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Crab Cake Eggs Benedict

Crab Cake Eggs Benedict

(2 servings)    Printable Version
  • 3 egg yolks
  • Juice of 1 lemon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter - softened
  • 2 4-ounce crab cakes
  • 1 Tablespoon white vinegar
  • 2 large eggs
  • 2 English muffins
  • 1 Tablespoon capers
To make sauce:

Place a small, heatproof bowl over a pot of steaming water. Add the egg yolks, lemon juice, and salt. Use a wire whisk to beat the butter - one Tablespoon at a time - into the yolk mixture. When all the butter is incorporated, remove bowl from heat and set aside.

Prepare the crab cakes:

Preheat the oven to 350 degrees.

Place the crab cakes on a baking sheet and cook for 15 minutes.

Poach the eggs:

Bring a small, nonstick pot of water to a simmer. Add the white vinegar.

Crack eggs gently over a shallow bowl and gently transfer the eggs to the simmering water. Do not allow the water to boil or the eggs will fall apart. Cook until the whites are opaque but the yolks are not.

Putting it all together:

While the eggs are poaching, toast the English muffins and place them on serving plates. Lift the cooked eggs out of the water with a slotted spoon. Allow all the water to drain off before placing on the English muffins. Spoon some of the hollandaise sauce over the eggs and garnish with capers.


As fancy as this dish looks, it's very easy to make. Perfect for a brunch where you aim to impress.

Mr Breakfast would like to thank KennyRogers for this recipe.

Comments About This Recipe
What do you think of Crab Cake Eggs Benedict?
Overall Average Rating = 5 (out of 5)
Based on 3 votes.


From Buster

Recipe Rating (out of 5):

Just made 15 servings of eggs Benedict for brunch. This was how I stacked them. Bottom is crab cake, then wilted spinach, 2 slices of fresh avocados, soft poached eggs, hollandaise sauce, spindle of smoked paprika. They were incredibly decadent.

Comment submitted: 8/3/2014 (#18951)



From UpJohn

Recipe Rating (out of 5):

The English muffins are unnecessary. Just use the crab cakes like you would use English muffins in regular Eggs Benedict. With no bread, you get more of the taste of the egg and crab cake with no heavy carbs.

Comment submitted: 6/11/2012 (#14049)



From judgy

This recipe would be much better if it had instructions for the crab cakes. Anyone have a good recipe for that?

Comment submitted: 12/26/2010 (#11781)



From Love2Cook4Fun

Recipe Rating (out of 5):

I actually used the hollandaise sauce recipe from your other eggs benedict recipe because it was recommended to me. My result wasn't as pretty as your picture, but it was very delicious and I will make it again. My husband says I should try again tomorrow. But crab cakes are expensive! Maybe in a couple weeks. Thank you for a good recipe.

Comment submitted: 9/19/2007 (#3600)



From TrixBurnett

I've had this at a restaurant before. The way they did was to place the crab cake on a plate, top it with the poached egg and then add the hollandaise sauce. Hope that helps ya out.

Comment submitted: 1/11/2007 (#1179)



From play4fun

Where do the crab cakes go when putting it all together?

Comment submitted: 1/11/2007 (#1172)





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