Crab Cake Eggs Benedict

Key Ingredients and Substitutions

Quality ingredients make all the difference in these Eggs Benedict, so splurge a little on the best ingredients.

In the printable recipe below, you can find a complete list of ingredients and measurements.

For the Crab Cakes

• Jumbo Lump Crabmeat: This premium meat comes from the crab’s swimming muscles, offering large, tender pieces with the sweetest flavor. While it’s more expensive, it’s worth the splurge for this special dish. Look for fresh if available, but quality pasteurized crabmeat works well too.
• Saltine Crackers: Unlike heavy breadcrumbs, crushed saltines provide just enough structure without overwhelming the delicate crab. While panko works too, we prefer the lighter texture of saltines.
• Old Bay Seasoning: No proper crab cake is complete without Old Bay. We complement this classic seafood seasoning with a touch of smoked paprika for extra depth.
• Stone-Ground Mustard: Adds a subtle kick and depth. Feel free to swap in Dijon or yellow mustard based on what you have on hand.
• Worcestershire Sauce: Just a dash brings rich, savory notes that enhance the crab’s natural sweetness.
• Egg and Mayo: A simple mix of egg and mayonnaise binds everything together while letting the crab remain the star.

For the Hollandaise Sauce

• Egg Yolks: The base of hollandaise sauce. Fresh eggs at room temperature work best for proper emulsification.
• Clarified Butter: Removing milk solids creates a more stable sauce than regular melted butter (see our clarified butter guide for the full process). You can use ghee in a pinch, which will add a slightly nutty flavor.
• Lemon Juice: Fresh squeezed lemon juice only. It adds brightness and helps with emulsification.
• Seasonings: White pepper keeps the sauce’s color pure, while a dash of Tabasco and cayenne adds subtle heat without overwhelming the delicate crab.

For the Poached Eggs

• Eggs: The fresher your eggs, the better they’ll poach. Fresh eggs have firmer whites that hold their shape better during cooking.
• White Vinegar: A splash helps the egg whites coagulate quickly, creating that perfect poached egg shape. Don’t worry – you won’t taste it in the final dish.

How to Make Crab Cakes Egg Benedict

Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: Time your components carefully. Start with the crab cakes, then the hollandaise, and poach your eggs last so everything comes together hot.

1. Make the Crab Cakes: In a large bowl, whisk the egg, mayonnaise, mustard, Worcestershire sauce, smoked paprika, Old Bay, parsley, green onions, black pepper, and salt together. Place the crabmeat on top, followed by the crumbled saltine crackers. With a rubber spatula or large spoon, gently fold everything together. Be careful not to break up the crabmeat too much.

2. Cook the Crab Cakes: Form the crabmeat mixture into 4 patties about 1½ inches thick and place on a wax paper-lined cooking sheet or baking pan. Cover tightly and refrigerate for at least 30 minutes. In a large skillet over medium-high heat, heat oil until shimmering. Add the crab cakes and cook until golden brown, crispy, and heated through, approximately 3 minutes per side.

3. Make the Hollandaise: Fill a large saucepan with 2 inches of water and bring it to a simmer over medium heat. In a stainless steel bowl, whisk together egg yolks, water, lemon juice, salt, white pepper, Tabasco, and cayenne. Set bowl over simmering water (not touching water) and whisk constantly until eggs thicken, about 7-10 minutes. Remove from heat and slowly drizzle in warm clarified butter while whisking vigorously until fully incorporated.

4. Poach the Eggs: Fill a large saucepan with 4 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a fine-mesh strainer to remove watery whites, then transfer to a small ramekin. Create a gentle vortex in the water and carefully slide the egg into the center. Cook for 3 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

5. Assemble: Split and toast English muffins. Top each half with a warm crab cake, then a poached egg. Spoon hollandaise sauce over the top. Garnish with chopped herbs and a pinch of old bay or paprika if desired, and serve immediately.

Make-Ahead and Storage

Make-Ahead: Form the crab cakes and keep them covered in the refrigerator for up to 24 hours before cooking. You can also poach eggs up to 2 hours ahead – place them in ice water and store in the refrigerator. When ready to serve, warm them gently in hot water for 30-45 seconds. The hollandaise must be made just before serving.

How to Store: Leftover cooked crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. We don’t recommend storing leftover Hollandaise sauce.

How to Reheat: Warm crab cakes in a skillet with a touch of oil until heated through, about 2-3 minutes per side. For the poached eggs, gently lower them into very hot (not boiling) water for 30-45 seconds until warmed. Do not try to reheat hollandaise sauce – it will separate.

Recipe Tips and Notes

Crab Cakes:

• Handle the crabmeat carefully. Gently fold the crabmeat into the other ingredients and do not break it up too much.
• Chill the crab cakes before cooking. To help prevent the crab cakes from falling apart when cooking, chill them for at least 30 minutes before frying.
• Carefully flip the cakes. Use a thin metal fish spatula to flip the crab cakes. It’s flexible and easily slides under delicate crab cakes without them falling apart.

Hollandaise Sauce:

• Keep your hollandaise warm but not hot. If it gets too hot, it will break. Place the bowl in a warm spot while you finish the other components.
• Temperature control is key. Your bowl should be warm but never hot to the touch. If you start seeing small lumps, your heat is too high.
• Clarified butter works best. While you can use regular melted butter, the milk solids can cause your sauce to break. Make sure your butter is warm but not hot.

Poached Eggs:

• Use fresh eggs. Older eggs have looser whites that will spread in the water. To test freshness, place the egg in water – if it lays flat on the bottom, it’s fresh and perfect for poaching.
• The temperature matters. Keep your water at a gentle simmer, not a rolling boil. You should see small bubbles, not large ones that could break up the egg.
• Don’t skip the straining step. Using a fine-mesh strainer to remove the loose egg whites is key to getting that perfectly shaped poached egg without the whispy edges.

Frequently Asked Questions