Restaurant-Style Crab Cake Benedict with Blender Hollandaise
Toasted English muffins topped with tender crab cakes, silky poached eggs, and foolproof blender hollandaise—this Crab Cake Benedict is pure brunch indulgence. Elegant, impressive, and surprisingly make-ahead friendly.
Servings: 4 servings
Calories: 740kcal
Ingredients
For The Crab Cakes
- 1 large egg
- 2 Tbsp mayonnaise
- 2 Tbsp fresh 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 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
- Flaky sea salt
- Freshly cracked black pepper
Instructions
- Make the crab cakes: Whisk together 1 egg, 2 Tbsp mayo, 2 tsp Old Bay, 2 tsp Dijon, 1 tsp Worcestershire, 2 Tbsp parsley, 2 Tbsp dill, 1 tsp salt, and ¼ tsp pepper. Gently fold in 1 lb crab meat and ⅔ cup crushed Ritz until just combined.
- Chill: Divide into 8 cakes, place on a parchment-lined sheet, and refrigerate 30 minutes (or up to 1 day).
- Cook: Shape into even rounds. Heat 2 Tbsp butter over medium and cook 2–3 minutes per side, until golden and crisp. Enjoy hot or room temp on toasted English muffins with a poached egg and blender hollandaise.
- Poach the eggs: Bring a few inches of water and 2 tsp white vinegar to a gentle simmer (not a boil). The vinegar helps the whites stay tight.
- Prep: Crack each egg into a fine mesh strainer to remove excess white, then transfer to a ramekin.
- Vortex: Stir the simmering water to create a gentle whirlpool.
- Cook: Slide eggs into the center (up to 4 at a time). Cook 3 minutes, until whites are set.
- Finish: Remove with a slotted spoon and drain on paper towels. If making ahead, transfer to an ice bath and refrigerate (in cold water) up to 5 days.
- Blender hollandaise: Melt 8 Tbsp unsalted butter (use 10 Tbsp for a thinner sauce). In a blender, combine 3 egg yolks, ¼ tsp Dijon (optional), 1 Tbsp lemon juice, ½ tsp Kosher salt, and a pinch of cayenne. Blend, then slowly stream in the hot butter until smooth, creamy, and emulsified.
- Assemble & serve: Toast and halve the English muffins (fork-split if you prefer). Butter if desired. Top each with a warm crab cake, a poached egg, and a generous spoonful of hollandaise. Finish with paprika, freshly cracked black pepper, flaky salt, and chopped herbs. Serve immediately!
Notes
- Poached eggs (make-ahead): Transfer to an ice bath, then store in cold water in a sealed container in the fridge up to 5 days.
- Reheat poached eggs: Lower into boiling water for 30 seconds, just until warmed through.
- Batch poaching: Cook 3–4 eggs at a time (not a dozen). Rest finished eggs on paper towels while cooking the rest. Properly poached yolks stay soft for hours at room temp.
- Crab cakes (make-ahead): Can be made up to 5 days ahead. Reheat at 350°F / 175°C for about 7 minutes or microwave 1–2 minutes, flipping once.
- Freezing crab cakes: Freeze cooked or uncooked in a single layer until firm, then transfer to airtight containers. Thaw overnight before cooking or reheating.
- Blender hollandaise: Keeps up to 2 days (best fresh). Reheat gently on the stovetop, whisking, or microwave in 15-second bursts, stirring between.
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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
