Crab Cake Benedict
The ultimate Chesapeake Bay brunch. Golden pan-fried crab cakes made with sweet jumbo lump Maryland blue crab sit atop toasted English muffins, crowned with perfectly poached eggs and silky hollandaise sauce spiked with Old Bay seasoning. This is Maryland on a plate.
Equipment Needed
Instructions
Prepare the crab cakes: Gently pick through crab meat to remove any shell fragments, being careful not to break up the lumps. In a bowl, mix mayonnaise, egg, mustard, Worcestershire, and Old Bay.
Form the crab cakes: Gently fold crab meat into the mayonnaise mixture. Add crushed saltines and fold gently. Form into 8 patties, handling as little as possible. Refrigerate 30 minutes to set.
Make the hollandaise: Whisk egg yolks and lemon juice in a double boiler over simmering water until thickened. Slowly drizzle in hot melted butter while whisking constantly. Add Old Bay and cayenne. Keep warm.
Cook the crab cakes: Melt butter in a skillet over medium heat. Add crab cakes and cook 3-4 minutes per side until golden brown. They should be crispy outside and warm throughout.
Toast the muffins: While crab cakes cook, toast English muffin halves until golden. Keep warm.
Poach the eggs: Bring a pot of water to a gentle simmer. Add vinegar. Create a vortex and slide eggs in one at a time. Poach 3-4 minutes for runny yolks. Remove with a slotted spoon.
Assemble the benedicts: Place two muffin halves on each plate. Top each with a crab cake, then a poached egg. Spoon warm Old Bay hollandaise generously over each.
Garnish and serve: Sprinkle with additional Old Bay and fresh chives. Serve immediately with lemon wedges on the side. Cut into the egg to release the golden yolk.
💡 Pro Tips & Variations
- Crab quality matters: Maryland blue crab is the gold standard. Phillips, Handy, or local Chesapeake Bay crab are ideal. Avoid pasteurized crab if possible.
- Minimal filler: Maryland-style crab cakes are all about the crab. Use just enough binder to hold them together - the crab should be the star.
- Old Bay is essential: Old Bay seasoning was created in Baltimore in 1939 specifically for Chesapeake seafood. It's the defining flavor of Maryland cuisine.
- Don't break the lumps: Handle crab meat gently to preserve the large, beautiful lumps. Overmixing creates a mushy texture.
- Hollandaise rescue: If hollandaise breaks, whisk in a tablespoon of hot water to bring it back together.
- Brunch at the shore: This dish is inspired by the crab cake benedicts served at waterfront restaurants along the Chesapeake Bay.