Crab Cakes Benedict Spicy Hollandaise (Printable Format)

Flaky crab cakes, poached eggs, English muffins, and spicy hollandaise create a brunch favorite.

# Needed Ingredients:

→ Crab Cake Components

01 - 1 pound lump crab meat, picked over for shells
02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon Worcestershire sauce
05 - 1 teaspoon Old Bay seasoning
06 - 1/2 teaspoon kosher salt
07 - 1 tablespoon lemon juice
08 - 1/4 cup finely chopped green onions
09 - 1/4 cup finely chopped red bell pepper
10 - 1/2 cup panko breadcrumbs
11 - 2 large eggs, beaten
12 - 1/4 cup all-purpose flour
13 - 1/4 cup unsalted butter, for frying

→ Assembly and Serving

14 - 4 English muffins, split and toasted
15 - 8 poached eggs
16 - 1 cup hollandaise sauce
17 - 1 tablespoon sriracha or hot sauce
18 - Salt and black pepper, to taste
19 - Fresh chopped parsley, for garnish

# Preparation Steps:

01 - In a large mixing bowl, gently fold together the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, kosher salt, lemon juice, green onions, and red bell pepper until ingredients are just incorporated to avoid breaking the crab meat.
02 - Add panko breadcrumbs and beaten eggs to the crab mixture, blending until the mixture just holds together. Do not overwork.
03 - Portion the mixture into 8 uniform patties. Lightly coat each patty with all-purpose flour, shaking off any excess.
04 - Heat unsalted butter in a large skillet over medium heat. Fry the crab cakes in batches for 3 to 4 minutes per side until well-browned. Keep cooked crab cakes warm while preparing remaining batches.
05 - Whisk together hollandaise sauce and sriracha or preferred hot sauce until fully blended. Adjust seasoning with salt and black pepper to taste.
06 - Place one toasted English muffin half on each serving plate as the foundation.
07 - Position a warm crab cake atop each muffin half.
08 - Lay a poached egg gently on each crab cake.
09 - Ladle spicy hollandaise over each poached egg and finish with a generous sprinkle of fresh chopped parsley. Serve immediately.

# Supplementary Details:

01 - Ensure the crab mixture is handled delicately to maintain large flakes and optimal texture.
02 - Crab cakes can be formed ahead and chilled to help them maintain shape during frying.

Go Back