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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

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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Course : Breakfast, Brunch
Cuisine : American, Seafood
Prep Time : 25 minutes
Cook Time : 15 minutes
Chilling Time : 30 minutes
Total Time : 1 hour 10 minutes
Servings : 4
Calories : 420kcal
Cost : $12
Author : Aliana Recipes

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.
    Step-by-step photo showing diced peppers, herbs, and crab meat in separate bowls before mixing to make crab cake mixture
  • 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
  • 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
  • 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
  • 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
  • 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.
    A fork cuts through poached egg atop a crab cake benedict, with yolk and hollandaise sauce flowing onto toasted muffin

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.

Nutrition

Serving : 1g | Calories : 420kcal | Carbohydrates : 14g | Protein : 21g | Fat : 31g | Saturated Fat : 9g | Polyunsaturated Fat : 3g | Monounsaturated Fat : 11g | Cholesterol : 230mg | Sodium : 620mg | Potassium : 270mg | Fiber : 1g | Sugar : 3g | Vitamin A : 650IU | Vitamin C : 18mg | Calcium : 90mg | Iron : 1.5mg