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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Crab cake benedict with blender hollandaise

Crab Cake Benedict

Posted by: Ari Laing

The crab cake benedict is the king of all breakfast dishes! Toasted English muffins, homemade Baltimore crab cakes, perfect poached eggs, and an easy hollandaise sauce made right in a blender. A seriously luxurious brunch that will leave your guests speechless. Instructions included for how to make almost everything ahead of time and easily reheat.

recipe +-

Posted by: Ari Laing
Homemade crab cake benedict with hollandaise
Print Recipe
5 from 2 votes

Crab Cake Benedict

The crab cake benedict is the king of all breakfast dishes! Toasted English muffins, homemade Baltimore crab cakes, perfect poached eggs, and an easy hollandaise sauce made right in a blender. A seriously luxurious brunch that will leave your guests speechless. Instructions included for how to make almost everything ahead of time and easily reheat.
Prep Time25 mins
Cook Time25 mins
Resting Time For Crab Cakes30 mins
Total Time1 hr 20 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: baltimore crab cakes, blender hollandaise, hollandaise sauce, poached eggs
Servings: 4 servings
Calories: 740kcal
Author: Ari Laing

Equipment

  • Zwilling Enfinigy Power Blender
  • Fine mesh sieve
  • Small saucepan
  • Slotted spoon
  • Sheet pan
  • Griddle or skillet

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 egg, mayonnaise, Old Bay, Dijon, Worcestershire, fresh herbs, salt, and pepper in a large mixing bowl, then whisk well.
  • Form the crab cake mixture. Add crab meat and Ritz cracker crumbs, then mix gently until just combined.
    Mixing crab meat with seasonings in a bowl
  • 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).
    Forming crab cakes
  • 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.
    Cooking crab cakes on a griddle
  • 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.
    Eggs cracked into ramkeins for poaching
  • 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 egg yolks, Dijon mustard (optional), 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.
    Blender hollandaise sauce

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.
    How to assemble a crab cake benedict
  • 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

Frequently Asked Questions
  1. 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.
  2. How long will poached eggs keep? Poached eggs will keep in cold water in a refrigerator for up to 5 days.
  3. 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.
  4. 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!).
  5. 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.
  6. 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.
  7. How to reheat frozen cooked crab cakes: Simply thaw overnight, then follow reheating instructions above (FAQ #5).
  8. 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.

Nutrition

Serving: 2crab cake benedicts | Calories: 740kcal | Carbohydrates: 40g | Protein: 43g | Fat: 45g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 666mg | Sodium: 2799mg | Potassium: 546mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1741IU | Vitamin C: 13mg | Calcium: 211mg | Iron: 5mg
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