83% would make again
Crab Cakes Eggs Benedict
Give your brunch game an update with crab cake eggs Benedict. They’re easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don’t have one, try using an upright blender instead.
Tasty Team
April 24, 2020
Total Time
2 hr
2 hr
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Total Time
2 hr
2 hr
Prep Time
20 minutes
20 min
Cook Time
20 minutes
20 min
Ingredients
for 4 servings
Crab Cakes
- 3 tablespoons shallot, minced
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 large egg yolk
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 1 pinch black pepper
- 1 pinch cayenne pepper, plus more for garnish, optional
- 2 cans crab meat, drained and picked for shells
- ¾ cup panko breadcrumbs (35 g)
- ½ cup all purpose flour (60 g), for dusting
- ¼ cup canola oil (60 mL)
Poached Eggs
- 4 large eggs
- 1 tablespoon white wine vinegar
Hollandaise
- 1 large egg yolk
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, melted
Nutrition Info
- Calories 535
- Fat 33g
- Carbs 29g
- Fiber 11g
- Sugar 2g
- Protein 28g
Estimated values based on one serving size.
Preparation
- 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, 3–4 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 3–5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer 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!
Ingredients
for 4 servings
Crab Cakes
- 3 tablespoons shallot, minced
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 large egg yolk
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- 1 pinch black pepper
- 1 pinch cayenne pepper, plus more for garnish, optional
- 2 cans crab meat, drained and picked for shells
- ¾ cup panko breadcrumbs (35 g)
- ½ cup all purpose flour (60 g), for dusting
- ¼ cup canola oil (60 mL)
Poached Eggs
- 4 large eggs
- 1 tablespoon white wine vinegar
Hollandaise
- 1 large egg yolk
- 2 teaspoons lemon juice
- ¼ teaspoon kosher salt
- 1 stick unsalted butter, melted
Nutrition Info
- Calories 535
- Fat 33g
- Carbs 29g
- Fiber 11g
- Sugar 2g
- Protein 28g
Estimated values based on one serving size.
Preparation
- 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, 3–4 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 3–5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer 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!
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