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Homemade Crab Cake Eggs Benedict with poached eggs, hollandaise sauce, parsley, and red pepper flakes on toasted English muffins, served with lemon wedges.

Crab Cake Eggs Benedict

5 from 1 vote
Restaurant-quality Crab Cake Eggs Benedict eggs benedict with fresh lump crab cakes, silky hollandaise, and perfectly poached eggs. A coastal-inspired brunch dish that turns weekends into something special.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes
  • 1 lb Fresh lump crab meat - Picked clean of shells
  • ½ cup Panko breadcrumbs
  • 3 tablespoon Mayonnaise
  • 2 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoon Old Bay seasoning
  • 2 teaspoon Fresh lemon juice
  • 1 large Egg - Lightly beaten
  • 2 Green onions - Finely minced
  • 2 tablespoon Fresh parsley - Minced
For Poached Eggs
  • 8 Very fresh eggs
  • 2 tablespoon White vinegar - For poaching water
  • 1 teaspoon Salt - For poaching water
For Hollandaise Sauce
  • 3 Egg yolks - Room temperature
  • ½ cup Unsalted butter - Melted, hot
  • 2 teaspoon Fresh lemon juice
  • Pinch Cayenne pepper - Optional, for spice
  • To taste Salt
For Assembly
  • 4 English muffins - Split and toasted
  • 2 tablespoon Fresh chives - Finely chopped
  • Old Bay seasoning - Extra for sprinkling
  • Lemon wedges - For serving

Equipment

  • 1 large non-stick skillet
  • 1 deep saucepan
  • 1 Slotted spoon
  • 1 Fine-mesh strainer
  • 1 whisk or immersion blender
  • 1 Mixing bowl
  • 1 blender (optional for hollandaise)

Method
 

  1. Combine mayonnaise, Dijon, Worcestershire, Old Bay, lemon juice, and egg in a bowl. Add green onions, parsley, and crab meat. Fold in panko, form into patties, and refrigerate.
    Uncooked homemade crab cakes on a white plate, with chunks of crab meat, parsley, red pepper, and breadcrumbs.
  2. Melt butter. Blend egg yolks, lemon juice, and salt, then slowly drizzle in hot butter until thickened. Season with cayenne and keep warm.
    Golden yellow hollandaise sauce in a speckled bowl with a whisk, smooth and creamy, homemade style.
  3. Heat water with vinegar and salt to a gentle simmer. Crack eggs into small bowls, slide into water, and poach 3–4 minutes. Drain on paper towel.
  4. Sear crab cakes in skillet 3–4 minutes per side until golden brown. Toast English muffins.
    Golden brown homemade crab cakes frying in a black skillet, with crispy seared tops, chunks of crab meat, parsley, and red pepper visible.
  5. Place crab cake on each muffin half, top with poached egg, spoon hollandaise, garnish with chives and Old Bay, and serve with lemon wedges.
    Crab Cake Eggs Benedict on toasted muffins with crab cakes, poached eggs, hollandaise sauce, microgreens, and red pepper garnish.

Nutrition

Serving: 420gCalories: 720kcalCarbohydrates: 32gProtein: 42gFat: 48gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 425mgSodium: 1350mgPotassium: 480mgFiber: 3gSugar: 4gVitamin A: 1650IUVitamin C: 10mgCalcium: 140mgIron: 3.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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