A delicious & easy way to fix Crab Cake Eggs Benedict that takes less than 20 minutes. Whip up the super easy Hollandaise sauce, add a store-bought crab cake & believe me, breakfast never tasted so good! Great for special occasions like Mother's Day, anniversaries, or just a lazy weekend treat.
Table of Contents
- Why You'll Love This Crab Cake Benedict Recipe
- What is Eggs Benedict?
- Crab Cake Benedict Ingredients
- How to Make Eggs Benedict
- Hollandaise Sauce Ingredients
- How to Make Blender Hollandaise Sauce
- Tips for Making the Best Blender Hollandaise Sauce
- How to Poach an Egg for Eggs Benedict
- How to Get Everything Done at the Same Time
- Frequently Asked Questions
- Recipe Variations
- What To Serve With Crab Cake Benedict
- How to Store and Reheat Leftovers
- More Special Breakfast Recipes
Why You'll Love This Crab Cake Benedict Recipe
Crab Cake Eggs Benedict is an easy weekend favorite, not to mention great for Mother's Day brunches, anniversaries, or just a lazy weekend. It's a delicious uncomplicated way to fix a gourmet breakfast using a few store-bought items. And no one has to know but the cook.
I am all into breakfast treats, like Stuffed French Toast or Crispy Buttermilk Waffles, but this crab cakes benedict has to be at the top of my list for quick and easy. Store-bought crab cakes replace homemade, and a four-ingredient homemade Hollandaise Sauce made in a blender makes this a simple 20-minute gourmet treat. It's easier than you think. Just follow my few simple tips and you’ve got this!
What is Eggs Benedict?
Eggs Benedict is an American breakfast or brunch comprised of a poached egg and ham on top of a toasted English muffin and covered in a rich Hollandaise sauce. In this case, crab cakes take the place of ham for a delightful seafood twist.
Crab Cake Benedict Ingredients
Here's the base of what you'll need to make homemade eggs benedict with crab cakes. The hollandaise sauce ingredients are below.
- Eggs - use the freshest eggs for the best poached eggs
- Vinegar - a splash of white vinegar placed in the poaching water will aid in keeping the eggs together
- Crab Cakes - lump crab meat cakes, like Phillips Maryland Style Crab Cakes, are the tastiest but nothing says you can't make your own homemade crab cakes ahead of time
- English Muffins - toasting the traditional English muffin sets up a good solid base for the poached egg. Your favorite brand will work just fine.
How to Make Eggs Benedict
These are the simple steps and some photos for making crab cakes eggs benedict.
- Toast half an English muffin to a golden brown, spread with butter, and place on a plate.
- Bake the large crab cakes and place on top of the muffin halves.
- Poach the eggs (see below for directions) and gently place them on top of the crab cakes.
- Drizzle with easy blender hollandaise sauce. (see below for step-by-step directions)
Hollandaise Sauce Ingredients
Here's what you'll need for making blender hollandaise sauce. Again, the exact measurements are in the printable recipe card below.
- Egg Yolks – make the base of this rich custardy sauce
- Bacon - adds another layer of flavor
- Butter – lends a richness and flavor to the sauce as well as some of the body
- Lemon Juice – use fresh lemons for the zestiest, brightest flavor
- Seasonings - salt enhances the flavors while the black pepper and cayenne pepper adds a little kick. Season to your taste.
How to Make Blender Hollandaise Sauce
Some photos and instructions for making this blender hollandaise sauce recipe:
- Place crumbled bacon and egg yolks in a blender, small food processor or use an immersion blender.
- Run blender to mix well then slowly drizzle in melted butter.
- Add lemon juice, season with salt and peppers, and blend again.
- Pour into pitcher.
Tips for Making the Best Blender Hollandaise Sauce
- Blend the egg yolks and the bacon well.
- Make sure the butter is completely melted and, while the blender is running, pour slowly into the blender. This will prevent the eggs from curdling.
- If the sauce is too thick you can heat using low heat in the microwave for a short burst or add a little more melted butter
How to Poach an Egg for Eggs Benedict
- Place just a 1-2 inches of water in a skillet or sauté pan. Bring the water to a rapid boil over medium-high heat then lower the temperature so it comes to a more gentle boil. Add vinegar to the water to help the eggs stay together.
DO NOT ADD SALT TO WATER AS THIS WILL MAKE EGGS SPREAD
- Crack the egg into a small bowl to make it easier to slip into the water. Gently place it into the simmering water.
- Turn the heat off, cover the skillet, and let the egg sit for 3-4 minutes for a perfectly poached egg with a runny yolk.
- Pick up with a slotted spoon to drain off the water. Repeat with remaining eggs.
Tip: Start with fresh eggs as they will stay together better when poaching
To finish assembling, place the poached egg on top of the crab cake.
Drizzle that beautifully bacon-colored eggs benedict sauce over the crab cake eggs benedict.
Now dig in while it's hot. The flavor of the crab cake paired with the rich yolk as it drips down and gets absorbed by the muffin is just out of this world! Enjoy!
How to Get Everything Done at the Same Time
- Toast the muffins and keep them warm in a low oven
- Cook the crab cakes on a baking sheet as directed then cover them to keep warm
- As you poach the eggs using the hands-off 4-minute method, blend the Hollandaise sauce
- When the eggs are done, assemble by placing the toasted muffin on the bottom, followed by the crab cake, the poached egg, and finally drizzle with eggs benedict sauce. Easy-peasy!
Frequently Asked Questions
A poached egg, one cooked in simmering water, is placed on top of a toasted muffin for this brunch treat and covered with Hollandaise Sauce.
Typically it is made of egg yolks, melted butter, lemon or lime juice, and salt and pepper.
Yes, although I have to say it is much better fresh. Just make ahead and store it in the refrigerator. When ready to reheat, place in microwave for 10-20 seconds
If you are using store-bought crab cakes, baking them is best. If making your own, either will work although baking is the easiest method.
Recipe Variations
- Meat – you can substitute bacon, Canadian bacon, ham, Taylor ham, or salmon patties for the crab cake
- Vegetables – add in lightly steamed asparagus or spinach with or without crab cake
- Flavor – instead of lemon juice, lime juice can be used
- Hollandaise Sauce can be made without the bacon for a more classic eggs benedict sauce
What To Serve With Crab Cake Benedict
This easy crab cake benedict does not really need anything else as it is an entire meal all by itself. However, I do like to add some fresh fruit to the plate for breakfast or a tossed or Caesar salad as a side for lunch. And of course, a mimosa to celebrate the occasion.
How to Store and Reheat Leftovers
It is best to cook and serve eggs benedict immediately however, if needed, follow the directions below to store safely.
Storing leftover poached eggs: Immediately after cooking, scoop poached eggs out of the skillet and plunge into ice water. Store, in the water, in an airtight container, for 1-3 days.
Reheating leftover poached eggs:
- On the stovetop: Bring water to a simmer in a skillet and place eggs into the water, heating until warm. This is the recommended method.
- Microwave: Place eggs on a microwave-safe plate, cover with a damp paper towel and heat in 30-second increments until warm. Be careful as the eggs may become rubbery with this method.
How to store Hollandaise sauce: Store in a separate covered container from the eggs. It will keep for up to 24 hours in the fridge.
Reheating Hollandaise sauce: Place the container into a bowl of very warm tap water for about 20 minutes. Stir the sauce then repeat with very warm tap water until a little warm.
More Special Breakfast Recipes
Cloud Eggs are baked, puffy, light as air eggs that look like they're sitting on clouds!
Spinach Artichoke Quiche is an easy 3-ingredient quiche that combines your favorite cheesy dip with high protein eggs all nestled in a flaky crust.
Blackberry Cheese Danish from Quiche My Grits is filled with lemon-thyme cream cheese, and topped with luscious blackberries on a buttery puff pastry crust. It's finished with a delightful sugar glaze.
Blueberry French Toast Bake - an overnight bake of croissants, maple-flavored french toast batter, and fresh blueberries all baked to perfection.
Find lots of breakfast recipes here on 2CM!
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Easy Crab Cake Eggs Benedict with Easy Hollandaise Sauce
Ingredients
- 2 frozen crab cakes (I used Phillips Maryland Style)
- 2 eggs
- 1 English muffin, divided or 2 pcs toast, buttered
Hollandaise Sauce
- 2-3 strips bacon
- 2 egg yolks
- 4 Tablespoons butter melted
- 1 Tablespoon lime or lemon juice
- Salt & pepper to taste
- Pinch cayenne
- Garnish: sliced green onion (optional)
Instructions
- In medium skillet, cook bacon until crisp. Place on paper towel to absorb extra fat and let cool. Crumble and set aside.
- Place crab cakes in skillet and cook according to package directions.
- While crab cakes are cooking, make Hollandaise Sauce. Place crumbled bacon in blender along with egg yolks. Blend until bacon is all crumbs.
- Melt butter and, while blender is still on, add slowly to bacon-egg mixture.
- Add lime or lemon juice, salt, pepper and a pinch of cayenne and blend for just a few seconds. Done.
- Lastly, poach the eggs. If you have an egg cooker they are perfect for making poached eggs, if not, place a small skillet on the stove and fill halfway with water and bring the water to a boil. Crack an egg into a small bowl then carefully slip the egg into the boiling water. Gently spoon the whites closer to the yolk so it stays in somewhat of a circle then turn off the heat and let sit, covered, for 4 minutes.
- While eggs are cooking, toast muffin, or if using bread, toast, then using a wide-mouthed glass, press into bread to cut out a circle. Place on plate and top with cooked crab cake.
- When eggs are done, scoop out carefully with slotted spoon, let drain, then place on top of crab cake.
- Garnish with sliced green onion and a side of fruit.
Notes
- Toast the muffins and keep them warm in a low oven
- Cook the crab cakes then cover to keep warm
- As you poach the eggs, which use a hands-off 4-minute method, blend the Hollandaise sauce
- When the eggs are done, assemble by placing the toasted muffin on the bottom, followed by the crab cake, the poached egg, and finally drizzle with eggs benedict sauce. Easy-peasy!
Nutrition
This post has been updated with new photos and easy-to-follow step-by-step instructions. It was first published on May 11, 2018.
