Mother’s Day Crab Cake Benedict
Crab Cake Benedict is a decadent brunch dish that combines crispy crab cakes with perfectly poached eggs and rich hollandaise sauce. Ideal for Mother’s Day or any special occasion, this recipe brings together the flavors of fresh crab, zesty lemon, and aromatic spices. Serve it on toasted English muffins for a visually stunning presentation that will impress family and friends. Enjoy a delightful morning filled with laughter and deliciousness!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Brunch
- Method: Skillet, Poaching
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- In a bowl, combine crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, salt, and pepper. Form into patties and chill for 30 minutes.
- Heat butter in a skillet over medium heat. Cook crab cakes for about 4-5 minutes per side until golden brown.
- In a saucepan, bring water and vinegar to a gentle simmer. Crack eggs into small cups and slide them into the water. Poach for 3-4 minutes until whites are set but yolks remain runny.
- For hollandaise: whisk egg yolks over simmering water until pale. Slowly whisk in melted butter until thickened. Stir in lemon juice and cayenne.
- Assemble by placing crab cakes on toasted English muffins, topping with poached eggs, drizzling hollandaise sauce over them, and garnishing with parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 1g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 350mg
Keywords: Ensure your crab meat is fresh for optimal flavor. If desired, substitute shrimp for crab or add other spices like paprika or fresh herbs. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F.