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A beautifully plated crab cake eggs benedict with two perfectly poached eggs, drizzled with creamy hollandaise sauce and garnished with fresh dill, served alongside a bright green salad and lemon wedge

crab cake eggs benedict

A luxurious brunch favorite featuring golden, crab cake eggs benedict topped with perfectly poached eggs and rich, buttery hollandaise sauce — a coastal twist on classic eggs benedict that’s easier than you think to make at home.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch, Bread
Cuisine: American, Coastal, Seafood
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 8 oz Lump crab meat -Picked over for shells
  • ½ cup Panko breadcrumbs -Adds crispiness
  • 2 tablespoon Mayonnaise -Use half crème fraîche for tang
  • 1 teaspoon Dijon mustard -
  • 1 teaspoon Worcestershire sauce -
  • 1 teaspoon Old Bay seasoning -Classic crab flavor
  • 1 tablespoon Fresh parsley= -Chopped
  • 1 tablespoon Lemon juice - Freshly squeezed
  • 1 large Egg - Lightly beaten
  • ¼ teaspoon Salt -
  • ¼ teaspoon Black pepper - To taste
For the Poached Eggs
  • 4 large Eggs - Fresh preferred
  • 1 tablespoon White vinegar -Helps eggs hold shape
  • 1 pinch Salt - Optional
For the Hollandaise Sauce
  • 3 large - Egg yolks
  • 1 tablespoon Lemon juice - Freshly squeezed
  • ½ cup Unsalted butter - Melted hot but not smoking
  • ⅛ teaspoon Cayenne pepper - Optional: add pinch smoked paprika
  • ⅛ teaspoon Salt To taste -
For Assembly
  • 2 whole English muffins - Split and toasted
  • 2 tablespoon Butter - For toasting muffins
  • 1 teaspoon Old Bay seasoning -For sprinkling
  • 1 tablespoon Fresh chives or parsley -For garnish

Equipment

  • 1 Large Skillet (For pan-frying crab cakes)
  • 1 Medium saucepan (For poaching eggs)
  • 1 Blender (For hollandaise (or whisk by hand))
  • 1 Slotted spoon (To lift poached eggs)
  • 1 Small bowl (For cracking eggs individually)
  • 1 Paper towel-lined plate (To drain crab cakes )

Method
 

  1. Combine breadcrumbs, seasonings, and crab meat gently to form the base.
  2. Shape into patties and refrigerate for 30 minutes to firm up.
  3. Pan-fry crab cakes until golden brown and crispy on both sides.
  4. Blend egg yolks, lemon juice, and butter into a creamy sauce.
  5. Gently poach eggs until whites are set and yolks remain runny.

Nutrition

Serving: 400gCalories: 720kcalCarbohydrates: 26gProtein: 39gFat: 51gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.5gCholesterol: 460mgSodium: 1230mgPotassium: 410mgFiber: 2gSugar: 3gVitamin A: 1180IUVitamin C: 9mgCalcium: 45mgIron: 2.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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