Crab Cakes Benedict With Spicy Hollandaise Sauce Recipe

I absolutely love this recipe because it combines the decadent flavors of crab with the comfort of a classic eggs Benedict, all topped with a deliciously spicy hollandaise. Plus, the vibrant mix of fresh ingredients and Old Bay seasoning totally elevates my brunch game, making every weekend feel like a special occasion!

I adore crafting dishes that are both umami-rich and indulgent, and my Crab Cakes Benedict with Spicy Hollandaise Sauce does just that. I use 1 pound of lump crab meat, mixed with Dijon mustard, Old Bay seasoning, and a touch of lemon juice, for a perfectly balanced expression of crab in this dish.

My spicy hollandaise sauce, kicked up with sriracha, adds a deliciously fiery touch over poached eggs and toasted English muffins. Crab cakes, much like their more traditional breakfast-for-lunch counterparts of Schnitzel or Bienenstich, are a terrific vehicle for breakfast flavors—this one, tasting not unlike the famous Eggs Benedict.

Ingredients

Crab Meat, Lump: High protein, low fat; delicate flavor of seafood.

Mayonnaise: Smooth, binds elements together; contributes richness and moisture.

Dijon Mustard is tangy and slightly spicy, and it enhances the savory depth of dishes.

Old Bay Seasoning: Traditional mixture; contributes a cozy flavor with undertones of celery and paprika.

Juice from Lemons: Lively, citrusy note; balances richness; adds freshness.

Green Onions: Mild, slightly peppery; add freshness and crunch.

Sweet and crisp; a red bell pepper brings striking color and mild sweetness.

Panko breadcrumbs have a light and crisp texture; they hold crab cakes together and offer crunch.

Butter brings a flavor that’s rich; it adds indulgence and is essential for browning.

Hollandaise Sauce: Buttery, velvety; classic sauce made with eggs, and makes a brilliant foil for crab.

Sriracha: Spicy kick; provides warmth, contrasts with the creamy hollandaise.

Ingredient Quantities

• 1 pound lump crab meat, picked over for shells
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped red bell pepper
• 1/2 cup panko breadcrumbs
• 2 large eggs, beaten
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, for frying
• 4 English muffins, split and toasted
• 8 poached eggs
• 1 cup hollandaise sauce
• 1 tablespoon sriracha or hot sauce
• Salt and pepper to taste
• Fresh chopped parsley, for garnish

Instructions

1. In a big bowl, put together the crab, mayonnaise, Dijon, Worcestershire sauce, Old Bay, salt, lemon juice, green onions, and red bell pepper. Mix tenderly and gently, with as few strokes as are necessary to combine everything, since the crab meat is fairly delicate.

2. Combine the panko breadcrumbs and the beaten eggs with the mixture. Stir until just combined.

3. Divide the crab mixture into 8 equal portions, and form each into a patty. Lightly flour each patty.

4. In a big skillet, over medium heat, melt the butter. In batches, fry the crab cakes for 3-4 minutes per side or until they are golden brown. Remove them from the skillet and keep warm.

5. Combine sriracha or hot sauce with hollandaise, stirring until combined and emulsified. Taste for seasoning and add salt and pepper as needed.

6. To put together, set a split English muffin on each plate.

7. Put a warm crab cake on top of each half of the muffin.

8. On top of each crab cake, place a poached egg.

9. Pour the spicy hollandaise sauce over the poached eggs, but don’t be stingy!

10. Top with freshly minced parsley; serve immediately. Enjoy!

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Cutting board
4. Chef’s knife
5. Spoon or spatula for mixing
6. Plates for forming patties
7. Small bowl for beating eggs
8. Large skillet
9. Stove or cooktop
10. Spatula for frying
11. Slotted spoon (for poached eggs)
12. Blender or whisk (for hollandaise sauce)
13. Toaster (for English muffins)
14. Serving plates

FAQ

• Can I substitute the crab meat with another ingredient?Sure, you can use canned crab meat as an inexpensive substitute, but it might not taste or feel the same in a dish as fresh crab. This is not a time to sub with imitation crab.
• How can I ensure my crab cakes hold together?Ensure the combination is thoroughly chilled before shaping it into cakes. If necessary, incorporate a bit more panko or an extra egg into the mixture to assist in binding it.
• What’s the best way to poach the eggs?Use the freshest eggs possible. Bring a pot of water to a gentle simmer and add a splash of vinegar. Make a gentle whirlpool in the water with a spoon, and carefully slide the egg into the center of the whirlpool. Cook for about 3-4 minutes for a runny yolk.
• How do I make the hollandaise sauce spicy?Add about 1 tablespoon of sriracha or your hot sauce of choice to the hollandaise. Use more or less to find your level of heat.
• Can I prepare the crab cakes in advance?It is possible to shape the crab cakes a day ahead and keep them in the refrigerator. When you are ready to serve, cook them fresh.
• What can be used as a garnish instead of parsley?You can use cilantro, chives, or a sprinkle of paprika for color and flavor if you prefer.
• How do I know when the crab cakes are done?Fry the crab cakes on medium heat until they are golden brown and heated through, usually about 3-4 minutes per side.

Substitutions and Variations

1/4 cup mayonnaise: Replace with Greek yogurt for a lighter option.
1 teaspoon Dijon mustard: Substitute with spicy brown mustard to give a different flavor profile.
1/4 cup finely chopped green onions: Substitute with finely chopped chives for a milder, onion-like flavor.
1/4 cup finely chopped red bell pepper: For a smoky taste, use finely chopped roasted red peppers instead.
1 tablespoon of sriracha or hot sauce can be substituted with:

Cayenne pepper, adjusting to taste, for a different type of heat.

Pro Tips

1. Use Fresh Crab Meat For the best flavor, use fresh lump crab meat. Make sure to pick over it carefully to remove any remaining shell fragments.

2. Chill the Crab Mixture Before forming the crab cakes, chill the mixture for at least 30 minutes. This helps it firm up and makes it easier to shape the patties.

3. Gently Mix Ingredients When mixing the crab with the other ingredients, fold gently to maintain the texture of the crab meat. Overmixing can lead to dense crab cakes.

4. Cook in Batches Avoid overcrowding the skillet when frying the crab cakes. Cooking in batches ensures even browning and allows you to maintain better temperature control.

5. Adjust Hollandaise Consistency with Water If the hollandaise sauce is too thick, whisk in a little warm water or lemon juice to achieve the desired consistency before adding the sriracha. This will help it pour smoothly over the eggs.