Crab Cakes Eggs Benedict Recipe

Crab Cakes Eggs Benedict Recipe

How To Make Crab Cakes Eggs Benedict

Level up your brunch menu with this eggs benedict made with crab cakes topped with poached eggs and drizzled with hollandaise sauce for a perfect finish.

Preparation: 20 minutes
Cooking: 20 minutes
Additional Time: 1 hour 20 minutes
Total: 2 hours



For Crab Cakes:

  • 3tbspshallot,minced
  • ½tspdried parsley
  • ¼tspgarlic powder
  • 1tspdijon mustard
  • 1large egg yolk
  • 3tbspmayonnaise
  • 2tspFresh Lemon Juice
  • 1tsplemon zest
  • ½tspkosher salt
  • black pepper
  • cayenne pepper,plus more for garnish, optional
  • 2canscrab meat,drained and picked for shells
  • ¾cuppanko breadcrumbs
  • ½cupall purpose flour,for dusting
  • ¼cupcanola oil

For Poached Eggs:

  • 4large eggs
  • 1tbspwhite wine vinegar

For Hollandaise:

  • 1large egg yolk
  • 2tsplemon juice
  • ¼tspkosher salt
  • 1unsalted butter,melted


Make the crab cakes:

  1. In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper, and cayenne, if using.

  2. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.

  3. Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.

  4. Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3 to 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Poach the eggs:

  1. Bring a large pot of water to a simmer over medium heat. Add the vinegar.

  2. Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool.

  3. Cover the pot and cook for 3 to 5 minutes, or until egg white is set and the yolk is still runny.

  4. Remove the egg from the pot with a slotted spoon and transfer it to a container of cold water to stop the cooking process. Repeat with the remaining eggs.

Make the hollandaise:

  1. Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter.

  2. Continue to blend until the mixture thickens and lightens in color.

  3. Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne if desired.

  4. Enjoy!


  • Calories: 2992.37kcal
  • Fat: 259.57g
  • Saturated Fat: 34.42g
  • Trans Fat: 1.81g
  • Monounsaturated Fat: 148.95g
  • Polyunsaturated Fat: 69.09g
  • Carbohydrates: 143.36g
  • Fiber: 6.47g
  • Sugar: 3.38g
  • Protein: 27.55g
  • Cholesterol: 343.19mg
  • Sodium: 1218.16mg
  • Calcium: 199.74mg
  • Potassium: 323.66mg
  • Iron: 8.14mg
  • Vitamin A: 306.61µg
  • Vitamin C: 3.88mg
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