Crab Cake Egg Benedict

Crab Cake Egg Benedict


1/2 cup finely chopped onion

1/2 cup finely chopped celery

6 tablespoons unsalted butter

1 pound lump crab meat

1/3 cup fine dry bread crumbs

1/2 cup mayonnaise

1/2 teaspoon seafood seasoning

1/2 teaspoon Worcestershire sauce

A few drops hot sauce

2 tablespoons minced parsley

For the eggs Benedict:

Hollandaise Sauce (see recipe below)

2 English Muffins

1/2 teaspoon white vinegar (optional)

4 Eggs

Serves 4


1. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.

2. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.

3. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.

4. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

5. See below to prepare the hollandaise sauce.

6. Poach the eggs.

7. Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.

8 Assemble as follows: English muffin, crab cakes (one on each muffin), eggs, and hollandaise sauce.


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Hollandaise Sauce


3 egg yolks

1 tablespoon lemon juice

8 tablespoons salted butter

1 tablespoon hot water

Pinch of cayenne pepper (optional)



1. Melt the butter in microwave or in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

2. As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. It will take about 20-30 seconds.

3. Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.

4. Add hot water as a final step in blending your hollandaise sauce.

5. For a bit thinner hollandaise sauce, add hot water, a tablespoon at a time, pulsing after each addition until the hollandaise reaches the preferred consistency.

6. Add more lemon juice if desired.

7.  Add a pinch of cayenne pepper to final hollandaise sauce (optional)

Published on April 30, 2015
Topics: Food Recipes, Pairings
About the Author
Dylan Garret

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