Crab Cake Benedict Recipe
Brunch seems to be everyone’s new favorite meal of the day. Every Saturday and Sunday, you can see droves of people lining up outside trendy brunch spots for hours.
One of the most popular brunch items has to be eggs benedict. Poached eggs sitting on top of your carb and meat of choice and then smothered in a decadent hollandaise sauce. What a great way to start the day!
We’re going to do a different take on your traditional eggs benedict today with a great crab cake benedict recipe from Joshua Delgado featured on myrecipes.
Now it’s on to the real fun! Let’s get this crab breakfast recipe started.
Crab Cake Benedict Recipe
Skill Level: Beginner
For the crab cakes and eggs:
- 1 lb Lump Maryland Crab Meat
- 6-8 eggs corresponding with the number of crab cakes you’re making
- 1 egg yolk
- 1/3 cup of panko and then 2 more cups to coat crab cakes
- ¼ cup of cream whipping
- 3 tbsp of mayonnaise
- 1 tbsp of unsalted butter
- ½ tsp of flour
- ½ tsp of minced garlic
- ¼ cups of celery finely chopped
- ¼ cups of onion finely chopped
- 1 tbsp of parsley chopped finely
- 3 tbsp of canola oil
- 1 tsp of Dijon mustard
- salt and pepper to taste
- 1 tsp of white vinegar
For the Hollandaise Sauce:
- 4 egg yolks
- ¼ tsp of Dijon mustard
- 1 tbsp of lemon juice
- ¼ tsp of hot sauce
- ¼ tsp of salt
- ¼ tsp of white pepper
- ½ cup of melted unsalted butter warmed
- 2 tbsp of chives chopped
- To SHOP NOW on your crab cakes, melt butter in a frying pan on low. Add your garlic, celery and onion and let them sweat for 8-10 minutes until translucent. Throw in the flour and stir until the flour smells a little toasted, for about 30 seconds. Then, stir in your cream and parsley and remove from heat.
- Meanwhile, in a mixing bowl, whisk together the egg yolk, mayonnaise, Dijon, salt and pepper. Then stir in your crab and cream mixture.
- Set your 2 cups of remaining panko on a flat surface such as a plate or cutting board. Form your crab cake mixture into ½ cup patties. One by one, coat the patties in panko, pressing into the panko so it sticks to your mixture. Cover and chill your patties for an hour.
- After your crab cakes have been chilling for a least an hour, heat your oil in a frying pan over medium heat. Cook your crab cakes for 4 minutes or so on each side. Once cooked, place crab cakes in a heated oven (~200 F) to keep warm.
- Now it’s onto your hollandaise sauce. Fill a small pot with water and let simmer on stove. In a separate bowl, place your egg yolks and set the bowl over the pot, without touching. Whisk in your mustard, hot sauce, lemon juice, salt and pepper. While constantly whisking, start to drizzle melted butter into the mixture until whisked through. Keep whisking until a medium thickness. Set the sauce in a bowl of lukewarm water and cover to prevent breaking.
- To poach your eggs, add 1 tsp of white vinegar to a pot of boiling water. One at a time, crack your egg and add it to the water. This is best done in a 1-cup measuring cup to make sure the white of the egg sticks around the yolk. Remove eggs after 2-3 minutes with a slotted spoon, and transfer to a bowl of ice and water.
- Start forming your crab cake benedict by plating crab cakes. On top of each crab cake, add a poached egg and smother with hollandaise. Garnish with chives.
- Calories 402
- Calories from fat 70%
- Protein 22g
- Fat 32g
- Saturated fat 13g
- Carbohydrate 8.8g
- Fiber 0.5g
- Sodium 504mg
- Cholesterol 429mg
That’s it! Now you have a great brunch recipe for crab cake benedict you can make from home and avoid having to wait in line for 2 hours at your local trendy brunch restaurant!
Buy Maryland Blue Crab Online:
If you want to save even more time, you can buy pre-made, delicious Maryland crab cakes from Cameron’s Seafood’s online store. These crab cakes have been featured on major media outlets such as the New York Times. Our products are shipped nationwide within the United States in 48 hours or less.
By: Dylan Bridger
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.