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Crab Cake Benedict with Hollandaise
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Crab Cake Benedict with Hollandaise
A decadent twist on the classic Eggs Benedict, featuring succulent crab cakes, poached eggs, and rich Hollandaise sauce. This indulgent dish is perfect for a special occasion or a luxurious brunch. The combination of tender crab, crispy English muffins, and velvety Hollandaise creates a truly unforgettable culinary experience.
Time Cook
45
Level
Intermediate
Calories
540
Allergens
Shellfish, Eggs, Dairy
Ingredients
1 lb
Jumbo Lump Crab Meat
150 Calories
1/2 cup
Panko Breadcrumbs
50 Calories
1/4 cup
Mayonnaise
100 Calories
1 tbsp
Dijon Mustard
5 Calories
1 tbsp
Worcestershire Sauce
5 Calories
1/2 tsp
Old Bay Seasoning
0 Calories
1/4 tsp
Salt
0 Calories
1/4 tsp
Black Pepper
0 Calories
4
Eggs
240 Calories
4
English Muffins
120 Calories
1 cup
Hollandaise Sauce
300 Calories
1 tbsp
Lemon Juice
5 Calories
1/4 cup
Chives
10 Calories
1/4 tsp
Paprika
0 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, gently combine the crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper. Be careful not to break up the lumps of crab meat.
2
Divide the crab mixture into 4 equal portions and shape each portion into a round crab cake. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
3
Poach the eggs by cracking them into a pot of simmering water and cooking for 3-4 minutes, or until the whites are set and the yolks are cooked to your desired doneness. Remove the eggs from the water with a slotted spoon and drain off any excess water.
4
Toast the English muffins by splitting them in half and placing them on a baking sheet. Bake in the preheated oven for 5-7 minutes, or until lightly toasted.
5
To assemble the dish, place a toasted English muffin half on a plate, top with a crab cake, a poached egg, and a dollop of Hollandaise sauce. Garnish with chives and a sprinkle of paprika.
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Where cooking meets life and technology.
© 2025 Cooklaif