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Crispy Crab Cake Benedict Recipe Easy Homemade with Velvety Hollandaise Sauce

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A delicious and easy-to-make brunch recipe featuring crispy crab cakes topped with poached eggs and a smooth, tangy hollandaise sauce. Perfect for special occasions or a gourmet weekend breakfast.

Ingredients

Scale
  • 1 pound (450g) fresh lump crab meat, picked over for shells (fresh or high-quality canned)
  • ½ cup (120ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1 large egg, beaten
  • ½ cup (60g) panko breadcrumbs (Japanese-style preferred)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 cup (225g) unsalted butter, melted
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon white vinegar
  • 2 English muffins, split and toasted (or toasted brioche/sourdough)
  • Salt and pepper to taste
  • Optional: dash of cayenne pepper in hollandaise, fresh chives for garnish

Instructions

  1. In a large bowl, gently combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, beaten egg, panko breadcrumbs, and chopped parsley. Mix just until combined without breaking up the crab meat.
  2. Refrigerate the mixture for 20 minutes to firm up.
  3. Divide the chilled mixture into 6 even portions (about 3 ounces or 85g each). Shape each into a patty about 3 inches in diameter and ¾ inch thick. Refrigerate for another 15 minutes.
  4. To make hollandaise sauce, bring 2 inches of water to a gentle simmer in a saucepan. In a heatproof bowl, whisk egg yolks, lemon juice, and a pinch of salt. Place bowl over simmering water and whisk constantly until thickened, about 3-5 minutes.
  5. Slowly drizzle in melted butter while whisking vigorously until sauce is thick, smooth, and glossy. Keep warm.
  6. Poach eggs by simmering water with white vinegar. Create a whirlpool and gently slide eggs in. Poach for 3-4 minutes for runny yolks. Remove with slotted spoon and drain.
  7. Heat a non-stick skillet over medium heat with 2 tablespoons butter or oil. Cook crab cakes 3-4 minutes per side until golden and crispy. Transfer to warm plate.
  8. Toast English muffin halves until golden.
  9. Assemble by placing two crab cakes on each muffin half, topping each with a poached egg, and spooning hollandaise sauce over. Garnish with parsley or paprika if desired.
  10. Serve immediately.

Notes

If hollandaise sauce gets too thick or separates, whisk in a teaspoon of warm water to restore smoothness. Chill crab cake mixture before shaping and again after forming patties to help them hold together. Use vinegar in poaching water to help egg whites set quickly. For gluten-free, substitute panko with gluten-free breadcrumbs and English muffins with gluten-free bread or toasted polenta rounds.

Nutrition

Keywords: crab cake benedict, brunch recipe, hollandaise sauce, seafood brunch, easy crab cakes, poached eggs, homemade hollandaise

Find it online: https://elvafood.com/crispy-crab-cake-benedict-recipe-easy-homemade-with-velvety-hollandaise-sauce/