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!
Ingredients
Scale
- 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
Instructions
- In a bowl, mix crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, and breadcrumbs until just combined. Shape into four patties.
- 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.
- Poach the eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
- Prepare hollandaise by whisking egg yolks with lemon juice over simmering water until thickened; slowly add melted butter while whisking until smooth.
- 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