Crab Cake Benedict

The mere thought of Mother’s Day Crab Cake Benedict brings a smile to my face, invoking images of fluffy crab cakes perched atop perfectly poached eggs, all drizzled with a creamy hollandaise sauce. Just imagine the combination of sweet crab meat, rich buttery flavor, and that satisfying crunch it’s like a warm hug on your plate.

Every time I whip up this delightful dish, I’m transported back to a sunny Mother’s Day brunch at my mom’s house. The aroma of buttery toast and fresh crab wafting through the air still lingers in my memory. This dish isn’t just a meal it’s an experience meant for celebrating the special moments that make life deliciously worth living.

I remember the first time I made this dish for my family their delighted reactions were priceless. The smiles and compliments made me feel like a culinary genius.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Lump Crab Meat: Look for sweet, firm crab meat without shells for the best flavor and texture.
• Eggs: Use large eggs for poaching they hold their shape better in water.
• English Muffins: Choose whole grain or classic they add great texture and flavor.
• Mayonnaise: A key ingredient for binding the crab cakes opt for high-quality mayo for richer taste.
• Dijon Mustard: Adds tanginess that beautifully complements the sweetness of the crab.
• Old Bay Seasoning: This iconic seasoning enhances seafood dishes wonderfully don’t skip it
• Butter: Use unsalted butter in your hollandaise sauce for better control over saltiness.
• Lemon Juice: Freshly squeezed lemon juice brightens up the flavors and balances richness.
• Heavy Cream: Essential for a luscious hollandaise go heavy or go home
• Parsley or Chives: For garnish adds color and fresh flavor to your presentation.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crab Cakes: In a mixing bowl, gently combine lump crab meat with mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs until well mixed but not mushy. Shape into patties about 1 inch thick.

Pan-Fry the Crab Cakes: Heat olive oil in a skillet over medium heat. Cook crab cakes until golden brown on each side, about 4-5 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

Poach the Eggs: Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl before adding them one by one into the simmering water. Poach until whites are set but yolks remain runny, about 3-4 minutes.

Prepare Hollandaise Sauce: In a heatproof bowl over simmering water (double boiler method), whisk egg yolks with lemon juice until thickened. Gradually add melted butter while whisking constantly until creamy and smooth.

Assemble Your Dish: Toast English muffins until golden brown. Place one crab cake on each muffin half, top with poached egg, then generously drizzle hollandaise sauce over everything. Garnish with chopped parsley or chives.

This Mother’s Day Crab Cake Benedict is perfect for impressing guests or treating yourself on any special occasion Enjoy every bite while relishing those nostalgic memories associated with this fantastic dish

Perfecting the Cooking Process

Start by preparing the crab cakes, then poach the eggs while toasting the English muffins for a perfect balance of timing and flavor.

Add Your Touch

Feel free to customize your crab cake mixture with herbs or spices. Adding a dash of Old Bay seasoning can elevate the flavor profile significantly.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat in an oven at 350°F until warmed through.

Cooking this dish always reminds me of my first attempt to impress my mom on Mother’s Day. After hours in the kitchen, her smile made it all worthwhile.

FAQ

Can I make crab cakes ahead of time?

Absolutely Prepare them a day in advance and refrigerate until you’re ready to cook.

What type of crab should I use?

Fresh lump crab meat is ideal for rich flavor and texture in your crab cakes.

How do I ensure perfectly poached eggs?

Add vinegar to simmering water it helps keep egg whites together while cooking.

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Delightful Mother’s Day Crab Cake Benedict

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• Author: Clara Rosewood
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Surprise your mom with a memorable brunch featuring this Mother’s Day Crab Cake Benedict. Fluffy crab cakes sit atop perfectly poached eggs and are drizzled with a rich hollandaise sauce. This dish combines the sweetness of fresh crab meat, the creaminess of butter, and a satisfying crunch—creating a delightful experience that will transport you back to cherished family moments. Perfect for any special occasion, this recipe is sure to impress!

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Ingredients

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• 1 cup fresh lump crab meat
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1/2 cup breadcrumbs
• 4 large eggs
• 2 English muffins, split and toasted
• 1/4 cup unsalted butter (for hollandaise)
• 2 tbsp lemon juice (freshly squeezed)
• Salt and pepper to taste
• Chopped parsley or chives for garnish

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Instructions

1. In a bowl, mix crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs until just combined. Shape into four patties.
2. Heat olive oil in a skillet over medium heat and cook crab cakes until golden brown, about 4-5 minutes per side. Drain on paper towels.
3. Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
4. Prepare hollandaise by whisking egg yolks with lemon juice over simmering water until thickened; slowly add melted butter while whisking until smooth.
5. Assemble by placing a crab cake on each toasted muffin half, topping with a poached egg, and drizzling with hollandaise sauce. Garnish with parsley or chives.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Brunch
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 1g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 220mg