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crab cake benedict recipe

Crab Cake Benedict Recipe

Skill Level: Beginner

Prep Time 1 hour 30 minutes

Ingredients

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

Instructions

  1. To get started 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.
  2. Meanwhile, in a mixing bowl, whisk together the egg yolk, mayonnaise, Dijon, salt and pepper. Then stir in your crab and cream mixture.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.