If you’re looking to elevate your brunch game, Crabcake Benedict is the way to go. This recipe takes the classic Eggs Benedict and adds a luxurious twist with tender, flavorful crab cakes. Topped with perfectly poached eggs and creamy hollandaise sauce, it’s a dish that’s sure to impress.
Crabcake Benedict Recipe
4
servings20
minutes25
minutes458
kcal45
minutesKeep the screen of your device on
Ingredients
- For the Crabcakes:
450 g 1 lb lump crabmeat
60 g 1/2 cup breadcrumbs
60 g 1/4 cup mayonnaise
1 1 egg
1 tablespoon 1 tablespoon Dijon mustard
1 tablespoon 1 tablespoon Worcestershire sauce
1 teaspoon 1 teaspoon Old Bay seasoning
1 tablespoon 1 tablespoon fresh lemon juice
2 tablespoons 2 tablespoons fresh parsley
Salt and pepper, to taste
2 tablespoons 2 tablespoons olive oil
- For the Hollandaise Sauce:
3 3 egg yolks
1 tablespoon 1 tablespoon fresh lemon juice
115 g 1/2 cup unsalted butter
1 pinch 1 pinch cayenne pepper
Salt, to taste
- For the Poached Eggs:
4 4 eggs
2 tablespoon 2 tablespoon white vinegar
- For Assembly:
4 4 English muffins
C hopped chives
Paprika
Equipment
Mixing bowls- Frying pan
- Whisk
- Slotted spoon
- Toaster
- Saucepan
Directions
- Prepare the Crabcakes:
- In a large mixing bowl, combine the crabmeat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper.
- Gently mix the ingredients until well combined, being careful not to break up the crabmeat too much.
- Form the mixture into 4 equal patties.
- Heat the olive oil in a frying pan over medium heat. Once hot, add the crabcakes and cook for 4-5 minutes on each side, or until golden brown and cooked through.
- Remove from the pan and set aside on a paper towel-lined plate to drain any excess oil.
- Make the Hollandaise Sauce:
- In a small saucepan, bring a couple of inches of water to a simmer.
- In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture becomes pale and slightly thickened.
- Place the bowl over the simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water.
- Slowly drizzle in the melted butter while continuously whisking until the sauce thickens and becomes smooth.
- Season with cayenne pepper (if using) and salt. Keep the sauce warm until ready to serve.
- Poach the Eggs:
- Fill a deep saucepan with water and bring it to a gentle simmer. Add the vinegar.
- Crack each egg into a small bowl, then gently slide the egg into the simmering water.
- Poach the eggs for 3-4 minutes, until the whites are set, but the yolks remain runny.
- Using a slotted spoon, carefully remove the eggs from the water and drain them on a paper towel.
- Assemble the Crabcake Benedict:
- Place a toasted English muffin half on each plate.
- Top each muffin with a warm crabcake.
- Place a poached egg on top of each crabcake.
- Generously spoon the warm hollandaise sauce over the eggs.
- Garnish with chopped chives and a sprinkle of paprika, if desired.
Notes
- If you’re nervous about poaching eggs, you can use an egg poaching tool for consistent results.
Can I use canned crabmeat for this recipe?
Yes, you can use canned crabmeat if fresh lump crabmeat is not available. Just be sure to drain it well and pick out any shells. Fresh crabmeat is preferred for the best flavor and texture.
How can I prevent the crabcakes from falling apart?
To keep the crabcakes intact, make sure the mixture is well-chilled before forming the patties. If the mixture seems too wet, you can add a bit more breadcrumbs to help bind it together. Also, handle the patties gently when flipping them in the pan.
Can I make the hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, but you can make it ahead of time and keep it warm for up to an hour. If it thickens too much while sitting, whisk in a tablespoon of warm water to bring it back to the right consistency.
What’s the best way to poach eggs perfectly?
For perfect poached eggs, use fresh eggs and add a little vinegar to the simmering water. Create a gentle whirlpool in the water before adding the eggs, which helps the whites wrap around the yolk. Cook for about 3-4 minutes for soft, runny yolks.
Can I substitute the English muffins with something else?
Yes, you can use other bread options like toasted brioche, sourdough, or even a bagel for a different twist. Just make sure the bread is sturdy enough to hold the crabcake and poached egg.
What sides go well with Crabcake Benedict?
Crabcake Benedict pairs well with a light salad, roasted asparagus, or fresh fruit. For a more indulgent option, serve it with hash browns or crispy bacon.
Can I freeze the crabcakes?
Yes, you can freeze uncooked crabcakes. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Is there a shortcut for making hollandaise sauce?
If you’re short on time, you can use a blender to make the hollandaise sauce. Simply blend the egg yolks and lemon juice, then slowly drizzle in the hot melted butter while the blender is running. This method is quicker and still yields a smooth, creamy sauce.
