Crab Cake Benedict

benedict breakfast crab cakes

Crab Cake Benedict

Mom's crabby? Make her a benedict! Dividing our normal-sized crab cakes in half ensures you get the proper crab cake to hollandaise to english muffin ratio. Don't have crab cakes? Sub in fried oysters!

Ingredients (makes 2 plates)

2 crab cakes - split into two patties each
2 english muffins - split in half
butter, for cooking
Watercress, spinach, arugula, or even a slice of tomato or a quarter of an avocado
4 slices of bacon - cut in half
Hollandaise - recipe at the end of this method - make first!


Split the English Muffins in half. If you don't have any - and we didn't when we took this picture, but hey! there's a pandemic happening and we live far from the nearest grocery store - take a water glass and punch out some bread rounds. If mom doesn't like bread, buy her a dozen Blue Pools

Get a cast iron pan, or a large skillet hot, and toss a knob of butter in.

Put your bacon in the pan, at the edge.

Put your baby crab cakes in, towards the middle.

Once the bacon has started to cook, and the crab cakes have started to brown, put your muffins, cut side down, in the pan as well.

If your pan isn't big enough for everything, cook the bacon first without butter, and then cook the crab cakes and the muffins in the bacon fat and add the butter as needed.

Once you've got the bacon cooked, the muffin toasted, and the crab cakes hot inside (165 degrees if you please) it's time to assemble!

Layer a toasted bread item, then the watercress, then the crab cake, then the bacon, and ladle Hollandaise over the top. You're a chef now, feel good about yourself, and don't forget to make the *chef kiss* to seal the deal.


Hollandaise Recipe:

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt


Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, the water should not touch the bottom of the bowl. (Or use a double boiler). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.



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