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Close-up of crab cake benedict with poached egg and dripping yolk over golden crab cake and hollandaise

Crab Cake Benedict with Perfect Hollandaise

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Aliana Recipes
This Crab Cake Benedict combines crispy, golden crab cakes with perfectly poached eggs and rich, lemony hollandaise for a stunning brunch centerpiece that looks impressive but is surprisingly simple.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings:4
Course:Breakfast, Brunch
Cuisine:American, Seafood
Calories:420kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

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

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

Method
 

  1. 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.
    Step-by-step photo showing diced peppers, herbs, and crab meat in separate bowls before mixing to make crab cake mixture
  2. 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.
    Four raw crab cake patties on a white plate, shaped by hand with visible crab meat and bell peppers
  3. Coat crab cakes: Lightly press each chilled patty into panko bread crumbs on both sides for a crisp finish.
    Two-step photo showing a crab cake being dipped in egg wash and coated in flour or panko crumbs, hands in frame
  4. 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.
    Golden crab cakes cooking in a skillet with olive oil, crisp edges and bits of herbs and bell peppers visible
  5. 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.
    Whisking golden egg yolks in a ceramic bowl, showing the tempering process for hollandaise sauce
  6. 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.
  7. Assemble the benedict: On each toasted English muffin half, place a crab cake, top with a poached egg, then spoon over hollandaise sauce.
    A fork cuts through poached egg atop a crab cake benedict, with yolk and hollandaise sauce flowing onto toasted muffin

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 14gProtein: 21gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 230mgSodium: 620mgPotassium: 270mgFiber: 1gSugar: 3gVitamin A: 650IUVitamin C: 18mgCalcium: 90mgIron: 1.5mg

Notes

For best results, chill the crab cake patties for at least 30 minutes before cooking to help them hold together. A touch of Dijon mustard in the hollandaise adds depth and brightness.