Mother’s Day Crab Cake Benedict

Name: Mother's Day Crab Cake Benedict
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup fresh lump crab meat; 1/4 cup mayonnaise; 1 tsp Dijon mustard; 1 tsp Old Bay seasoning; 2 tbsp chopped fresh parsley; Salt and pepper to taste; 2 large eggs (for poaching); 2 English muffins, split and toasted; 1/2 cup unsalted butter (for hollandaise); 3 egg yolks (for hollandaise); 1 tbsp lemon juice (freshly squeezed); Dash of cayenne pepper

Recipe By:

Ruth

Posted:

April 4, 2025

Updated:

April 4, 2025

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The aroma of sizzling crab cakes fills the air, mingling with the rich scent of perfectly poached eggs and velvety hollandaise sauce. This Mother’s Day Crab Cake Benedict is not just a dish it’s an experience that tantalizes your taste buds and warms your heart. Imagine every bite bursting with succulent crab meat, complemented by crunchy greens and buttery toast that’s a morning worth waking up for.

Every year, my family and I gather to celebrate Mother’s Day with this delightful dish. Picture me in the kitchen, channeling my inner chef while trying to remember all those times my mom said, “Just add a pinch of love.” Spoiler alert: I’ve definitely added more than a pinch Each forkful reminds us of sweet memories shared at breakfast tables filled with laughter and stories.

Why You'll Love This Recipe

This Mother’s Day Crab Cake Benedict is incredibly easy to prepare, making brunch stress-free
The flavor profile combines savory crab cakes with creamy hollandaise, creating a luxurious experience
Visually stunning, it brings vibrant colors to your table
It’s versatile enough to enjoy on special occasions or any lazy Sunday morning

This dish has always left my guests speechless especially when they realize I made it from scratch

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Crab Meat: Fresh or lump crab meat works best for that sweet, oceanic flavor that defines the dish.
Eggs: Large eggs are essential for poaching fresher eggs yield better results.
English Muffins: Opt for whole grain or classic varieties they provide a sturdy base for toppings.
Mayonnaise: A good quality mayo adds creaminess to the crab mixture homemade is even better if you’re feeling adventurous.
Dijon Mustard: Just a teaspoon gives a tangy kick that perfectly balances the richness of the dish.
Old Bay Seasoning: This iconic blend enhances the seafood flavor feel free to adjust according to your spice tolerance.
Butter: Unsalted butter is best for making hollandaise sauce it allows you to control the saltiness.
Lemon Juice: Freshly squeezed lemon juice brightens up flavors and adds necessary acidity.
Fresh Parsley: Chopped parsley not only adds color but also freshness to each bite.
Salt and Pepper: Essential seasonings that bring everything together don’t skimp on these

For the Sauce:

Egg Yolks: Use fresh yolks for a rich hollandaise sauce that’s creamy and smooth.
Cayenne Pepper: A dash of cayenne provides that hint of heat adjust based on your preference
Water or Vinegar (for poaching): Adding vinegar helps keep egg whites intact while poaching.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Crab Cakes: In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, salt, and pepper. Form into patties and chill for 30 minutes to help them hold their shape.

Sauté the Crab Cakes: Heat butter in a skillet over medium heat until bubbly. Cook crab cakes for about 4-5 minutes on each side until golden brown and crispy. Keep them warm while you prepare other components.

Poach the Eggs: Fill a saucepan with water and add a splash of vinegar. Bring it to a gentle simmer. Crack eggs into small cups one by one before gently sliding them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny.

Make Hollandaise Sauce : Whisk egg yolks in a bowl over simmering water until pale. Gradually whisk in melted butter until thickened. Add lemon juice, cayenne pepper, salt, and stir until combined.

Assemble Your Benedicts : Toast English muffins lightly before placing one crab cake on each half. Top with poached eggs before drizzling generously with hollandaise sauce. Garnish with extra parsley for visual appeal.

Enjoy this unforgettable Mother’s Day Crab Cake Benedict as you create new memories filled with laughter and good food

You Must Know

The key to a great Mother’s Day Crab Cake Benedict is in the crab quality fresh lump crab meat makes all the difference
Always check for shells when preparing your cakes, and don’t skimp on seasoning for maximum flavor
A touch of lemon zest adds brightness, elevating the dish beautifully

Perfecting the Cooking Process

Start by preparing the crab cakes, then poach the eggs while toasting English muffins for efficiency. Assemble everything quickly to serve hot.

Serving and storing

Add Your Touch

Feel free to swap out crab for shrimp or add spices like Old Bay for a flavorful twist. Fresh herbs can also enhance your dish.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through.

Chef's Helpful Tips

Use fresh ingredients for the best flavor frozen crab may lack texture and taste
Don’t rush the egg poaching a gentle simmer creates perfect silky whites
Lastly, always taste your mixture before frying to ensure seasoning is just right

Sharing this dish at brunch with friends always brings laughter and smiles it’s become a beloved tradition that everyone looks forward to each year.

FAQs