Recipes

Crab Cake Egg Benedict

by Whitney Amadi.
September 02, 2025
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Ingredients:

0.5x
1x
2x
4x
 
Crab Cakes
  •   1 Lb Lump Crab Meat
  •   1 Egg (Lightly Beaten)
  •   1/4 Cup Mayo
  •   1 1/2 Tsp Stone Ground Mustard
  •   1 Tsp Worcestershire sauce
  •   1 1/2 Tsp Old Bay Seasoning 
  •   3/4 Cup Panko Bread Crumbs
  •   2 Tbsp Parsley (Chopped)
  •   Avocado Oil (for searing )
  •   4 Eggs
  •   4 Crab Cakes
  •   2 English Muffins 
  •   Hollandaise Sauce (see below)
  •   Parsley (and a sprinkle of old bay seasoning for toppings)
  •   3 Egg yolks 
  •   1 Tbsp Lemon Juice
  •   1/2 Cup unsalted butter  (Melted)
  •   pinch old bay seasoning (and pepper)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

This recipe is for a total of 4 crab cakes ✨

  1. Make the crab cakes
    • In a bowl, mix crab meat, egg, mayo, mustard, Worcestershire, Old Bay, parsley, and breadcrumbs.
    • Gently shape into 4 equal patties.
    • Pan-sear in oil or butter over medium heat until golden brown and crispy, about 3–4 minutes per side. Keep warm.
  2. Poach the eggs
    • Bring a pot of water with a splash of vinegar to a gentle simmer.
    • Crack each egg into a small bowl, then carefully slide into the water.
    • Poach 3–4 minutes until whites are set but yolks are runny.
  3. Make hollandaise (blender method)
    • Blend egg yolks + lemon juice on low.
    • Slowly drizzle in warm melted butter until sauce thickens and turns silky.
    • Season with salt and a pinch of cayenne.
  4. Assemble
    • Place one toasted English muffin half on each plate.
    • Top each half with a crab cake.
    • Add a poached egg on top.
    • Spoon hollandaise sauce generously over everything.
    • Garnish with chives, parsley, or Old Bay.

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