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A serving of crab cake benedict on a toasted muffin, layered with spinach, topped with a poached egg and hollandaise sauce, garnished with fresh thyme and served with a lemon wedge.

Crab Cake Benedict

A show-stopping brunch classic that combines golden Crab Cake Benedict, creamy hollandaise, and poached eggs on toasted English muffins. Balanced, comforting, and surprisingly easy to make with smart prep.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Main Course
Cuisine: American, Coastal, Southern
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cakes:
  • 1 lb Lump crab meat - Fresh or high-quality canned
  • ⅓ cup Breadcrumbs - Preferably panko
  • 2 tablespoon Mayonnaise - Regular or avocado-based
  • 1 teaspoon Dijon mustard
  • 1 Egg - For binding
  • 1 teaspoon Old Bay seasoning - Or to taste
  • 1 tablespoon Lemon juice - Freshly squeezed
  • 2 tablespoon Green onions - Finely chopped
  • 1 tablespoon Fresh dill - Optional but recommended
For the Hollandaise:
  • 3 Egg yolks
  • ½ cup Butter - Melted can sub plant-based
  • 1 tablespoon Lemon juice - Freshly squeezed
  • 1 pinch Cayenne pepper - Optional
  • ¼ teaspoon Salt
  • 1 teaspoon Lemon zest - Optional for brightness
The Base:
  • 4 English muffins - Split and toasted
  • 8 Eggs - For poaching
  • 1 tablespoon White vinegar - Added to poaching water
  • 1 tablespoon Fresh chives - For garnish

Equipment

  • 1 Large nonstick skillet (For pan-frying crab cakes)
  • 1 Double boiler (Or heat-safe bowl over saucepan)
  • 1 Slotted spoon (For poaching eggs)
  • 1 Wire whisk (Essential for hollandaise)
  • 4 Small bowls (For cracking and holding eggs)

Method
 

  1. A rich, savory brunch with poached eggs, hollandaise, and crab cakes.
    A plate of golden-brown crab cakes garnished with herbs, one broken open to reveal the moist crab filling inside, served with salad greens and lemon wedges.
  2. A showstopping weekend meal that feels both fancy and comforting.
    A saucepan with yellow hollandaise sauce being whisked until smooth, with bubbles forming on the surface.
  3. This crab cake benedict is always requested when guests come over.
    A frying pan with multiple sunny-side-up eggs sizzling in butter, seasoned with herbs, and stirred with a wooden spoon.
  4. Inspired by East Coast flavors, this dish brings the seaside to brunch.
    A close-up of crab cake benedict served on toasted English muffins, topped with poached eggs and hollandaise sauce, garnished with herbs and accompanied by a lemon wedge.
  5. Perfect for slow mornings and shared family stories at the table.
    A serving of crab cake benedict on a toasted muffin, layered with spinach, topped with a poached egg and hollandaise sauce, garnished with fresh thyme and served with a lemon wedge.

Nutrition

Serving: 250gCalories: 520kcalCarbohydrates: 18gProtein: 28gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 295mgSodium: 710mgPotassium: 310mgFiber: 1gSugar: 2gVitamin A: 780IUVitamin C: 4mgCalcium: 110mgIron: 2.1mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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