Crab Cake Benedict

These are no joke. These eggs Benedict are sitting on top of a crab cake instead of a traditional English muffin. 

Crab Cake Benedict

Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
Yield: 4 crab cake eggs Benedict (approx. 2 servings)


For Crab Cakes

Wet Mix Ingredients:

  • 250g blue crab claw meat, cleaned

  • 2 tbsp. red bell pepper, minced

  • 1 tbsp. shallot, minced

  • ½ tsp. fresh parsley, minced

  • ½ tsp. fresh dill, minced

  • ½ tsp. hot sauce

  • Zest of ½ a lemon

  • ¼ cup mayonnaise

  • ¼ cup panko breadcrumbs

  • ½ tsp. salt

Dry Breading Ingredients:

  • ½ cup all purpose flour

  • 1 egg + 1 tbsp. water, whisked together

  • 1 cup panko breadcrumbs

For the Hollandaise

  • ½ cup melted clarified butter

  • 6 egg yolks

  • ½ tsp. lemon juice

  • ½ tsp. white wine

  • ½ tsp. hot sauce

  • ¼ tsp. salt

For the Chili & Red Pepper Oil

  • ½ cup olive oil

  • 1 tbsp. minced roasted red pepper

  • ¼ tsp. crushed red chilies

  • ¼ tsp. salt

For Assembly

  • 4 eggs, poached

  • Small handful micro greens

  • 2 cups hash browns


Combine the wet mix ingredients in a medium sized mixing bowl. Cover and refrigerate for 30 minutes. Place the flour, egg wash and breadcrumbs in 3 separate bowls. Portion the chilled crab cake mixture into 4 even pieces. Roll into balls and then flatten (try to get them into the approximate shape/size of a half of an English muffin). Coat each crab cake in flour, shaking off any excess, then dip in egg wash, then cover in breadcrumbs. Return to fridge.

Combine all ingredients for the chilli & red pepper oil and set aside.

Now time for the hollandaise sauce. In a medium sized stainless steel bowl, vigorously whisk egg yolks, lemon juice, white wine, hot sauce until thick and doubled in volume. Place the bowl over a saucepan containing simmering water; ensuring the water is not touching the bottom of the bowl. Slowly add in butter, continuously whisking until light and fluffy and doubled in volume. Remove from heat and stir in salt. Cover until ready to use. If sauce becomes too thick, whisk in a few drops of warm water.

Preheat oven to 350F. Melt butter or heat oil in a non-stick pan over medium-high heat. Cook crab cakes until golden brown on both sides. Transfer the cakes to an ovenproof pan and cook for 5-7 minutes or until heated through.

To assemble, place poached eggs on top of crab cakes. Top with hollandaise sauce and drizzle with chili and red pepper oil. Garnish with micro greens and serve with hash browns.