Name: Crab Cakes Eggs Benedict Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: For Crab Cakes:; 3 tbsp shallot; ½ tsp dried parsley; ¼ tsp garlic powder; 1 tsp dijon mustard; 1 large egg yolk; 3 tbsp mayonnaise; 2 tsp Fresh Lemon Juice; 1 tsp lemon zest; ½ tsp kosher salt; black pepper; Cayenne pepper; 2 cans crab meat; ¾ cup Panko Breadcrumbs; ½ cup all purpose flour; ¼ cup canola oil; For Poached Eggs:; 4 large eggs; 1 tbsp white wine vinegar; For Hollandaise:; 1 large egg yolk; 2 tsp lemon juice; ¼ tsp kosher salt; 1 unsalted butter

Crab cakes eggs benedict is a decadent twist on a brunch classic. Combining the rich flavors of crab cakes with perfectly poached eggs and silky hollandaise sauce, this dish is sure to impress. Ideal for a special occasion or a luxurious weekend treat, these layers of flavor will elevate your brunch game.

Photos of Crab Cakes Eggs Benedict Recipe

Some ingredients in this recipe may not be commonly found in every pantry. Shallots add a mild, sweet onion flavor and can be found in the produce section. Panko breadcrumbs are a Japanese-style breadcrumb that provides a lighter, crispier texture than regular breadcrumbs. Canned crab meat is essential for the crab cakes, and white wine vinegar is used for poaching the eggs and can be found in the vinegar section.

Ingredients for Crab Cakes Eggs Benedict

Shallot: Adds a mild, sweet onion flavor to the crab cakes.

Dried parsley: Provides a hint of herbaceous freshness.

Garlic powder: Adds a subtle garlic flavor without the moisture of fresh garlic.

Dijon mustard: Brings a touch of tanginess and depth of flavor.

Egg yolk: Acts as a binder in the crab cakes and the base for hollandaise sauce.

Mayonnaise: Adds creaminess and helps bind the crab cakes.

Lemon juice: Provides acidity and brightness to the dish.

Lemon zest: Enhances the lemon flavor with aromatic oils.

Kosher salt: Seasons the dish and balances flavors.

Black pepper: Adds a hint of heat and complexity.

Cayenne pepper: Optional; adds a kick of spice.

Crab meat: The star ingredient, providing sweet, delicate seafood flavor.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light, crispy texture.

All purpose flour: Used for dusting the crab cakes before frying.

Canola oil: Neutral oil for frying the crab cakes.

Eggs: Poached to perfection for the benedict.

White wine vinegar: Helps set the egg whites when poaching.

Butter: Unsalted; melted to create a rich, smooth hollandaise sauce.

One reader, Arline Welch says:

This crab cakes eggs benedict recipe is a delightful twist on a classic! The crab cakes are perfectly crispy, and the hollandaise sauce is rich and creamy. Poached eggs add a wonderful touch. A must-try for brunch lovers!

Arline Welch

Mastering the Art of Poaching Eggs and Whipping Hollandaise

How to poach eggs: Explanation on creating a whirlpool in simmering water, adding vinegar, and cooking the egg until the white is set and the yolk is runny. How to make hollandaise sauce: Explanation on blending egg yolk, lemon juice, and salt, then slowly drizzling in melted butter while blending until the mixture thickens and lightens in color.

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

Serves:

Ingredients

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

Instructions

Make the crab cakes:

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

Bring a large pot of water to a simmer over medium heat. Add the vinegar.
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.
Cover the pot and cook for 3 to 5 minutes, or until egg white is set and the yolk is still runny.
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:

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.
Continue to blend until the mixture thickens and lightens in color.
Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne if desired.
Enjoy!

Nutrition

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

The Secret to Perfectly Crispy Crab Cakes Every Time

When making crab cakes, ensure the crab meat is well-drained to avoid excess moisture, which can make the cakes fall apart. Gently fold the crab meat into the mixture to keep the lumps intact for a better texture.

Streamlining Your Crab Cakes Eggs Benedict Preparation

Prepare ingredients ahead: Chop the shallot and measure out the spices the night before to save time.

Use pre-made crab cakes: Purchase high-quality crab cakes from a trusted store to skip the preparation step.

Quick poaching: Use an egg poacher to simplify the process and ensure perfectly poached eggs every time.

Blender hollandaise: Make the hollandaise sauce in a blender for a faster, foolproof method.

Simultaneous cooking: Fry the crab cakes while poaching the eggs to streamline the cooking process.

Substitute Ingredients For Crab Cakes Eggs Benedict Recipe

shallot - Substitute with yellow onion: Yellow onion provides a similar mild flavor and can be used in the same quantity.
dried parsley - Substitute with fresh parsley: Fresh parsley offers a more vibrant flavor; use 1 tsp of fresh parsley for every ½ tsp of dried parsley.
garlic powder - Substitute with fresh garlic: Use 1 clove of minced fresh garlic for every ¼ tsp of garlic powder for a more robust flavor.
dijon mustard - Substitute with yellow mustard: Yellow mustard has a milder flavor but can be used in the same quantity.
large egg yolk - Substitute with flaxseed meal: Mix 1 tbsp of flaxseed meal with 3 tbsp of water to replace one egg yolk; this is a good vegan alternative.
mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a similar creamy texture with fewer calories.
fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar can mimic the acidity of lemon juice; use in the same quantity.
lemon zest - Substitute with lime zest: Lime zest offers a similar citrusy aroma and can be used in the same quantity.
kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.
cayenne pepper - Substitute with paprika: Paprika provides a milder heat and can be used in the same quantity.
crab meat - Substitute with imitation crab: Imitation crab is a budget-friendly alternative that mimics the texture of real crab meat.
panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used in the same quantity but may result in a slightly different texture.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour provides a nuttier flavor and can be used in the same quantity.
canola oil - Substitute with olive oil: Olive oil is a healthier alternative and can be used in the same quantity.
large eggs - Substitute with egg whites: Use 2 egg whites for every large egg to reduce cholesterol.
white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and can be used in the same quantity.
large egg yolk - Substitute with silken tofu: Blend ¼ cup of silken tofu to replace one egg yolk for a vegan option.
lemon juice - Substitute with white vinegar: White vinegar can mimic the acidity of lemon juice; use in the same quantity.
unsalted butter - Substitute with ghee: Ghee provides a similar rich flavor and can be used in the same quantity.

Plating Ideas for an Impressive Crab Cake Eggs Benedict

Use a pristine white plate: The clean, white background will make the colors of the crab cakes, poached eggs, and hollandaise sauce pop, creating a visually appealing contrast.
Shape the crab cakes uniformly: Ensure each crab cake is perfectly round and of equal size. This uniformity will not only look professional but will also ensure even cooking.
Position the crab cakes strategically: Place the crab cakes slightly off-center on the plate to create a dynamic visual balance. This asymmetry can make the dish look more sophisticated.
Nestle the poached eggs gently: Carefully place the poached eggs on top of each crab cake, ensuring the yolks are visible and intact. The sight of the runny yolk will add an element of anticipation.
Drizzle the hollandaise sauce artistically: Use a small spoon or a squeeze bottle to drizzle the hollandaise sauce over the poached eggs in a zigzag or circular pattern. This technique will add an elegant touch to the presentation.
Garnish with fresh herbs: Sprinkle finely chopped fresh parsley or chives around the plate and on top of the hollandaise sauce. The green will add a fresh pop of color and enhance the dish's visual appeal.
Add a touch of cayenne: Lightly dust the hollandaise sauce with a pinch of cayenne pepper. This will not only add a subtle heat but also a vibrant red hue that contrasts beautifully with the yellow sauce.
Serve with a lemon wedge: Place a small wedge of lemon on the side of the plate. This not only adds a burst of color but also offers diners the option to add a fresh squeeze of citrus to their dish.
Ensure a clean presentation: Wipe the edges of the plate with a clean cloth to remove any stray sauce or crumbs. A spotless presentation is key to impressing culinary professionals.
Use microgreens for a final touch: Add a small cluster of microgreens on top of the poached eggs or around the plate. These delicate greens add texture and a touch of elegance to the final presentation.

Essential Kitchen Gadgets for Crafting Crab Cakes Eggs Benedict

Large bowl: Used for mixing the ingredients for the crab cakes.
Whisk: Essential for blending the shallot, parsley, garlic powder, dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest.
Plastic wrap: Used to cover the bowl and let the crab mixture sit in the fridge.
Skillet: Necessary for frying the crab cakes until golden and crisp.
Paper towel-lined plate: Helps drain excess oil from the fried crab cakes.
Large pot: Used to simmer water for poaching the eggs.
Small bowl: Handy for cracking each egg before poaching.
Spoon: Useful for stirring the water to create a whirlpool for poaching eggs.
Slotted spoon: Ideal for removing poached eggs from the pot and transferring them to cold water.
Container of cold water: Stops the cooking process of the poached eggs.
Tall glass or container: Used for making the hollandaise sauce with an immersion blender.
Immersion blender: Blends the egg yolk, lemon juice, salt, and melted butter to make hollandaise sauce.
Measuring spoons: Ensures accurate measurement of ingredients like parsley, garlic powder, dijon mustard, lemon juice, and salt.
Measuring cups: Used for measuring mayonnaise, panko breadcrumbs, flour, and canola oil.

Preserving the Quality of Leftover Components

To store leftover crab cakes eggs benedict, let them cool to room temperature first. Wrap each component separately in plastic wrap or aluminum foil, then place them in an airtight container. Refrigerate for up to 3 days.
For the best quality, it's recommended to store the crab cakes, poached eggs, and hollandaise sauce separately.
To reheat, place the crab cakes on a baking sheet and warm them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until heated through.
Reheat the poached eggs by gently placing them in a pot of simmering water for about 1-2 minutes, or until warmed to your liking.
Gently reheat the hollandaise sauce in a double boiler or a microwave on low power, stirring frequently to prevent separation.
Freezing the assembled crab cakes eggs benedict is not recommended, as the components may not freeze and reheat well together.
However, you can freeze the crab cakes alone for up to 2 months. Wrap each cake tightly in plastic wrap, then place them in a freezer-safe container or resealable bag.
To reheat frozen crab cakes, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for about 20-25 minutes, or until heated through.
It's not advisable to freeze poached eggs or hollandaise sauce, as their texture and quality may deteriorate upon thawing and reheating.

Reviving Leftover Crab Cakes Eggs Benedict

Preheat your oven to 350°F (175°C). Place the leftover crab cakes on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until heated through and crispy on the outside. This method helps maintain the texture and flavor of the crab cakes.
For the poached eggs, bring a pot of water to a simmer and add a splash of white wine vinegar. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
To reheat the hollandaise sauce, place it in a heatproof bowl over a pot of simmering water (double boiler method). Whisk the sauce constantly until it's heated through and smooth. Be careful not to overheat the sauce, as it may curdle or separate.
If you don't have time to make a double boiler, you can also reheat the hollandaise sauce in the microwave. Place the sauce in a microwave-safe bowl and heat it in 10-second intervals, stirring between each interval, until it's heated through and smooth.
Once the crab cakes, poached eggs, and hollandaise sauce are heated, assemble the eggs benedict. Place each crab cake on a serving plate, top with a poached egg, and drizzle with the warm hollandaise sauce. Garnish with a sprinkle of cayenne pepper or chopped fresh herbs, such as parsley or chives, for added flavor and presentation.
If you have leftover English muffins or toast, you can also reheat them in the oven or toaster to serve alongside your reheated crab cakes eggs benedict for a complete and satisfying meal.

The Surprising Origin Story of Eggs Benedict

A fun fact about this recipe is that crab cakes are a popular dish in the coastal regions of the United States, particularly in Maryland. Combining them with eggs benedict creates a luxurious brunch option that merges the flavors of the sea with the classic richness of hollandaise sauce.

Balancing Luxury and Budget in Homemade Crab Cakes Eggs Benedict

Creating crab cakes eggs benedict at home can be a delightful yet somewhat costly endeavor. The primary expense lies in the crab meat, which can be pricey, especially if opting for fresh over canned. Other ingredients like eggs, mayonnaise, and panko breadcrumbs are relatively affordable. The hollandaise sauce requires butter and lemon juice, adding to the cost but not significantly. Overall, this recipe scores a 6 out of 10 in cost-effectiveness. The approximate cost for a household of 4 people is around $35-$45 USD.

Is This Decadent Brunch Dish Healthy or Indulgent?

The crab cakes eggs benedict recipe, while delicious, is not particularly healthy due to several factors:

High in fat: The recipe uses mayonnaise, butter, and canola oil, which are all high in fat, particularly saturated fat.
Refined carbohydrates: The panko breadcrumbs and all-purpose flour are refined carbohydrates, which can cause blood sugar spikes and provide little nutritional value.
Sodium content: The recipe includes added salt, which, when combined with the naturally occurring sodium in the crab meat, can result in a high sodium dish.
Cholesterol: Egg yolks are high in cholesterol, and with the combination of crab meat, this dish may not be suitable for those watching their cholesterol intake.

To make this recipe healthier, consider the following suggestions:

Replace the mayonnaise with Greek yogurt or avocado for a healthier fat source
Use whole wheat breadcrumbs and flour to increase the fiber content and reduce the impact on blood sugar
Reduce the amount of added salt and rely on herbs and spices for flavor
Incorporate more vegetables into the dish, such as serving the crab cakes on a bed of greens or adding sautéed spinach on the side
Use egg whites instead of whole eggs for the poached eggs to reduce the cholesterol content
Prepare the hollandaise sauce with a healthier fat, such as olive oil, and use less butter

By making these adjustments, you can enjoy a healthier version of this indulgent brunch classic while still savoring the rich flavors of the crab cakes and creamy hollandaise sauce.

Our Editor's Take on This Luxurious Brunch Favorite

This crab cakes eggs benedict recipe is a delightful fusion of classic brunch elements with a coastal twist. The crab cakes are well-seasoned, offering a perfect balance of flavors with the shallot, lemon zest, and Dijon mustard. The poached eggs add a rich, creamy texture, while the homemade hollandaise sauce ties everything together with its buttery, tangy notes. The use of panko breadcrumbs ensures a crispy exterior, making each bite satisfying. Overall, this dish is an elegant and flavorful option for a special brunch or breakfast.

Enhance Your Crab Cakes Eggs Benedict Recipe with These Unique Side Dishes:

Grilled Asparagus with Lemon Zest: Grilled Asparagus with Lemon Zest: Elevate your crab cakes eggs benedict with a side of perfectly charred asparagus, kissed with a hint of lemon zest. The smoky flavor and citrusy zing will complement the rich hollandaise sauce beautifully.

Roasted Sweet Potato Wedges: Roasted Sweet Potato Wedges: Add a touch of sweetness and a pop of color to your plate with these crispy sweet potato wedges. Their caramelized edges and tender insides will provide a delightful contrast to the savory crab cakes.

Avocado and Tomato Salad: Avocado and Tomato Salad: A refreshing salad featuring creamy avocado and juicy tomatoes, tossed in a light vinaigrette. This vibrant side dish will add a burst of freshness to your main course.

Garlic Parmesan Roasted Brussels Sprouts: Garlic Parmesan Roasted Brussels Sprouts: These brussels sprouts are roasted to perfection with a generous sprinkle of garlic and parmesan. The crispy, cheesy exterior and tender interior make them an irresistible companion to your crab cakes eggs benedict.

Mango Salsa: Mango Salsa: Brighten up your meal with a zesty mango salsa. The sweet and tangy mango chunks, combined with a hint of cilantro and a squeeze of lime, will add a tropical twist to your main course.

Exploring Variations on the Classic Eggs Benedict Theme

Lobster Benedict: Indulge in a luxurious twist on the classic eggs benedict by swapping out the traditional ham for succulent lobster meat. Poach your eggs to perfection and smother them with a rich, buttery hollandaise sauce. Serve on a toasted English muffin and garnish with fresh chives for an elegant brunch option.

Salmon Cakes With Dill Sauce: Transform your brunch with these flavorful salmon cakes, made with fresh dill and lemon zest. Pair them with a creamy dill sauce and serve alongside a crisp salad of mixed greens. Perfect for a light yet satisfying meal.

Shrimp And Grits Benedict: Combine Southern comfort with a brunch classic by topping creamy cheese grits with spicy shrimp and perfectly poached eggs. Drizzle with a tangy hollandaise sauce and garnish with green onions for a dish that's sure to impress.

Avocado Toast With Poached Eggs: Elevate your avocado toast by adding a perfectly poached egg on top. Spread ripe avocado on toasted sourdough bread, sprinkle with sea salt and red pepper flakes, and finish with a drizzle of olive oil. A simple yet delicious way to start your day.

Crab And Corn Fritters: Delight in these crispy crab and corn fritters, bursting with sweet corn kernels and tender crab meat. Serve with a zesty lime aioli and a side of mixed greens for a delightful appetizer or light meal.

Crafting a Complete Brunch Menu: Appetizers and Desserts to Bookend Your Crab Cakes Eggs Benedict

Appetizers:

Stuffed Mushrooms: Delight your guests with these Stuffed Mushrooms. The earthy mushrooms are filled with a savory mixture of cream cheese, garlic, and herbs, then baked to perfection. The cheese melts into a creamy filling, while the herbs add a burst of freshness. These bite-sized treats are perfect for any gathering and are sure to impress with their rich flavors and elegant presentation.

Bruschetta: Serve up a classic Italian favorite with this Bruschetta. Crispy baguette slices are topped with a vibrant mix of diced tomatoes, basil, and garlic, all drizzled with extra virgin olive oil. The tomatoes provide a juicy, tangy contrast to the crunchy bread, while the basil and garlic add depth and aroma. This simple yet flavorful appetizer is perfect for showcasing fresh, high-quality ingredients.

Desserts:

Chocolate Lava Cake: Indulge in the rich and decadent Chocolate Lava Cake. Imagine a warm, gooey center of melted chocolate that flows out like molten lava when you cut into it. This dessert is perfect for those who crave a deep, intense chocolate experience. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. A sprinkle of powdered sugar or a few fresh berries can add a touch of elegance and a burst of freshness. This dessert is sure to impress and satisfy any chocolate lover's cravings.

Lemon Meringue Pie: Delight your taste buds with the zesty and refreshing Lemon Meringue Pie. This classic dessert features a buttery, flaky crust filled with a tangy lemon curd and topped with a cloud of sweet, toasted meringue. The contrast between the tart lemon filling and the sweet, airy meringue creates a harmonious balance of flavors and textures. Serve it chilled for a refreshing end to your meal. Garnish with a twist of lemon zest or a few mint leaves for an extra touch of sophistication. This dessert is perfect for those who enjoy a bright and citrusy finish.

Why trust this Crab Cakes Eggs Benedict Recipe:

This recipe combines the rich flavors of crab cakes with the classic elegance of eggs benedict. The use of fresh ingredients like lemon juice and shallot ensures a burst of flavor in every bite. The step-by-step instructions make it easy to follow, even for beginners. Plus, the homemade hollandaise sauce adds a gourmet touch that will impress any guest. Trust this recipe for a brunch dish that's both sophisticated and delicious.

Share your thoughts and experiences with Crab Cakes Eggs Benedict in the Recipe Sharing forum. Let's discuss any variations or tips you may have for this delicious breakfast dish!

FAQ:

Can I use fresh crab meat instead of canned?

Absolutely! Fresh crab meat will give you an even better flavor. Just make sure to pick through it to remove any shell pieces.

How do I keep the crab cakes from falling apart?

Chilling the crab mixture in the fridge for an hour helps it hold together. Also, be gentle when shaping and flipping the patties.

Can I make the hollandaise sauce without an immersion blender?

Yes, you can use a regular blender or even a whisk. Just make sure to drizzle the melted butter slowly while blending or whisking continuously.

What if I don't have white wine vinegar for poaching the eggs?

You can use any mild vinegar like apple cider vinegar or even plain white vinegar. The vinegar helps the egg whites set more quickly.

Can I prepare any parts of this recipe in advance?

Definitely! You can make the crab cakes and hollandaise sauce ahead of time. Just reheat the crab cakes in the oven and gently warm the hollandaise before serving.