9x out of 10, if there is a Crab Cake Benedict on a menu, I am ordering it for brunch! It is the ultimate savory breakfast dish, and being the lover of seafood that I am, I find it hard to resist the combination of sweet crab meat, runny egg yolks, and rich, creamy hollandaise sauce (one of the Five French Mother Sauces)! Serve on top of crispy toasted English muffin halves to soak up all the deliciousness. Perfect flavor, perfect texture!
We’re going to show you (1) how to make crab cake benedicts at home, but also (2) how with a few simple tips and tricks, you’ll be able to prep everything ahead of time! Come Sunday morning, brunch is a breeze. Now that I can toast to.
Be sure to check out more of our easy brunch recipes, such as Creamy Eggs en Cocotte, 20-Minute Smoked Salmon Breakfast Tacos, or this make-ahead Breakfast Strata.
Ingredients For An Epic Crab Cake Benedict
First, you’ll need to make homemade crab cakes. This is the recipe for our Baltimore crab cakes we’ve been making for years. It’s a loosely packed patty made from blending:
- Jumbo lump crab meat, an egg to bind, mayonnaise, a few tablespoons of fresh herbs (parsley and dill or tarragon), Dijon mustard, Old Bay seasoning, Worcestershire, lemon, Kosher salt, black pepper, and…. Ritz crackers!
If you don’t have Ritz crackers, regular breadcrumbs work as well.
You’ll also need toasted English muffins, perfect poached eggs, and our quick, easy blender hollandaise sauce! Seriously, you’ll never want to make hollandaise any other way again.
To make the hollandaise, you’ll need:
- 3 egg yolks
- Fresh lemon juice
- Kosher salt
- Unsalted butter, melted and very hot
- Pinch of cayenne pepper or a dash of hot sauce (like Tobasco)
How To Make Crab Cakes
- Mix the wet ingredients and spices. Combine egg, mayonnaise, Old Bay, a few teaspoons Dijon, Worcestershire, fresh herbs, salt, and pepper in a large mixing bowl, then whisk well.
- Form the crab cake mixture. Add crabmeat and Ritz cracker crumbs, then mix gently until just combined.
- Portion the crab cakes. Divide the crab mixture into 8 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).
- Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium to medium-high heat in a large skillet or griddle. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately. Crab cakes should be served hot or room temperature on toasted English muffins with a poached egg and a drizzle of blender hollandaise sauce.
If you love these homemade crab cakes, be sure to check out our crab cake sandwich! (Same crab cake recipe, but they’re served with a delicious tartar sauce and tips for constructing the best sandwich!)
Perfect Poached Eggs
- Prepare the water. Fill a sauce pan with a few inches of water. Add 2 tsp distilled white vinegar, then bring to a simmer over medium heat. Don’t skip the vinegar — you can’t taste it at all, but it helps to keep the egg whites formed tightly around the yolk as they poach!
- Prep the eggs. Working with one egg at a time, crack an egg into a fine mesh strainer over a bowl. Shake slightly so that any excess white falls away. Carefully transfer the egg into a small ramekin until water is ready. Repeat with any remaining eggs, keeping 1 egg per ramekin.
- Create a vortex. When the water is up to a simmer (not a boil!), use a wooden spoon or spatula to stir in a clockwise direction, creating a vortex.
- Cook the eggs. Pour one of the strained eggs into the center of the pot. Repeat with additional eggs, up to 4 at a time. (*See note below for instructions on cooking larger batches of poached eggs.) Cook for 3 minutes, until the whites are set.
- Drain the eggs. If serving immediately, use a slotted spoon to remove the poached eggs. Place on a paper towel-lined plate while you assemble the crab cake benedict.
- If serving eggs later: immediately transfer poached eggs to an ice bath. The eggs will keep covered in the ice bath in a refrigerator for up to 5 days.
Note: I find eggs poach more evenly (and neatly) in smaller batches, 3 or 4 eggs at a time, depending on your comfort level. You can continue to use the same poaching water multiple times — even if pesky bits of egg white are floating around.
How To Make Hollandaise Sauce In A Blender
- Make the blender hollandaise: Begin by melting the butter in a small sauce pan. Combine egg yolks, Dijon mustard, lemon juice, Kosher salt, and a pinch of cayenne pepper (if using) in the Zwilling Enfinigy Power Blender, then blend until mixed well. Slowly stream in the hot melted butter, blending until the hollandaise is smooth, creamy, and fully emulsified.
Can I melt the butter in a microwave instead? Yes, you can, just be sure that the butter is piping hot before streaming slowly into the blender. Also, when you melt butter in a microwave, you’re more likely for it to pop and splatter everywhere, altering the ratio of butter in the hollandaise sauce (which affects the overall consistency).
While hollandaise sauce will keep for up to 2 days in a refrigerator, we prefer this component served fresh. That’s when it’s thickest and completely luscious. You lose some of the texture when you reheat it (though we’ve included instructions below for doing so).
Also, because we’re making the hollandaise sauce in our Zwilling Enfinigy Power Blender, it comes together in minutes! Easy to whip up, especially if everything else was made ahead!
For a thicker hollandaise sauce, use 8 Tbsp melted butter. For a thinner hollandaise sauce, use 10 Tbsp melted butter.
How To Assemble Eggs Benedict
We’ve made it! We’ve got all the components ready for the best ever crab benedict and now it’s simply a matter of plating. Here’s how to do it:
- Toast the English muffins. Slice English muffins in half (or, if you’re old school like me, use a fork inserted into the center of the English muffin and work your way around the circumference of the muffin until halved). Optional: spread some softened butter on each toasted muffin half.
- Add the crab cake. Place a warm crab cake on top of each muffin half.
- Add a poached egg. Place one poached egg on top of each crab cake.
- Spoon on the hollandaise. Drizzle hollandaise on top of each poached egg.
- Garnish and serve. We recommend topping each poached egg with a sprinkle of paprika, freshly cracked black pepper, a pinch of flaky sea salt. Optional: top with finely chopped herbs.
I mean, how freakin’ delicious does that look?! Well done, you!
How To Serve
Should we start with booze? We should, right?! Nothing says boozy brunch quite like a Bloody Mary bar. Other go-to brunch cocktails include classic mimosas (fill a Champagne flute ⅔ with your favorite ice cold bubbly, then top with a splash of orange juice!) and bellinis. We love them all!
As far as side dishes, hash browns or pan fried potatoes and onions are staples at diners, and for good reason. Everyone loves breakfast potatoes! When we’re in the mood for something lighter, we’ll go with either sliced tomatoes with flaky sea salt (showing that simple is best), fresh fruit, or a few slices of crispy bacon.
If you’re more team ‘breakfast for dinner,’ consider serving your crab cake benedict with a light green salad. Keep it simple and let the crab cakes and hollandaise shine!
FAQs
Yes! Transfer poached eggs to an ice bath immediately after cooking. Store in cold water in a sealed container in a refrigerator until needed.
Poached eggs will keep in cold water in a refrigerator for up to 5 days.
Bring a pot of water to a boil. When ready, slowly lower eggs into water. Allow to heat for 30 seconds, until warmed throughout. Serve immediately.
Here’s the thing: it gets tricky to poach a lot of eggs at once. We certainly would not recommend a dozen of eggs at once. Instead, poach eggs in smaller quantities (3-4 eggs at a time), then transfer to a paper towel-lined plate and rest while you cook any remaining eggs. When poached properly, the yolks will stay soft for hours at room temperature (yes, really!).
Yes! Reheat cooked crab cakes in an oven until crispy (about ~7 minutes at 350 F) or in a microwave on high for 1-2 minutes, flipping once during heating. Crab cakes can be made up to 5 days ahead of time.
You can do either! Freeze crab cakes in a single layer until frozen, about 1-2 hours, then transfer to a sealed, airtight container. If freezing uncooked crab cakes, simply thaw overnight in a refrigerator, then follow instructions for cooking as written below.
Hollandaise will keep for up to 2 days, but honestly it is best fresh. To reheat, place hollandaise in a small sauce pan and place over medium heat until warm, whisking occasionally. Alternatively, you can microwave in 15 second increments, whisking in between, until warm.
Make this Crab Cake Benedict the star of your next brunch and prepare to be labeled a kitchen god(dess)! We promise you will not regret one single bite, and you will likely feel a huge sense of accomplishment because daaaaaamn you just made an epic restaurant-worthy breakfast!
If you make this Crab Cake Benedict recipe, please let us know by leaving a review and rating below!
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Easy Crab Cake Benedict with Blender Hollandaise
Ingredients
For The Crab Cakes
- 1 large egg
- 3 Tbsp mayonnaise
- 2 Tbsp parsley finely chopped
- 2 Tbsp dill or tarragon, finely chopped
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 ½ tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 1 lb jumbo lump crab meat picked through for cartilage and shells
- 20 Ritz crackers ground into fine crumbs, or ⅔ cup breadcrumbs
For The Poached Eggs
- 8 large eggs
- 2 tsp distilled white vinegar
For The Blender Hollandaise Sauce
- 3 large egg yolks
- 1 Tbsp lemon juice about ½ lemon
- ½ tsp Kosher salt
- ¼ tsp Dijon optional
- pinch of Cayenne pepper
- 8 Tbsp unsalted butter melted (use 10 Tbsp for a thinner sauce)
For Serving
- 4 English muffins halved
- Paprika optional, for serving
- Flaky sea salt for serving
- Freshly cracked black pepper for serving
Instructions
Make The Crab Cakes
- Mix the wet ingredients and spices. Combine 1 egg, 3 Tbsp mayonnaise, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp parsley, 2 Tbsp dill, 1 ½ tsp salt, and ¼ tsp pepper in a large mixing bowl, then whisk well.
- Form the crab cake mixture. Add 1 lb crab meat and ⅔ cup Ritz cracker crumbs, then mix gently until just combined.
- Portion the crab cakes. Divide the mixture into 8 crab cakes. Place on a parchment lined baking sheet, then refrigerate for 30 minutes (or up to 1 day).
- Cook the crab cakes. When ready, gently form the crab cakes into uniform size and shape, pressing down slightly and smoothing the edges to form a flat, round circle. Heat 2 Tbsp unsalted butter over medium heat in a large skillet or griddle. Cook crab cakes for 2-3 minutes per side, or until golden brown and crispy.
- Serve immediately. Crab cakes should be served hot or room temperature on toasted English muffins with a poached egg and a drizzle of blender hollandaise sauce.
Poach The Eggs
- Prepare the water. Fill a sauce pan with a few inches of water. Add 2 tsp distilled white vinegar, then bring to a simmer over medium heat. Don't skip the vinegar — you can't taste it at all, but it helps to keep the egg whites formed tightly around the yolk as they poach!
- Prep the eggs. Working with one egg at a time, crack an egg into a fine mesh strainer over a bowl. Shake slightly so that any excess white falls away. Carefully transfer the egg into a small ramekin until water is ready. Repeat with any remaining eggs, keeping 1 egg per ramekin.
- Create a vortex. When the water is up to a simmer (not a boil!), use a wooden spoon or spatula to stir in a clockwise direction, creating a vortex.
- Cook the eggs. Pour one of the strained eggs into the center of the pot. Repeat with additional eggs, up to 4 at a time. (*See note below for instructions on cooking larger batches of poached eggs.) Cook for 3 minutes, until the whites are set.
- Drain the eggs. If serving immediately, use a slotted spoon to remove the poached eggs. Place on a paper towel-lined plate while you assemble the crab cake benedict.
- If serving eggs later: immediately transfer poached eggs to an ice bath. The eggs will keep covered in the ice bath in a refrigerator for up to 5 days.
Make The Blender Hollandaise
- Melt the butter: Begin by melting 8 Tbsp unsalted butter in a small saucepan. For a thinner sauce, use 10 Tbsp unsalted butter.
- Make the blender hollandaise: Begin by melting the butter in a small sauce pan. Combine 3 egg yolks, ¼ tsp Dijon mustard (optional), 1 Tbsp lemon juice, ½ tsp Kosher salt, and a pinch of cayenne pepper (if using) in the Zwilling Enfinigy Power Blender, then blend until mixed well. Slowly stream in the hot melted butter, blending until the hollandaise is smooth, creamy, and fully emulsified.
Assemble Benedicts And Serve!
- Toast the English muffins. Slice English muffins in half (or, if you're old school like me, use a fork inserted into the center of the English muffin and work your way around the circumference of the muffin until halved). Optional: spread some softened butter on each toasted muffin half.
- Add the crab cake. Place a warm crab cake on top of each muffin half.Add a poached egg. Place one poached egg on top of each crab cake.
- Spoon on the hollandaise. Drizzle hollandaise on top of each poached egg.
- Garnish and serve. We recommend topping each poached egg with a sprinkle of paprika, freshly cracked black pepper, a pinch of flaky sea salt. Optional: top with finely chopped herbs.
Notes
- Can the eggs be poached ahead of time? Yes! Transfer poached eggs to an ice bath immediately after cooking. Store in cold water in a sealed container in a refrigerator until needed.
- How long will poached eggs keep? Poached eggs will keep in cold water in a refrigerator for up to 5 days.
- How do you reheat poached eggs? Bring a pot of water to a boil. When ready, slowly lower eggs into water. Allow to heat for 30 seconds, until warmed throughout. Serve immediately.
- Can I make large batch poached eggs? Here’s the thing: it gets tricky to poach a lot of eggs at once. We certainly would not recommend a dozen of eggs at once. Instead, poach eggs in smaller quantities (3-4 eggs at a time), then transfer to a paper towel-lined plate and rest while you cook any remaining eggs. When poached properly, the yolks will stay soft for hours at room temperature (yes, really!).
- Can the crab cakes be prepped ahead of time? Yes! Reheat cooked crab cakes in an oven until crispy (about ~7 minutes at 350 F) or in a microwave on high for 1-2 minutes, flipping once during heating. Crab cakes can be made up to 5 days ahead of time.
- Do I freeze the crab cakes cooked or uncooked? You can do either! Freeze crab cakes in a single layer until frozen, about 1-2 hours, then transfer to a sealed, airtight container. If freezing uncooked crab cakes, simply thaw overnight in a refrigerator, then follow instructions for cooking as written below.
- How to reheat frozen cooked crab cakes: Simply thaw overnight, then follow reheating instructions above (FAQ #5).
- How long will the blender hollandaise last? Hollandaise will keep for up to 2 days, but honestly it is best fresh. To reheat, place hollandaise in a small sauce pan and place over medium heat until warm, whisking occasionally. Alternatively, you can microwave in 15 second increments, whisking in between, until warm.
First and foremost, THANK YOU Ari & Well Seasoned Studio for the amazing and excellent content you share with our community. I have made various of your recipes and loved each one! Always with excellent results and super easy to follow. I have attended your cooking class and it was excellent.
This time, I made your Crabcake Eggs Benedict and I am in awe! Poached eggs are something I have been hesitant to make but took a chance for this Father’s Day and made them for my hubby. . This recipe (like all of hers) was so easy to follow and the outcome was perfect. Loved the ease of making the hollandaise sauce. I have watched my best friend make hollandaise from scratch and just whipping the eggs seemed like a Herculean task. Not Ari’s! So easy, delicious and perfect! Thank you Ari for always being so accessible for questions, suggestions and ideas.
If you’re hesitant to make this recipe, don’t be! You won’t be disappointed!!
You are too wonderful for words, Li! Thanks so much for trusting me with such an important meal. This is one of my favorite breakfast recipes of all time. That hollandaise couldn’t be easier, and omg the crab cakes! It’s all so good and it sounds like nailed every step!! xo, Ari
I am with you 💯%. If crab cakes are on a brunch menu, I cannot resist either! I make them atleast twice a month at home, but I lazily skip the hollandaise. I’ll have to give it a go! Quick question, do you marinade the tomatoes with anything?
LOVE these crab cakes, they’re my fav! Here’s the tomato salad recipe (though certainly you could just serve with sliced tomatoes topped with flaky sea salt): https://www.wellseasonedstudio.com/tomato-and-onion-salad/