Mother’s Day Crab Cake Benedict

There’s something magical about the combination of sweet crab cakes, perfectly poached eggs, and rich hollandaise sauce. Mother’s Day Crab Cake Benedict is not just a meal it’s an experience that will make you the star of any brunch table. Imagine biting into a warm, crispy crab cake, the creamy yolk bursting forth, creating a symphony of flavors that dance on your palate.

This dish embodies love and warmth, making it ideal for celebrating special occasions like Mother’s Day or any day you want to impress someone with your culinary skills. The anticipation builds as you prepare this delightful dish, promising an unforgettable flavor experience that will have everyone coming back for seconds.

Every time I make this dish, my family turns into a group of culinary critics, raving about how they’re dining at a five-star restaurant right in our kitchen.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• • Fresh Lump Crab Meat: Look for sweet, tender crab meat with minimal shells for best results.
  • Eggs: Use large eggs they poach beautifully and add richness to the dish.
  • Breadcrumbs: Choose panko breadcrumbs for a light and crispy texture in your crab cakes.
  • Mayonnaise: This adds creaminess opt for homemade or high-quality store-bought varieties.
  • Lemon Juice: Freshly squeezed lemon juice brightens up the flavors significantly.
  • Old Bay Seasoning: A must-have seasoning blend that brings out the best in seafood dishes.
  • Butter: Use unsalted butter for cooking and making the hollandaise sauce.
  • White Vinegar: Essential for poaching eggs it helps them hold their shape in the water.
  • For Hollandaise Sauce:

• • • Egg Yolks: Richness is key use fresh yolks for best texture.

• • • Clarified Butter: Provides a smooth consistency without milk solids.

• • Lemon Juice (again): Brightens the sauce with tangy freshness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crab Cakes: In a large bowl, gently mix crab meat with breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper until combined but not mushy. Form mixture into patties.

Chill the Patties: Place formed crab cakes on a baking sheet lined with parchment paper. Chill in the refrigerator for about 30 minutes to help them hold their shape while cooking.

Cook the Crab Cakes: Heat butter in a skillet over medium heat. Once melted and bubbling slightly, add crab cakes. Cook until golden brown on each side (about 4-5 minutes), flipping carefully.

Poach the Eggs: Bring water to a simmer in a saucepan add white vinegar. Crack each egg into a small bowl before gently sliding it into simmering water. Poach eggs until whites are set but yolks remain runny (about 3-4 minutes).

Prepare Hollandaise Sauce: In a heatproof bowl over simmering water, whisk egg yolks and lemon juice until thickened. Slowly drizzle in clarified butter while whisking constantly until smooth and creamy.

Assemble Your Benedicts: On each plate, place two crab cakes side by side. Top with a poached egg and drizzle generously with hollandaise sauce. Garnish with fresh herbs if desired.

This Mother’s Day Crab Cake Benedict is more than just food it’s an expression of love served on a plate Enjoy every moment as you savor this delightful dish accompanied by laughter and joy around your table

Perfecting the Cooking Process

To achieve the best results, start by preparing the crab cakes while you poach the eggs. This sequence keeps everything fresh and warm.

Add Your Touch

Feel free to swap out crab for shrimp or add a hint of Old Bay seasoning for that extra zing. Customize it to suit your taste buds

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 350°F until warmed through.

Nothing beats hearing my mom rave about this dish on Mother’s Day, especially when she can’t believe I made it myself Those smiles are priceless.

FAQ

Can I prepare the crab cakes ahead of time?

Yes, you can prep them a day in advance and refrigerate until cooking.

How do I know when my eggs are perfectly poached?

Look for whites that are set but yolks still soft, typically about 3-4 minutes.

What can I substitute for hollandaise sauce?

Try avocado or yogurt-based sauces for a healthier twist without losing creaminess.

Print

Mother’s Day Crab Cake Benedict

Save Recipe Recipe Saved

Save Recipe Recipe Saved

Indulge in the luxurious flavors of Mother’s Day Crab Cake Benedict, where crispy crab cakes meet perfectly poached eggs and a velvety hollandaise sauce. This dish is not just a meal; it’s a delightful experience that will elevate your brunch game and impress everyone at your table. Perfect for special occasions or any day you want to treat yourself and loved ones!

• Author: Jennifer
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Serves 2
• Category: Brunch
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb fresh lump crab meat
• 2 large eggs (for poaching)
• 1 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp Old Bay seasoning
• 4 tbsp unsalted butter (for frying)
• 1 tbsp white vinegar (for poaching)
• For Hollandaise Sauce: 3 egg yolks
• 1/2 cup clarified butter
• 1 tbsp lemon juice

Instructions

1. In a bowl, combine crab meat, panko breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper. Form into patties.
2. Chill crab cakes for 30 minutes on a parchment-lined baking sheet.
3. Heat butter in a skillet over medium heat and cook crab cakes for about 4-5 minutes on each side until golden brown.
4. In a saucepan with simmering water and vinegar, poach eggs for about 3-4 minutes until whites are set but yolks remain runny.
5. For hollandaise sauce, whisk egg yolks and lemon juice over simmering water until thickened. Slowly drizzle in clarified butter while whisking until smooth.
6. To serve, place two crab cakes on a plate, top with a poached egg, and drizzle with hollandaise sauce.

Nutrition

• Serving Size: 1 plate (serves 2)
• Calories: 520
• Sugar: 1g
• Sodium: 650mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 335mg

Keywords: Use fresh crab meat for the best flavor; avoid frozen if possible. Ensure eggs are fresh for perfect poaching results. Customize by swapping crab with shrimp or adding spices to suit your taste.