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Crab Cake Benedict

Crab Cake Benedict

A seafood twist to a classic brunch favorite that is sure be a hit at your next brunch

  • Total Time: 35 mins
  • Yield: 4 portions 1x


  • 2 English muffins
  • 4 eggs and 4 egg yolks
  • 1 C cooked spinach
  • 4 slices bacon
  • 1/2 C crab meat
  • 2 Tbsp mayo
  • 1/4 C bread crumbs (coarse works best)
  • 1 Tbsp fresh lemon juice
  • 1/2 C melted butter
  • pinch nutmeg
  • pinch cayenne pepper
  • 2 Tbsp vegetable oil


  1. To make the hollandaise sauce:
  2. In a medium bowl, whisk 4 egg yolks and lemon juice until thickened and doubled in size.
  3. Place over pan of simmering water being careful bowl does not touch water.
  4. While whisking rapidly, slowly drizzle in butter and continue whisking until all butter has been added.
  5. Remove from heat and add cayenne pepper and set aside.
  6. To prepare the spinach mixture:
  7. In a medium sauté pan, add 4 slices bacon chopped and cook until browned.
  8. Add spinach to bacon and cook until spinach is wilted.
  9. In a medium sauce, pan bring water to a medium high heat and slowly crack 4 eggs in water to poach to desired doneness about 4-5 minutes.
  10. To prepare crab cake:
  11. Mix crab, bread crumbs, mayo and nutmeg and form into 4 equal portions and patty to the size of the english muffins.
  12. In a medium sauté pan, add oil and place all crab cakes and cook over medium heat for 2 minutes, turn and cook on other side an additional 2 minutes.
  13. To assemble the benedicts:
  14. Toast muffins and place them on a serving plate.
  15. Top with spinach mix, and then the crab cakes.
  16. Using a slotted spoon, slowly remove eggs from simmering water and top on the crab cakes.
  17. Spoon over hollandaise sauce and garnish with cayenne pepper.
  • Author: Superman Cooks
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Category: Breakfast
  • Cuisine: French American

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