Looking to level-up your weekend brunch game? This Crab Cake Benedict was born after I splurged on fresh crab at the farmers market and couldn't decide between making crab cakes or eggs Benedict. Why not both? The first time I served this to my in-laws, my father-in-law actually stood up and slow-clapped. Crispy, seasoned crab cakes topped with runny poached eggs and rich hollandaise - it's the brunch recipe that'll have everyone asking when you're hosting again!
Why You'll Love This Crab Cake Benedict
This Crab Cake Benedict has become my signature dish whenever we have overnight guests! There's something magical about the combination of a crispy, savory crab cake with the velvety richness of hollandaise and that perfect moment when you cut into the poached egg and the yolk creates an instant sauce. I love that it looks incredibly impressive but can be broken down into simple steps (I'll even show you my foolproof poached egg technique that never fails).
The Old Bay seasoning in the crab cakes adds that authentic Maryland flavor that pairs perfectly with the lemony hollandaise. Even my seafood-skeptical nephew cleaned his plate! This brunch recipe strikes that perfect balance of fancy and comforting that makes any morning feel like a celebration.
Jump to:
What You'll Need
These ingredients might look fancy, but most are actually pantry staples!
Main Ingredients
- Fresh lump crab meat: The hero of our dish - get the best quality you can find
- Bell pepper: Adds a touch of sweetness and color to the crab cakes
- Eggs: You'll need them for both the crab cakes and to poach
- Old Bay Seasoning: The quintessential seafood seasoning that makes these taste authentic
- Mayonnaise: Acts as the perfect binder for our crab cakes
- Garlic: Just a touch for depth of flavor
- Fresh cilantro: Brightens everything up with its herby freshness
- Salt: Enhances all the other flavors
- Black pepper: For that subtle kick
- Cornstarch: Helps bind the crab cakes without making them heavy
- Olive oil: For cooking those perfect golden crab cakes
- Panko bread crumbs: Creates that irresistible crispy exterior
Optional Extras
For a little extra pizzazz, try adding some minced shallots to your crab cake mixture or a sprinkle of smoked paprika on top of your finished Crab Cake Benedict. Some folks like to add a dash of hot sauce to their hollandaise for a spicy kick, or fresh chives as a gorgeous green garnish.
Check the recipe card for exact amounts and full instructions.
How to Make Crab Cake Benedict
Don't let this fancy brunch intimidate you! I break it down into chunks so anyone can nail it.
Make Crab Cakes Mixture
Grab a big bowl and gently mix your crab meat, diced bell pepper, a beaten egg, Old Bay (don't skimp here!), mayo, garlic and cilantro. The trick is being super gentle - I use my fingers instead of a spoon to keep those beautiful crab chunks intact. Season with salt and pepper, then sprinkle in just enough cornstarch to help it hold together.
Can I use canned crab for crab cake benedict? Fresh is best, but canned works in a pinch! Just drain it super well and pick through for shell bits. I've totally used canned when fresh wasn't in the budget - still delicious!
Form Into Discs
Wet your hands a little (prevents sticking) and shape the mixture into four patties. Don't pack them too tight or you'll end up with crab hockey pucks! Pop them in the fridge for at least 30 minutes - this step is non-negotiable if you want them to stay together when cooking.
Coat Crab Cake
Spread panko on a plate and lightly coat each cake. I just do a thin layer for that perfect crunch - nothing heavy.
Cook Crab Cakes
Get your skillet hot with some olive oil and cook those babies until they're golden on both sides - about 3-4 minutes per side. They should sizzle when they hit the pan!
Combine Hollandaise Sauce Ingredients
Whisk your egg yolks with a splash of water until frothy. Add some lemon juice and a pinch of salt.
Temper the Eggs
This is where people freak out, but it's easy! Put your bowl over a pot with a little simmering water (double-boiler style) and keep whisking until it thickens a bit.
Finish Hollandaise Sauce
Now for the magic - drizzle in your melted butter S-L-O-W-L-Y while whisking like your life depends on it. Suddenly you've got this luxurious sauce!
Prepare Water
Fill a pan with water, add a splash of vinegar (my grandma's secret), and bring to a gentle simmer.
Poach Egg
Crack each egg into a little cup first (this changed my egg-poaching game). Create a little whirlpool in the water and slip the egg into the center. About 3 minutes gets you that perfect runny yolk.
Assemble Crab Cake Benedict
Toast an English muffin, top with your gorgeous crab cake, add the poached egg, and spoon that hollandaise all over. When you cut in and that yolk runs into the crab cake... heaven!
Ingredient Substitutions & Variations
No fresh crab? I've made these with canned crab in a pinch - just drain it really well.
Not a cilantro fan? Swap in fresh parsley or dill. For a spicy kick, add a dash of cayenne to your eggs Benedict hollandaise or mix some chopped jalapeño into the crab cake mixture.
You can use gluten-free bread crumbs and English muffins for a gluten-free Crab Cake Benedict. For a lighter version, try using Greek yogurt instead of mayonnaise in the crab cakes and serve them over avocado slices instead of English muffins.
Top Tip
- The secret to perfect Crab Cake Benedict is keeping your crab cakes from falling apart! My first attempt was a disaster - I ended up with what I now call "crab scramble."
- After much trial and error, I discovered two game-changers: first, chill those formed crab cakes for at least 30 minutes before cooking (I sometimes make them the night before), and second, use a thin, flexible fish spatula for flipping.
- My mother-in-law, who grew up in Baltimore, taught me to add just a touch of Dijon mustard to the hollandaise - it cuts through the richness and complements the Crab Cake Benedict beautifully.
- Oh, and don't overcook those poached eggs! Three minutes is the sweet spot where the whites are set but that gorgeous yolk creates the perfect sauce when you cut into it.
- I've made this recipe dozens of times, and it never fails to impress!
Storage and Reuse Instructions
Let's be real - you probably won't have leftovers of this Crab Cake Benedict because everyone will devour it! But if you're meal prepping or making extra, the crab cakes can be made ahead and refrigerated uncooked for up to 24 hours.
Hollandaise is trickier, it's best made fresh, but if you must store it, keep it in a thermos for up to 2 hours. For next-day enjoyment, I sometimes make extra crab cakes and repurpose them for lunch in a sandwich with avocado and spicy mayo.
The poached eggs don't store well, but if you're determined, you can refrigerate them in cold water for a day and reheat by placing them in hot (not boiling) water for about a minute.
What to Serve With Crab Cake Benedict
This Crab Cake Benedict is definitely the star of any brunch table, but I love balancing it with some lighter sides. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly - my husband insists on this pairing.
For a more substantial brunch spread, I add crispy breakfast potatoes with herbs or sweet potato hash on the side.
Fresh fruit is always welcome - particularly citrus segments or berries to brighten up the plate. When I'm hosting a special occasion brunch, I serve this alongside a sparkling cocktail like a mimosa or Bellini. My mother-in-law always brings her famous bloody marys when we make this - something about the seafood and spicy tomato just works beautifully together!
FAQ
Can I use canned crab meat for crab cake benedict?
Yes! While fresh lump crab meat gives the best texture and flavor, canned crab works well too—just drain it thoroughly and pick out any shell fragments. It’s a great budget-friendly option that still delivers delicious results. For tips on how to use canned crab effectively, check out this guide on AllRecipes.
What bread is best for crab cake benedict?
Traditional English muffins are the classic base for eggs Benedict, and they work beautifully here too. Their firm texture holds up under the crab cake, egg, and hollandaise. However, you can also try toasted brioche or sourdough for a gourmet twist.
What are good side dishes for crab cake benedict?
For a variety of side dish ideas that complement crab cakes, consider exploring this comprehensive list on AllRecipes. This article offers a range of options, from light salads to hearty vegetables, ensuring your brunch is both balanced and flavorful.
Can I substitute the crab with another seafood?
Yes, definitely! You can use flaked salmon, chopped shrimp, or even finely shredded cod as a substitute for crab. Just be sure to adjust your seasoning slightly. Crab has a natural sweetness that not all seafood replicates, so a pinch of paprika or lemon can help.
More Recipes You'll Love
If you enjoyed this Crab Cake Benedict, you'll definitely want to check out my other BRUNCH recipes! My smoked salmon eggs Benedict offers another seafood twist on the classic, and my Maryland crab cake breakfast sandwich uses the same delicious crab cake base.
My homemade hollandaise sauce tutorial has helped countless readers master this sometimes intimidating sauce. And if you're looking for more seafood Breakfast ideas, try my shrimp and grits with poached eggs – Southern comfort food at its finest!
Did you make this recipe? Tag me on Instagram @AlianaRecipes – I love seeing your brunch creations! Want more special occasion breakfast ideas? Sign up for my weekly newsletter to get all my favorite morning meal inspirations.
Crab Cake Benedict with Perfect Hollandaise
Equipment
- 1 Mixing bowls For combining crab cake ingredients and preparing hollandaise
- 1 Non-stick skillet For frying crab cakes to golden perfection
- 1 Whisk Essential for the hollandaise sauce
- 1 Slotted spoon To gently remove poached eggs
- 1 Toaster or oven To toast English muffins
Ingredients
- 8 oz fresh lump crab meat
- ¼ cup red bell pepper - finely diced
- ¼ cup yellow bell pepper - finely diced
- ¼ cup mayonnaise
- 1 unit large egg - beaten
- ½ teaspoon Old Bay seasoning
- 1 clove garlic - minced
- 2 tablespoon fresh cilantro - chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoon cornstarch
- ½ cup panko bread crumbs
- 2 tablespoon olive oil - for frying
- 4 unit eggs - for poaching
- 1 tablespoon white vinegar - for poaching water
- 2 unit English muffins - split and toasted
- 2 unit large egg yolks - for hollandaise
- ½ tablespoon lemon juice
- ¼ cup unsalted butter - melted
- to taste Salt
Instructions
- Mix the crab cake ingredients: In a large bowl, gently combine crab meat, bell peppers, beaten egg, mayonnaise, Old Bay, garlic, cilantro, salt, pepper, and cornstarch. Avoid overmixing.
- Form patties: Shape the mixture into 4 even-sized patties with damp hands. Place them on a tray and refrigerate for 30 minutes to firm up.
- Coat crab cakes: Lightly press each chilled patty into panko bread crumbs on both sides for a crisp finish.
- Cook crab cakes: Heat olive oil in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown. Remove and drain.
- Make hollandaise: In a heatproof bowl over simmering water, whisk egg yolks with lemon juice and a splash of water. Slowly drizzle in melted butter, whisking until thickened. Season with salt.
- Poach the eggs: Simmer water with vinegar. Swirl into a whirlpool, gently slide in the eggs, and poach for about 3 minutes. Remove with a slotted spoon.
- Assemble the benedict: On each toasted English muffin half, place a crab cake, top with a poached egg, then spoon over hollandaise sauce.
Leave a Reply