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Crab Cakes Benedict With Spicy Hollandaise Sauce turns your breakfast or brunch into something unforgettable. Imagine the sweetness of lump crab meat tucked inside golden cakes, rich runny poached eggs, toasty muffins underneath, and creamy hollandaise laced with just enough heat. This dish is a true showstopper whenever I want to impress friends with something coastal and comforting that feels restaurant-worthy yet perfectly doable at home.
I first served this during a laid-back Mother’s Day, and my family now insists we make it every time we get together for brunch. The crab cakes disappeared so fast I barely managed to sneak a second one.
Ingredients
- Lump crab meat: Delivers unmatched sweetness and tenderness in your cakes, look for unpasteurized if available
- Mayonnaise: Brings moisture holding everything together without overshadowing the crab
- Dijon mustard: Offers subtle heat with a gentle tang, choose smooth Dijon for best results
- Worcestershire sauce: Adds complexity with its savory deep flavor, just a touch goes a long way
- Old Bay seasoning: Gives that unmistakable coastal crab cake flavor, check the freshness on your tin
- Green onions and red bell pepper: Supply a fine crunch and burst of color, go for crisp firm veggies
- Panko breadcrumbs: Help the cakes hold shape while keeping a delicate light texture
- Eggs: Bind the cakes so they never fall apart and create that perfect poached topping
- English muffins: Offer the toasted base needed for each serving, always toast for best texture
- Sriracha or hot sauce: Makes for a hollandaise you will remember, tailor the spice level to your liking
Instructions
- Mix the Crab Cake Base:
- In a large bowl gently fold crab meat with mayonnaise, Dijon, Worcestershire, Old Bay, salt, lemon juice, finely chopped green onions and red bell pepper. Mixing softly helps the crab stay in big sweet chunks.
- Add Binders and Shape:
- Sprinkle in panko breadcrumbs then gently fold in beaten eggs. The mixture should just hold together without becoming dense. Form into eight patties using a light touch so they remain delicate.
- Flour and Fry:
- Lightly dust each patty on both sides with flour. In a wide skillet melt butter over medium heat. When foaming, add crab cakes in batches. Cook three to four minutes each side until golden brown. Keep them warm as you work through all patties.
- Make Spicy Hollandaise:
- Combine hollandaise sauce with sriracha or favorite hot sauce. Blend until the sauce is silky and your preferred spice level is reached. Taste and adjust salt and pepper.
- Build the Benedict:
- Set toasted English muffin halves on each plate. Top each with a warm crab cake followed by a perfectly poached egg.
- Finish with Sauce and Garnish:
- Ladle spicy hollandaise generously over each stack. Scatter with fresh chopped parsley. Serve while everything is hot and runny.
The way Old Bay mingles with fresh crab is what always draws me back to this recipe. I remember my dad carefully picking through crab meat with stories of summers on the shore in the background. That taste and those family memories linger each time these cakes hit the table.
Storage and Leftover Tips
Crab cakes hold up beautifully if made ahead. Cool the cakes completely before refrigerating in an airtight container up to two days. Gently reheat in a low oven or skillet until warmed through and still crisp on the outside. Spicy hollandaise is best made fresh but can be kept in a thermos for an hour if needed.
Easy Ingredient Swaps
No fresh crab or want something thriftier Try flaky white fish like cod or canned crab in a pinch. For gluten free friends pick up GF panko and use rice flour. For extra zest mix a touch of garlic into the hollandaise and use cilantro instead of parsley.
Perfect Ways to Serve This
A bed of baby spinach under the muffin gives a little greenery and lightens the plate. Serve with lemon wedges and maybe some roasted mini potatoes on the side. I often scatter extra chopped scallions for an added crunch and fresh flavor boost.
The Story Behind This Recipe
I first tasted crab cakes benedict at a cozy beach café years ago and had to recreate it at home. Over time I have made tweaks to the sauce and seasoning the memory of laughing over messy forks and warm sun makes every bite a little nostalgic. For us this dish is now as much a celebration food as it is a weekend comfort.
Adapting for Every Season
When tomatoes are at their best add thick slices under the crab cakes for summery flavor. In the winter try using a pinch of smoked paprika for warmth in the sauce or add a layer of wilted greens beneath the muffins. Crab freezes well so you can keep some handy anytime the craving strikes.
Once you try this twist, it will become a brunch favorite and impress both seafood lovers and skeptics alike. Enjoy every bite of this restaurant-worthy meal made right at home!
Recipe Q&A
- → How do I keep crab cakes from falling apart?
Gently combine the mixture, avoid overmixing, and chill formed patties before frying to help them hold together.
- → What type of crab meat works best?
Lump crab meat is preferred for its texture and flavor, but backfin or claw meat can be used as alternatives.
- → How spicy is the hollandaise sauce?
The spiciness can be adjusted by the amount of sriracha or hot sauce added to the hollandaise base to taste.
- → How should I poach eggs for this dish?
Use fresh eggs and simmer gently in water with a splash of vinegar; cook until whites are set but yolks remain runny.
- → Can I prepare the crab cakes or sauce ahead of time?
The crab cakes can be shaped and chilled before frying, and the hollandaise can be made just before serving for best results.