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Crab Cake Benedict Recipe

 Crab cake Benedict is a variation of the traditional eggs Benedict dish, which typically features a poached egg and Canadian bacon or ham on an English muffin, topped with hollandaise sauce. In a crab cake Benedict, the Canadian bacon or ham is replaced with a crab cake. It is typically served as a brunch dish and is a popular menu item at seafood restaurants.

Crab Cake Benedict Recipe

How do I form the crab cakes?

To form crab cakes, you will need to combine crabmeat, mayonnaise, egg, Dijon mustard, Old Bay seasoning or other crab cake seasoning, diced red bell pepper, sliced green onions, chopped parsley, and breadcrumbs in a large mixing bowl. Mix the ingredients gently but thoroughly. Then, gradually add breadcrumbs to the mixture, using just enough to bind the ingredients together. Next, form the mixture into cakes about 1/2 inch thick and 3 inches in diameter. Heat oil in a skillet over medium-high heat and add the crab cakes to the skillet. Each side should be cooked for 3 to 4 minutes, or until golden brown and crispy. Remove the crab cakes from the skillet and drain on a paper towel-lined plate. Serve immediately.

Do I need to chill the crab cakes before cooking them texte?

It is not necessary to chill the crab cakes before cooking them, but it can be helpful. Chilling the crab cakes for a short period of time (about 30 minutes to an hour) before cooking can help them hold their shape better and prevent them from falling apart during cooking. It also allows the flavors to meld together. If you don't have time to chill them, you can still cook them right away. Just be careful when handling them and be prepared for them to be slightly more delicate.

Crab Cake Benedict Recipe

Can I make the crab cakes in advance texte?

You can make crab cakes in advance. Once you've formed the crab cakes, you can place them on a baking sheet or plate, cover them with plastic wrap, and refrigerate them for up to 24 hours. This will allow the flavors to meld together and will also make it easier to cook them, as the cakes will hold together better.

When ready to cook them, heat oil in a skillet over medium-high heat and add the crab cakes. Each side should be cooked for 3 to 4 minutes, or until golden brown and crispy.


You can also fully cook the crab cakes and then reheat them before serving them in an oven or skillet. To do this, store them in a heatproof bowl over a pot of simmering water. them in the refrigerator, and have them ready to go when you need them.

Crab Cake Benedict Recipe

Can I make the poached eggs in advance texte?

It is not recommended to make poached eggs in advance as they are best served immediately after cooking. The delicate texture of poached eggs can be affected by reheating, so it's best to poach them fresh if possible. However, if you need to make them ahead of time for a large group or for meal prep, you can try the "Sous Vide" or "Shirred" method that I previously mentioned, but please note that both methods may affect the texture of the yolk.

Can I make hollandaise sauce in advance texte?

Yes, you can make hollandaise sauce in advance. However, hollandaise sauce is traditionally served immediately after it's made. If you need to make it ahead of time, you can prepare the sauce up to 2 hours in advance and keep it warm in a double boiler or over a pot of boiling water, in a heat-resistant bowl.

It's important to keep the temperature low and keep it covered to prevent a skin from forming on the surface.

Alternatively, you can also make hollandaise sauce in advance and store it in the refrigerator for up to 3 days. To reheat, place the sauce in a double boiler or heatproof bowl set over a pan of simmering water and stir until it becomes smooth and heated through. Be sure to stir constantly to prevent the sauce from curdling.

It's worth noting that the texture and consistency of hollandaise sauce can change when reheated, so it's best to make it fresh if possible.


4 English muffins, split and toasted

8 crab cakes, cooked and warmed

8 poached eggs

1 cup hollandaise sauce, warmed

Fresh parsley or chives, for garnish


Preheat your oven to 250°F.

Toast English muffins in a toaster or on a baking sheet in the oven until they are golden brown.

Place two crab cakes on top of each English muffin half.

Place the poached eggs on top of the crab cakes.

Spoon hollandaise sauce over the poached eggs.

Garnish with fresh parsley or chives.

Serve immediately and enjoy!

You can also add some variations to this recipe like adding bacon, smoked salmon, avocado, or even some greens.

Note: If you are using pre-made crab cakes, make sure to warm them up before serving.

And also, if you are making hollandaise sauce from scratch, make sure to keep it warm before spooning it over the poached eggs.

Crab Cake Benedict Recipe

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