Breakfast & Brunch > Eggs > Specialty Egg Dishes > Eggs Benedict Recipe (Classic)

Crab Cake Eggs Benedict

Elevate your Eggs Benedict with succulent crab cakes! This recipe combines the classic flavors with the delicious addition of homemade or store-bought crab cakes for a truly decadent brunch experience.

Prep Time
25 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 2 English Muffins
  • 2 (cooked) Crab Cakes
  • 4 Large Eggs
  • 1 tablespoon White Vinegar
  • 3 Egg Yolks
  • 1/2 cup Unsalted Butter
  • 1 tablespoon Lemon Juice
  • pinch Cayenne Pepper
  • to taste Salt
  • to taste Black Pepper
  • to taste (optional) Old Bay Seasoning

Prepare the Crab Cakes

If using homemade crab cakes, prepare them according to your favorite recipe. If using store-bought crab cakes, cook them according to the package instructions until golden brown and heated through. Keep warm.

Prepare the Hollandaise Sauce

Start by melting the butter in a small saucepan or in the microwave. Set aside to cool slightly. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks and lemon juice until pale and slightly thickened. Gradually whisk in the melted butter, a little at a time, until the sauce is smooth and emulsified. Be careful not to let the bowl touch the water, or the eggs will scramble. Remove from heat and season with salt, pepper, and a pinch of cayenne pepper. Keep warm.

Poach the Eggs

Fill a large saucepan with about 3 inches of water and bring to a gentle simmer. Add the vinegar to the water. Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slip one egg at a time into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk. Remove the eggs with a slotted spoon and gently place them on a paper towel-lined plate to drain.

Toast the English Muffins

Split the English muffins in half and toast them until golden brown.

Assemble the Crab Cake Eggs Benedict

Place two toasted English muffin halves on each plate. Top each half with a crab cake. Carefully place a poached egg on top of the crab cake. Generously spoon Hollandaise sauce over each egg. Sprinkle with Old Bay seasoning and garnish with fresh parsley, if desired. Serve immediately.

← Classic Shakshuka Easy Breakfast Scramble →

FAQ

  • Can I use different types of crab for the crab cakes?

    Yes, you can use any type of crab meat you prefer. Lump crab meat is a good choice for its flavor and texture.
  • Can I add other ingredients to the Hollandaise sauce?

    Yes, you can customize the Hollandaise sauce by adding ingredients such as Dijon mustard, hot sauce, or chopped fresh herbs.
  • Can I make the crab cakes ahead of time?

    Yes, you can make the crab cakes a day in advance and store them in the refrigerator. Reheat them before assembling the Eggs Benedict.