Description

Crab Cake Benedict is a luxurious brunch dish that features crispy crab cakes topped with perfectly poached eggs, all resting on toasted English muffins and smothered in rich hollandaise sauce. This delightful combination of flavors and textures makes it a perfect choice for special occasions or a weekend treat. Impress your guests with this easy-to-follow recipe that transforms simple ingredients into a gourmet experience.

Ingredients

Scale

1 cup fresh lump crab meat
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1/2 cup breadcrumbs
2 English muffins, split and toasted
4 large eggs
1/2 cup unsalted butter (melted)
2 tbsp lemon juice
Salt and pepper to taste

Instructions

In a bowl, combine crab meat, mayonnaise, Worcestershire sauce, breadcrumbs, salt, and pepper. Form into patties and refrigerate for at least 30 minutes.
Toast the English muffins until golden brown.
Poach the eggs in simmering water for about 3–4 minutes until whites are set.
In a skillet over medium heat, cook crab cakes until golden brown on both sides (about 4 minutes each).
For hollandaise sauce, whisk egg yolks and lemon juice over simmering water; gradually add melted butter until smooth.
Assemble by placing a crab cake on each muffin half, topping with an egg and hollandaise sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Pan-frying
Cuisine: American

Nutrition

Serving Size: 1 Crab Cake Benedict (approximately 250g)
Calories: 545
Sugar: 1g
Sodium: 800mg
Fat: 35g
Saturated Fat: 10g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 24g
Cholesterol: 225mg

Keywords: Enhance flavor by adding Old Bay seasoning or fresh herbs like dill to the crab cakes. For a budget-friendly option, use imitation crab or add jalapeños for spiciness. Store leftover crab cakes in an airtight container for up to three days; reheat in the oven for best results.