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Crispy Crab Cake Benedict Recipe Easy Savory Brunch with Old Bay

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A savory brunch recipe featuring crispy crab cakes seasoned with Old Bay, topped with poached eggs and homemade hollandaise sauce. Perfect for lazy weekend breakfasts or impressing guests.

Ingredients

Scale
  • 1 lb lump crab meat, picked over for shells
  • 1/2 cup breadcrumbs (panko recommended)
  • 1 large egg, beaten (room temperature)
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp vegetable oil or clarified butter (for frying)
  • 3 large egg yolks (for hollandaise sauce)
  • 1 tbsp fresh lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper or dash of hot sauce (optional)
  • Salt, to taste (for hollandaise sauce)
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • Fresh chives or extra parsley, chopped (for garnish)

Instructions

  1. Prepare the Crab Cakes: In a medium bowl, gently mix lump crab meat, breadcrumbs, beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, garlic powder, salt, and pepper. Form into 4 patties about 3 inches in diameter. Refrigerate for 15 minutes.
  2. Make the Hollandaise Sauce: Fill a saucepan with an inch of water and bring to a gentle simmer. Whisk egg yolks with lemon juice in a heatproof bowl until slightly thickened. Place bowl over simmering water, ensuring it doesn’t touch the water. Slowly drizzle in melted butter while whisking constantly until thick and creamy. Season with salt and cayenne or hot sauce if desired. Keep warm off direct heat.
  3. Cook the Crab Cakes: Heat vegetable oil or clarified butter in a large skillet over medium heat. Fry crab cakes 3-4 minutes per side until golden and crispy. Drain on paper towels.
  4. Poach the Eggs: Bring 3-4 inches of water to a gentle simmer in a large saucepan. Add a splash of vinegar if desired. Crack eggs into a small bowl and gently slide into simmering water. Poach about 3 minutes for runny yolks. Remove with slotted spoon and drain.
  5. Toast the English Muffins until golden and crisp.
  6. Assemble the Benedict: Place toasted muffin halves on plates. Top each with a crab cake, then a poached egg. Spoon warm hollandaise sauce over the top. Garnish with chopped chives or parsley.
  7. Serve immediately with optional sides like mixed greens or breakfast potatoes.

Notes

Use lump crab meat with large chunks for best texture. Chill crab cakes before frying to help them hold shape. If hollandaise sauce breaks, whisk in a teaspoon of cold water to re-emulsify. For gluten-free, substitute breadcrumbs with crushed gluten-free crackers or almond flour. For dairy-free, use vegan butter alternative in hollandaise.

Nutrition

Keywords: crab cake benedict, Old Bay seasoning, brunch recipe, poached eggs, hollandaise sauce, savory brunch, seafood brunch

Find it online: https://yumnode.com/crispy-crab-cake-benedict-recipe-easy-savory-brunch-with-old-bay/