Brunch is one of my favorite meals and nothing says brunch like Crab Cake Eggs Benedict. Making eggs Benedict at home is easier than you may think. A traditional eggs Benedict consists of an English muffin topped with Canadian bacon, a poached egg, and hollandaise sauce. Try taking it to the next level by replacing your Canadian Bacon with a Crab Cake Eggs Benedict instead. The combination of the succulently sweet crabmeat, poached eggs, and rich hollandaise sauce, will have your friends and family feeling really special.

One of the thinks I like most about brunch, in general, are dishes that have poached eggs. There is nothing better than cutting into a perfect pillow and watching all of the gooey yolk pour out. And then you get to soak up that yolk with your English muffin, toast or biscuit. I’m drooling just thinking about it. For those of you watching your carbs, you can always eliminate the use of the English muffin and use the crab cake as your base.

You can use your favorite crabmeat to make these delicious crab cakes. My first choice of crabmeat is Dungeness Crabs, because of their sweet and succulent flavor. I also love to use jumbo lump crabmeat. Think about the crab cakes you get at a fancy steakhouse that are nothing but huge chunks of meat with very little breadcrumbs. Imagine that topped with a poached egg and hollandaise and it is heaven on a plate!

For those who enjoy spicier foods, try adding a pinch of Behrnes Habanero Pepper Salt to hollandaise sauce. The good news is that you can make the crab cakes in advance so you too can enjoy the fruit of your labor, along with a great brunch mimosa! Cheers!

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Crab Cake Eggs Benedict

5 from 1 vote

Recipe by Flip Flop Foodies Course: BrunchCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Ingredients

• Alaskan King Crab Cake:

• 1 lb 1 fresh cooked Alaskan King Crab Leg meat

• 1 1 egg, lightly beaten

• 2 tbsp 2 mayonnaise

• 2 tsp 2 Old Bay seasoning

• 1 cup 1 fresh ground bread crumbs, or Panko bread crumbs

• 1 tbsp 1 finely diced shallots

• 1/2 tsp 1/2 salt

• 2 – 3 dashes 2 – 3 Louisiana Hot Sauce

• 1/4 tsp 1/4 fresh ground pepper

• 3 tbsp 3 unsalted butter

• Hollandaise Sauce:

• 4 4 egg yolks

• 2 tbsp 2 fresh lemon juice

• 1 tbsp 1 water

• salt, to taste

• 1 pinch 1 cayenne pepper

• 1 tsp 1 white pepper

• 16 oz 16 (2 sticks) unsalted butter, melted

• Assembly:

• 6 6 poached eggs

• 2 tbsp 2 white vinegar

• 3 3 English muffins, toasted

• 1 dash 1 cayenne pepper

• 1 tsp 1 chives, finely chopped

Directions

• Crab Cakes:
• Using a fork, carefully stir together the fresh crabmeat, egg, mayonnaise, bread crumbs, shallots, salt and pepper, and hot sauce. Form mixture into patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour.
• Melt butter in a large frying pan. Fry crab cakes, turning once, for about 7 minutes, until golden brown. Transfer to plate with paper towel. Then, keep warm in a 200°F oven.
• Hollandaise Sauce:
• Heat water in a large pot until just simmering. In a metal bowl, combine egg yolks, lemon juice, and water. Hold just over the simmering water and whisk vigorously until mixture begins to thicken, about 2 minutes. Slowly incorporate the melted butter, continuing whisking until the right consistency is achieved, about 2 minutes. Remove from heat. Taste, and adjust seasonings. Turn off the heat from the simmering water. Cover the sauce and place the bowl in the warm water to keep the sauce warm until serving.
• Poached Eggs:
• Fill a large pot about half full of water. Put over medium high heat. Bring to simmer, but not a boil. Add 2 tablespoons of white vinegar. Break one egg at a time into a small bowl, or better yet, a ramekin. Swirl the simmering water with a wooden spoon. Gently drop the egg into the swirling hot water. Cook for about 4 minutes, until the eggs has set, but not overcooked.
• Remove with a slotted spoon.
• Assembly:
• Split the English muffins and toast.
• Place the warm crab cake on the muffin. Place the poached egg on the crab cake. Drizzle warm hollandaise sauce on top. Sprinkle with cayenne and then diced chives.