What is crab egg benedict?

Crab Egg Benedict is a delicious variation of the classic Eggs Benedict, where the traditional Canadian bacon is replaced with a freshly made crab cake. It typically includes a toasted English muffin base a savory crab cake a perfectly poached egg and a drizzle of warm hollandaise sauce. It’s popular in coastal brunch spots for its elegant presentation and luxurious seafood flavor.

What is the difference between Eggs Royale and Eggs Benedict?

The primary difference lies in the protein : Eggs Benedict uses Canadian bacon or ham. Eggs Royale replaces the meat with smoked salmon. Both dishes are topped with a poached egg and hollandaise sauce over an English muffin, but the flavor profile shifts depending on the protein used savory for Benedict and rich, briny for Royale.

What to serve with crab cake in Benedict?

Crab Cake Benedict pairs well with: Roasted breakfast potatoes Light arugula or citrus salads Grilled asparagus or steamed greens Fresh fruit bowls Buttery grits or avocado toast These sides balance out the dish’s richness and help round out a satisfying brunch plate.

Does hollandaise sauce go with crab cakes?

Absolutely. Hollandaise sauce complements crab cakes beautifully. Its creamy, lemony flavor pairs naturally with the sweet, tender crab. It enhances the richness without overpowering the delicate seafood, which is why it’s a cornerstone of Crab Cake Benedict.

Crab Cake Eggs Benedict Recipe: The Best Brunch You’ll Ever Try

Description

A coastal twist on the classic Eggs Benedict! This luxurious brunch favorite features golden pan-seared crab cakes, creamy poached eggs, and homemade lemony hollandaise sauce all layered over crisp English muffins.

Ingredients

Scale

For the Crab Cakes:

1 lb lump crab meat (fresh, shell-free)
1/2 cup panko breadcrumbs
1 egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp lemon juice
1 tsp Old Bay seasoning
2 tbsp chopped parsley
Salt and pepper, to taste

For Poached Eggs:

4 large fresh eggs
1 tbsp white vinegar (optional)
Water for poaching

For Hollandaise Sauce:

3 egg yolks
1/2 cup (1 stick) unsalted butter, melted
1 tbsp lemon juice
Pinch of cayenne pepper (optional)
Salt, to taste

To Assemble:

2 English muffins, split and toasted
Fresh chives or microgreens for garnish (optional)

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Instructions

Step 1: Make the Crab Cakes

In a large bowl, mix egg, mayo, mustard, Worcestershire, lemon juice, Old Bay, parsley, salt and pepper.
Gently fold in crab meat and breadcrumbs.
Form into 4 equal patties and chill for 20–30 minutes.
Sear in a skillet over medium heat with oil, about 3–4 minutes per side, until golden brown.

Step 2: Poach the Eggs

Bring 2 – 3 inches of water to a simmer. Add vinegar.
Crack each egg into a small bowl, then gently slide into the water.
Poach for 3–4 minutes, then remove with a slotted spoon. Pat dry.

Step 3: Prepare the Hollandaise

In a heatproof bowl over simmering water, whisk egg yolks until thickened.
Slowly drizzle in melted butter while whisking constantly.
Add lemon juice, salt and cayenne. Whisk until smooth.

Step 4: Assemble

Place a crab cake on each toasted muffin half.
Top with a poached egg.
Drizzle with hollandaise and garnish.

Notes

Use fresh lump crab meat for the best flavor and texture.

Chill crab cakes before cooking to help them hold shape.

Hollandaise is best made just before serving.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Skillet, Poaching, Emulsification
Cuisine: American

Nutrition

Serving Size: 1 assembled crab cake Benedict
Calories: ~480
Sugar: ~2g
Sodium: ~600mg
Fat: ~32g
Saturated Fat: ~14g
Unsaturated Fat: ~16g
Trans Fat: 0g
Carbohydrates: ~22g
Fiber: ~1g
Protein: ~26g
Cholesterol: ~290mg