mix Recipe – Another fantastic breakfast option when you want something homemade but simple!
- Homemade Waffle Cookies with Maple Glaze – These make a perfect sweet ending to a brunch featuring the crab cake benedict!
Conclusion
This crab cake benedict recipe might seem fancy, but I promise it's totally doable for home cooks of any level! The combination of crispy, flavorful crab cakes with perfectly poached eggs and silky hollandaise sauce creates a brunch experience that's truly special.
What I love most about this recipe is how it takes a classic dish and elevates it with the addition of those tender, flavorful crab cakes. It's definitely become our go-to special occasion breakfast, and Emily now requests it for her birthday breakfast every year!
Don't forget to save this recipe to Pinterest for your next special breakfast or brunch! And if you make it, I'd love to hear how it turned out in the comments below.
Happy cooking!
Crab Cake Benedict
Equipment
- Non-stick skillet
- Heatproof bowl
- Double boiler (or pot with bowl)
- Whisk
- Slotted spoon
Ingredients
For the crab cakes
- 12 ounces crab meat cooked, preferably lump or jumbo lump
- 4 tablespoons celery finely diced
- 2 tablespoons cilantro chopped
- 1 tablespoon chives finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil for frying
For the hollandaise sauce
- 3 large egg yolks
- 1 tablespoon lemon juice fresh
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 8 tablespoons unsalted butter melted
For assembly
- 4 large eggs
- 2 English muffins split and toasted
- 2 tablespoons chives chopped, for garnish
Instructions
- In a large bowl, gently mix together the crab meat, celery, cilantro, chives, mayonnaise, and panko breadcrumbs until just combined. Be careful not to overmix or break up the crab too much.
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. If you have time, refrigerate the patties for about 30 minutes to help them set up.
- Heat the olive oil in a large non-stick skillet over medium heat. When the oil is shimmering, carefully add the crab cakes and cook for 4-5 minutes on each side until they're golden brown and heated through. Transfer to a paper towel-lined plate and keep warm.
- For the hollandaise sauce, whisk together the egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl.
- Create a double boiler by placing the bowl over a pot of barely simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk continuously until the mixture begins to thicken and approximately doubles in volume.
- Very slowly drizzle in the melted butter while whisking constantly. Continue whisking until all the butter is incorporated and the sauce is thick and glossy. Remove from heat and set aside.
- For the poached eggs, bring a medium pot of water to a gentle simmer. Add a splash of vinegar (this helps the whites stay together). Crack each egg into a small ramekin or cup.
- Create a gentle whirlpool in the water with a spoon, then carefully slide an egg into the center. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs.
- To assemble, place a toasted English muffin half on each plate, top with a crab cake, then a poached egg. Spoon the hollandaise sauce generously over the top and sprinkle with chopped chives.
- Serve immediately.
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