crab cake eggs benedict on a plate. A wedge of lemon and strawberries on the side.
Breakfast, Holiday favorites, Seafood

Pacific Northwest crab cake eggs benedict

6 comments

Rich, tangy and delicious, this brunch recipe for Pacific Northwest crab cake eggs benedict is a decadent special treat. I use dungeness crab but you can use other types of crab also.

Perfectly poached egg with hollandaise sauce on top of a decadent dungeness crab cake.
Poached egg with hollandaise sauce on top of a decadent dungeness crab cake.

Rich, tangy and delicious, this brunch recipe is a decadent special treat. I use Dungeness crab here in the Pacific Northwest. You can use other types of crab also.

Dungeness crab
Dungeness crab

There are three components to this recipe – the crab cake, poached eggs and hollandaise sauce.

Make the crab cakes the day before for a stress-free morning.

It’s best to make the crab cakes ahead of time and refrigerate. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs. I discovered this delicious combination one morning when I had left-over crab cakes from the night before. I was craving eggs benedict and decided to give this a try. Wow! So good!

Many crab cake recipes call for a kick of spice. This recipe below is quite mild because my kids don’t like the spice. You can adjust the spice as you like.

Crab cake Ingredients

1 lb Dungeness crab meat
2 tbsp mayonnaise
1 tbsp Dijon mustard
1 whole egg
1 cup panko bread crumbs or regular dried bread crumbs or gluten-free dried bread crumbs
Zest and juice of 1 lemon
½ a red bell pepper, finely diced
¼ cup finely diced sweet onion
2 tbsp chopped cilantro (or parsley if you prefer)
Salt and pepper
Dash of cayenne (optional, you can also do a ½ tsp of Old Bay seasoning if you prefer)
1 – 2 tbsp vegetable oil, for cooking
Sprigs of fresh cilantro – for garnish

Method

Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs.

This is a photo of the crab cakes themselves plated as an appetizer from a previous meal.

Crab cakes
Dungeness crab cakes

Hollandaise sauce

Homemade hollandaise is delicious, although a little tricky. I followed this recipe from Julia Child and Jacque Pepin. It turned out perfectly. It makes about a cup of hollandaise.

3 egg yolks
1 tbsp water (or a splash more if needed)
1 tbsp freshly squeezed lemon juice
6 to 8 onces of soft unsalted butter
pinch of salt
dash cayenne pepper (if desired)

Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk.

Perfectly poached eggs

Large sauce pan filled half way with water.
1 to 1 ½ tbsp. white vinegar
Dash of salt
6 eggs

Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time.

To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately.

A delicious and decadent brunch treat.
A delicious and decadent brunch treat.

Pacific Northwest crab cake eggs benedict

Rich, tangy and delicious, this brunch recipe for Pacific Northwest crab cake eggs benedict is a decadent special treat. I use dungeness crab here in the Pacific Northwest. You can use other types of crab also.

Crab cakes:

  • 1 lb dungeness crab meat
  • 2 tbsp mayonaise
  • 1 tbsp dijon mustard
  • 1 whole egg
  • 1 cup panko bread crumbs (or gluten-free dried bread crumbs)
  • zest and juice of one lemon
  • 1/2 red bell pepper (finely diced)
  • 1/4 cup sweet onion (finely diced)
  • 2 tbsp chopped cilantro (plus more for garnish)
  • sea salt and pepper
  • 1 dash cayenne pepper (or 1/2 tsp Old Bay seasoning if you prefer)
  • 1-2 tbsp vegetable oil (for cooking)

Hollandaise sauce:

  • 3 egg yolks
  • 1 tbsp water (or a splash more if needed)
  • 1 tbsp freshly squeezed lemon juice
  • 6-8 oz soft butter
  • 1 pinch salt
  • 1 dash cayenne pepper (if desired)

Perfectly poached eggs:

  • large sauce pan filled half way with water
  • 1-1 1/2 tbsp white vinegar
  • 1 dash salt
  • 6 eggs

Crab cakes:

  1. Gently squeeze all the water out of the crab meat. In a large bowl, combine all ingredients and season to taste. Adjust wetness of mixture with panko or mustard/mayo if necessary. Be careful not to overwork the mixture. Gently form small patties. On medium-high, heat the oil in a large non-stick skillet. Cook just a few minutes, turning once until both sides are golden brown and the crab cakes are heated through. Set aside in a warm place while you prepare the hollandaise and eggs.

Hollandaise sauce:

  1. Whisk the yolks, tbsp. of water and lemon juice in the saucepan until thick and pale. Place over low heat and continue to whisk. Make sure to reach all over the bottom and sides of the pan where the eggs tend to overcook. Move the pan back and forth for a few seconds into another pan of cold water to help moderate the heat. You don’t want them to get too hot too fast. They will become frothy, increase in volume and thicken. When you can see the bottom of the pan as your whisking and it appears thick and smooth, it is ready for the butter. Remove it from the heat and one spoonful at a time, whisk in the butter. Once it’s reached the consistency you want, season with a little salt and a dash of cayenne pepper. Keep warm while you prepare the eggs. Check on it periodically and whisk.

Poached eggs:

  1. Heat the water, vinegar and salt until a low boil (little bubbles form). Moderate the heat so the water is not boiling too much. Gently, slip each egg one at a time into the water. Adjust heat if necessary for a gentle boil. The eggs should begin to lift from the bottom of the pan. For a soft center, cook the eggs only for about 2 to 2.5 minutes. Remove from heat. Use a slotted spoon to gently lift and drain each egg one at a time.

Presentation:

  1. To assemble, plate one crab cake, egg and top with hollandaise. Garnish with fresh cilantro. Serve immediately.

Make the crab cakes the day before and refrigerate. It helps cut down on time in the kitchen in the morning. Simply reheat the crab cakes in a saute pan while you prepare the sauce and eggs.

 

6 Comments

  1. I do not think I can convey in words how much I want this right now!! This looks just amazing!! I am speechless! What a wonderful flavor combination!! I can’t even stand this!! I must go get some crab meat, ASAP!

     
  2. Love the idea of crab cake Benedict, which is a favorite breakfast/brunch. Sounds delicious!

     
  3. Oh my what a wonderfully indulgent take on a great classic recipe. I miss crab a great deal since leaving the UK, it is not really all that common here in landlocked eastern Hungary 😮

     

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