This brings two culinary classics together for one unforgettable dish.
Crab cakes, from Southern-style to New England-style, are delicious and exploding with flavor. Bring it together with a perfectly poached egg, a toasty English muffin, and amazing easy hollandaise sauce and you’ll have a brunch dish that your guests will be talking about for a very long time.
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The Ingredients You Will Need
In our opinion, this is one of those “special occasion” dishes mainly because it’s pretty spectacular, and, let’s be honest, lump crab meat isn’t cheap. But, you have options. Here’s what you’ll need to have on hand:
For the Crab Cakes
Butter – Unsalted.
Onion – Chopped.
Bell pepper – We recommend chopped red bell pepper, but green, yellow, or orange will all work. Or, a combination of any of them!
Garlic – Minced.
Parsley – Fresh, Italian flat-leaf. Chopped.
Crab Meat – We prefer lump crab meat, but you can go with crab meat from the claws and legs. Jumbo lump crab is very expensive and not ideal for crab cakes. We don’t recommend canned crab meat.
Eggs – You’ll need one for the crab cakes, and two for dredging.
Mayonnaise – Homemade is good, but, store-bought is great (and binds a little better than homemade).
Dijon – Regular, or deli-style (we go with regular).
Red wine vinegar – You can substitute white wine vinegar, champagne vinegar, or in a pinch, apple cider vinegar.
Capers – Non-pareils are best (they are smaller).
Worcestershire sauce
Hot sauce – Tabasco, Louisiana, or Crystals are all great choices.
Seasonings – Old Bay, salt, and pepper.
Breadcrumbs – Panko is recommended, but Italian fine breadcrumbs are a good choice, too.
Oil – For frying. Vegetable oil is ideal.
For the Poached Eggs
Eggs – Room temperature is best, but not 100% necessary.
Vinegar – Distilled white wine is perfect. You’ll need just a drop per egg.
Water – You’ll create a spinning vortex with the handle of a wooden spoon once the water starts to boil. You’ll also need a bowl of warm water to hold the poached eggs.
For the Easy Hollandaise Sauce
Butter – Unsalted.
Egg yolks – Preferably room temperature.
Seasonings – Cayenne pepper, salt, and pepper.
Warm water – As needed to reach the perfect consistency.
How To Make Crab Cake Benedict
EXPERT TIP: Before frying your crab cakes, you’ll want to get the oil to a temperature of about 330°F. This will get the breading nice and golden, but not too fast. If you don’t have a thermometer, toss a piece of bread in the oil. If it browns in about 10 to 15 seconds, the oil is just right. If it browns too quickly, it’s too hot. If it takes more than 10 seconds, it’s not hot enough.
Tips for Making Perfect Crab Cake Benedict
Make Flavorful Crab Cakes
Quality Crab Meat – Use fresh or high-quality crab meat found in the seafood department of most well-stocked supermarkets. We don’t recommend canned crab. for the best flavor.
Chill Before Cooking – After forming the crab cakes, refrigerate them for at least 30 minutes before cooking. This helps them hold their shape while frying and enhances the flavors.
Prepare Easy Blender Hollandaise Sauce
Simple Ingredients – In a blender, combine egg yolks, lemon juice, salt, and a pinch of cayenne. Blend briefly, then slowly drizzle in melted butter while blending until the sauce is smooth and creamy. Add warm water to reach the desired consistency.
Keep Warm – To maintain the sauce’s warmth and prevent it from thickening too much, place the blender container in a warm water bath or set it aside in a warm spot while you prepare the rest of the dish.
Master Vortex-Style Poached Eggs
Create the Vortex – In a pot of simmering water, use a spoon to create a gentle vortex before adding the eggs. This swirling motion helps the egg whites wrap around the yolk, resulting in beautifully shaped poached eggs.
Timing – Poach the eggs for about 3-4 minutes for a runny yolk. Use a slotted spoon to remove them and gently place them on a paper towel to drain excess water. Or, store them briefly in a bowl of warm water (no longer than 10 minutes).
Assemble with Care
Mise en Place – Once the crab cakes are made, have everything else in place (mise en place) and ready to go. Have the water boiling (for the poached egg), your blender ready with the ingredients (for the hollandaise sauce), and the English muffins cut and ready to toast. You’ll want to work quickly so everything is served warm and fresh.
Layering – Start with the toasted muffin halves, place the crab cake on top, add the poached egg, and generously drizzle with hollandaise sauce. Garnish with fresh herbs like chives or parsley for an elegant touch.
How To Serve
We’ve mentioned this before, but, it’s important to be prepared for all of the components of this egg benedict. It’s a bit of a “crunch time” right before serving, but, if you plan in advance, it’s a snap.
Once the crab cakes are about ready, be sure your water is boiling and your eggs are ready to go. Do the same with the hollandaise sauce, and then have your English muffins sliced and ready to toast.
Pour the hollandaise sauce into a small pitcher (or jar) and if it thickens, simply add some of the egg poaching water (while it’s hot) to maintain a pourable consistency. Keep the poached eggs in warm water. Cover the crab cakes with foil to keep them warm (or in a low-temperature oven).
These are all amazing, without a doubt. But, in the meantime, isn’t this epic brunch dish calling your name?
What To Serve With Crab Cake Benedict
This dish is quite filling, so you don’t need a lot more to fill your guest up.
However, if you prefer to serve this buffet style, you can let folks build their own and give them more options to fill their plates.
Fresh fruit is always perfect for breakfast and brunch. A side of breakfast potatoes or diner-style hash browns is classic and delicious.
Juice and coffee are standard. And, if so desired, we love to create a mimosa bar with freshly squeezed fruit juice with the option of guests adding their own Champagne.
EXPERT TIP: Allow the eggs to sit in the hot water (after you’ve removed them from the heat source) for 3 minutes for a runny yolk. For a yolk that’s less runny, let them rest for 4 to 5 minutes. We love a runny yolk, but, remember, guests with a compromised immune system will most likely need their eggs cooked through. Check with everyone first.
There is just something extra special about this dish. It is stunning on the plate.
It truly has that “special occasion” feel about it.
And then when your guests take that first bite. Wow. Heavenly!
Other Classic Brunch Recipes to Try
Ready to make the best brunch dish this side of Baltimore? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Crab Cake Benedict
Video
Equipment
- 1 medium skillet for sautéing
- 1 large sturdy skillet for frying
- 1 pot for stirring the egg the poached eggs
- 1 Blender for making the easy hollandaise sauce
Ingredients
For the Crab Cakes
- 2 tablespoon unsalted butter
- ½ cup onion chopped
- ½ cup red bell pepper seeded and chopped
- 3 cloves garlic minced
- 8 oz lump crab meat picked over for cartilage or shells
- 2 tablespoon Italian parsley chopped
- 3 whole eggs divided, lightly beaten
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon capers drained, non-pareil
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon Old Bay seasoning
- ¾ teaspoon Kosher salt
- ½ teaspoon black pepper
- 2½ cups Panko breadcrumbs plus more, if needed
- vegetable oil for frying
For the Vortex-Style Poached Eggs
- 8 whole eggs
- 1 tablespoon white wine vinegar
For the Eggs Benedict
- 2 cups hollandaise sauce click the link for the easy recipe
- 4 English muffins split in half
- 1 teaspoon paprika for garnish
- 2 tablespoon chives snipped, for garnish
Instructions
Make the Crab Cakes
- Melt the butter in a large skillet or medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the garlic and sauté for another 30 seconds. Place in a bowl and set aside to completely cool (can cool in the fridge to expedite this).2 tablespoon unsalted butter, ½ cup onion, ½ cup red bell pepper, 3 cloves garlic
- Add to the sautéed vegetables, the crab meat, parsley, ½ cup Panko breadcrubmbs, 1 egg, mayonnaise, Dijon, capers, red wine vinegar, Worcestershire sauce, hot sauce, Old Bay, salt, and pepper. Stir until completely combined. We recommend allowing the mixture to chill in the fridge for 30 minutes (or up to overnight).8 oz lump crab meat, 2 tablespoon Italian parsley, 3 whole eggs, ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon capers, 1 tablespoon red wine vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon Old Bay seasoning, ¾ teaspoon Kosher salt, ½ teaspoon black pepper
- Remove the crab mixture from the fridge. Place the remaining 2 lightly beaten eggs in a shallow bowl and add 1 tablespoon water. Stir to combine. In another shallow bowl, add 2 the remaining cups of the Panko.2½ cups Panko breadcrumbs
- Form the crab cakes into patties about ½-inch thick and about the diameter of your English muffin bottom (about 2½ inches). Use a metal spatula (or your fingers) to carefully place the formed cake into the egg wash, and gently turn it over until fully coated. Lift out of the egg wash and allow the excess to drip away. Place the cake into the Panko breadcrumbs and carefully flip until completely coated. (You can use a spoon to help). Repeat with the remaining crab cakes. Place on a parchment paper-lined baking sheet and chill for 30 minutes. (You may need to replenish your Panko if doing 8 cakes).
- Meanwhile, add the oil to a sturdy skillet and heat over medium-high heat until it reaches 330°F, or until a piece of bread tossed in turns golden after about 10 seconds.vegetable oil
- Remove the chilled crab cakes from the fridge and use a metal spatula to gently lower the cakes into the hot oil. Fry until golden brown all over (flipping a time or two). This usually takes about 7 to 9 minutes. Place on a plate lined with a paper towel.
Make the Crab Cake Eggs Benedict
- While the crab cakes are chilling in the fridge (before frying), bring a pot of water to a boil.
- Working in batches, crack each egg into small bowls (or any kind of vessel that will hold 1 egg). Drizzle a drop of the white vinegar over the tops of each egg.8 whole eggs, 1 tablespoon white wine vinegar
- Use the handle of a wooden spoon to create a vortex in the boiling water by stirring vigorously in a circular motion. Once the water is swirling, swiftly transfer the eggs into the water. Turn off the heat and allow the eggs to rest in the hot water for 3 minutes (for a runny yolk) or 5 minutes for a less runny yolk.
- Meanwhile, add water to a medium-sized bowl and heat in the microwave until warm (or use hot tap water). Use a slotted spoon to lift the eggs from the hot vortex water in the pot and transfer them to the warm water in the bowl. Repeat the entire process with the remaining eggs.
- Melt the butter for the Easy Hollandaise and add the remaining ingredients into a blender. Follow the steps for making the sauce. Set aside and add more hot water (from the vortex pot) if the sauce is too thick (it will thicken as it sits.2 cups hollandaise sauce
- Toast the English muffins.4 English muffins
- Place the toasted muffins on a plate. Top each with a crab cake, then use a slotted spoon to carefully transfer the poached eggs from the warm water to the tops of each crab cake. Pour hollandaise sauce over the tops of the poached eggs, and garnish with paprika and chives. Serve at once.1 teaspoon paprika, 2 tablespoon chives
Wes says
Deep-frying the crab cakes is the way to go! Combined with the easy hollandiase, this brunch dish is perfection.