If you’re a fan of the classic eggs benedict but are craving something more extravagant, this crab cake eggs benedict is for you. The combination of delicate, crispy crab cakes, perfectly poached eggs, and tangy Hollandaise sauce makes it an irresistible choice for any brunch lover. Follow this step-by-step guide to master a recipe that will impress friends and family alike.
What is Crab Cake Eggs Benedict?
Crab cake eggs benedict is a delicious variation of the traditional eggs benedict, which traditionally consists of poached eggs, Canadian bacon, and Hollandaise sauce served over an English muffin. In this version, the Canadian bacon is replaced with a flavorful crab cake, which adds an extra layer of flavor and texture, making it an indulgent and unique dish. The sweet, tender crab meat pairs beautifully with the creamy Hollandaise and the richness of the poached egg yolk, making it a standout addition to any brunch menu.
This dish is perfect for special occasions, holiday breakfasts, or simply when you want to elevate your weekend brunch experience. The seafood twist on a classic breakfast staple makes it a sophisticated yet comforting meal that anyone can appreciate.
History of Eggs Benedict
The origins of eggs benedict are somewhat debated, but many agree that the dish originated in New York City during the late 19th century. One popular story claims that a Wall Street broker named Lemuel Benedict created it in 1894 when he walked into the Waldorf Hotel seeking a cure for his hangover. He requested “buttered toast, poached eggs, crisp bacon, and a hooker of Hollandaise sauce.” The hotel’s chef, Oscar Tschirky, liked the idea so much that he put it on the breakfast menu, substituting an English muffin for the toast and Canadian bacon for the crisp bacon.
As the dish gained popularity, many chefs and food enthusiasts began creating their own variations. The seafood-inspired crab cake eggs benedict is one such creation that has become a favorite for those who love the combination of seafood and rich, classic breakfast flavors. Today, this variation is enjoyed across the United States, especially in coastal regions where fresh crab is readily available.
Ingredients for Crab Cake Eggs Benedict
To make the best crab cake eggs benedict, you’ll need a blend of fresh seafood, tangy Hollandaise sauce, and classic poached eggs. Here is everything you need:
For the Crab Cakes
- 1 lb lump crab meat (pick over to remove any shell fragments)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 cup panko breadcrumbs
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- 2 tablespoons butter (for frying)
The Eggs Benedict
- 4 large eggs (for poaching)
- 1 tablespoon white vinegar (for poaching)
- 2 English muffins (split and toasted)
- Fresh parsley or chives (for garnish)
The Hollandaise Sauce
- 3 egg yolks
- 1/2 cup unsalted butter (melted)
- 1 tablespoon lemon juice
- Pinch of cayenne pepper
- Salt to taste
Instructions for Crab Cake Eggs Benedict
Creating this crab cake eggs benedict requires making each part to perfection—delicious crab cakes, flawlessly poached eggs, and smooth Hollandaise sauce.
1: Make the Crab Cakes
- Mix the Ingredients: In a large mixing bowl, combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, breadcrumbs, lemon juice, salt, and pepper. Gently mix to combine without breaking the crab meat too much. Be careful not to overmix, as you want to maintain the lumps of crab for texture.
- Form the Crab Cakes: Divide the crab mixture into four equal portions and gently shape them into patties. Be sure they are compact, so they hold together during cooking. If needed, place the patties in the refrigerator for 15-20 minutes to firm up.
- Cook the Crab Cakes: Heat a skillet over medium heat and add butter. Once melted, place the crab cakes in the skillet and cook for about 4 minutes on each side, or until golden brown. Set them aside on a paper towel-lined plate to drain excess oil. Keep the crab cakes warm by placing them in a low-temperature oven while you prepare the rest of the dish.
2: Poach the Eggs
- Heat the Water: In a medium-sized saucepan, bring water to a gentle simmer. Add the vinegar to help keep the egg whites intact. The vinegar helps the whites coagulate quickly, ensuring they stay neatly around the yolk.
- Create a Whirlpool: Using a spoon, stir the water in a circular motion to create a whirlpool, which will help wrap the egg whites around the yolk. This technique is especially helpful for achieving a perfectly rounded poached egg.
- Poach the Eggs: Carefully crack an egg into a small bowl and gently slide it into the center of the whirlpool. Let it cook for about 3-4 minutes, until the whites are set but the yolk remains runny. Repeat for all eggs and set them aside on a paper towel to drain. If you’re new to poaching eggs, practice with a few eggs beforehand to get comfortable with the process.
3: Prepare the Hollandaise Sauce
- Create a Double Boiler: Fill a pot with a few inches of water and bring it to a simmer. Place a heatproof bowl over the pot, ensuring it doesn’t touch the water. This helps gently cook the egg yolks without scrambling them.
- Whisk the Egg Yolks: Add the egg yolks and lemon juice to the bowl, whisking continuously until the mixture thickens. This may take a few minutes, so patience is key.
- Add Butter Slowly: Gradually add the melted butter while whisking vigorously. Continue until the sauce is smooth and has thickened. If the mixture becomes too thick, add a teaspoon of warm water to thin it out.
- Season: Add a pinch of cayenne pepper and salt to taste. The cayenne adds a nice subtle heat that complements the richness of the sauce.
4: Assemble the Crab Cake Eggs Benedict
- Toast the English Muffins: While everything is hot and ready, toast the English muffin halves until they’re golden and crisp. The crispy base is essential to hold up to the richness of the crab cake and the egg.
- Layer It Up: Place a crab cake on each half of the toasted English muffins. This forms the base of your crab cake eggs benedict.
- Top with Poached Egg: Gently place one poached egg on each crab cake. Be careful not to break the yolk, as a runny yolk is crucial to the dish’s creaminess.
- Add Hollandaise: Spoon the Hollandaise sauce over the eggs. Be generous—Hollandaise is what makes eggs benedict so decadent.
- Garnish: Garnish with chopped parsley or chives, and serve immediately. The fresh herbs add a pop of color and freshness to balance the dish.
Tips for the Perfect Crab Cake Eggs Benedict
- Fresh Crab Meat: For the best results, use fresh lump crab meat. The fresher the crab, the tastier your crab cake eggs benedict will be. If fresh crab isn’t available, high-quality canned lump crab meat can also work well.
- Hollandaise Consistency: To avoid a too-thick Hollandaise, add a tablespoon of warm water if needed while whisking. The sauce should be thick but pourable—similar to a rich custard.
- Keep Ingredients Warm: Make sure your English muffins and crab cakes are warm before assembling. This helps keep the final dish at the perfect serving temperature. Use a low-temperature oven to keep components warm as you work.
- Timing is Key: This dish comes together best when all the components are warm and freshly made. Coordinate your timing so that the crab cakes, poached eggs, and Hollandaise are ready at roughly the same time.
Delicious Variations of Crab Cake Eggs Benedict
- Spicy Crab Cake Benedict: Add finely chopped jalapeno to the crab cake mixture or a dash of hot sauce to the Hollandaise for an extra kick. This adds a layer of heat that balances well with the richness of the sauce and eggs.
- Avocado Addition: Place a slice of avocado on each crab cake before adding the poached egg. The creaminess of the avocado pairs perfectly with the other flavors, adding both richness and a slightly nutty flavor.
- Southern Style: Swap the English muffin for a freshly baked biscuit, adding a delightful southern twist to your crab cake eggs benedict. The biscuit’s buttery flakiness pairs wonderfully with the savory crab.
- Lemon Herb Hollandaise: For a brighter version, add lemon zest and fresh herbs such as dill or tarragon to the Hollandaise sauce. This variation brings a light, aromatic quality that pairs beautifully with the crab.
Pairing Ideas for Crab Cake Eggs Benedict
- Side Dishes: Serve your crab cake eggs benedict with a side of roasted asparagus or sautéed spinach. The earthy vegetables provide a nice contrast to the richness of the main dish.
- Brunch Beverages: Pair this dish with a mimosa or a Bloody Mary for a classic brunch experience. The acidity and lightness of these drinks help cut through the richness of the crab cakes and Hollandaise sauce.
- Salad: A light arugula salad with a lemon vinaigrette makes an excellent accompaniment, balancing the dish with some acidity and freshness.
Nutritional Information
Each serving of crab cake eggs benedict is packed with protein and healthy fats, making it a hearty and nutritious brunch option. The following values are approximate per serving:
- Calories: 560
- Protein: 30g
- Fat: 42g
- Carbohydrates: 28g
- Fiber: 2g
- Sodium: 870mg
- Cholesterol: 350mg
These values may vary based on the specific brands of ingredients used, especially the type of crab meat and mayonnaise. To make the dish lighter, consider using less butter in the Hollandaise or using a lighter mayonnaise in the crab cakes.
Frequently Asked Questions
How to make crab cake eggs benedict?
To make crab cake eggs benedict, prepare crab cakes, poach eggs, and create a creamy Hollandaise sauce. Assemble by layering crab cakes and poached eggs on toasted English muffins, topping with Hollandaise sauce.
What is the difference between eggs royale and eggs benedict?
Eggs benedict traditionally features Canadian bacon, while eggs royale substitutes the bacon with smoked salmon. Crab cake eggs benedict, on the other hand, replaces the Canadian bacon with flavorful crab cakes, creating a seafood-inspired version.
What is the name of the crab Benedict?
This dish is commonly known as crab cake eggs benedict. It is a delightful twist on the classic eggs benedict, featuring crispy crab cakes instead of ham or bacon.
What pairs best with crab cakes?
Crab cakes pair well with creamy coleslaw, roasted potatoes, or a simple green salad. For breakfast, consider serving crab cake eggs benedict with a side of fresh fruit or crispy hash browns. Another excellent pairing is a light, crisp white wine such as Sauvignon Blanc, which complements the rich flavors without overpowering them.
Can I make crab cake eggs benedict ahead of time?
While crab cake eggs benedict is best served fresh, you can make some components ahead of time. Prepare the crab cakes and refrigerate them for up to 24 hours before cooking. You can also make the Hollandaise sauce in advance and keep it in a warm thermos for up to an hour. When ready to serve, reheat the crab cakes in a skillet and poach the eggs just before assembling.
How do I keep Hollandaise sauce from curdling?
To keep Hollandaise sauce from curdling, make sure not to overheat it. Use a double boiler to maintain gentle heat, and whisk continuously. Adding the melted butter slowly helps prevent curdling as well. If the sauce appears to be separating, whisk in a teaspoon of warm water to bring it back together.
Conclusion
Crab cake eggs benedict is the perfect dish to elevate your brunch game. Whether you are making it for a special occasion or just because you want something extra delicious, this recipe delivers a satisfying blend of textures and flavors. The tender crab cakes, rich Hollandaise sauce, and perfectly poached eggs create a dish that is both elegant and comforting. With a few tips and a little practice, you will be able to make this stunning dish that will surely become a favorite in your home.