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Perfect Elegant Crab Cake Benedict Recipe with Creamy Avocado Hollandaise Sauce

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A luxurious yet approachable brunch dish featuring crispy crab cakes topped with perfectly poached eggs and a silky, fresh avocado hollandaise sauce.

Ingredients

Scale
  • 8 oz lump crab meat (picked over for shells; fresh or canned works)
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 2 tablespoons unsalted butter or oil (for frying)
  • 1 ripe avocado, peeled and pitted
  • 3 large egg yolks
  • 1 tablespoon fresh lemon juice
  • 1/4 cup unsalted butter, melted and warm
  • Pinch of cayenne pepper (optional)
  • Salt to taste
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • Fresh chives or parsley for garnish
  • Lemon wedges for serving (optional)

Instructions

  1. Prepare the Crab Cake Mixture (10 minutes): In a medium bowl, gently combine lump crab meat, mayonnaise, beaten egg, panko breadcrumbs, Dijon mustard, parsley, Old Bay seasoning, lemon zest, salt, and pepper. Be careful not to overmix. Cover and chill in the fridge for at least 15 minutes.
  2. Form and Fry Crab Cakes (15 minutes): Shape the crab mixture into 4 equal patties about 3 inches wide and 1 inch thick. Heat 2 tablespoons of butter or oil in a skillet over medium heat. Fry crab cakes 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  3. Poach the Eggs (5 minutes): Bring a medium saucepan with about 3 inches of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl, then gently slide into simmering water. Poach 3-4 minutes for runny yolks. Remove with a slotted spoon and keep warm.
  4. Make the Avocado Hollandaise (5 minutes): In a blender or using an immersion blender, combine avocado, egg yolks, lemon juice, and a pinch of cayenne. Slowly drizzle in warm melted butter while blending until smooth and creamy. Season with salt to taste. Add a teaspoon of warm water if too thick.
  5. Toast English Muffins and Assemble (5 minutes): Toast English muffin halves until golden. Place one crab cake on each muffin half, top with a poached egg, and spoon over avocado hollandaise. Garnish with chopped chives or parsley and serve immediately with lemon wedges.

Notes

Chill crab cake patties before frying to help them hold together. Keep poaching water at a gentle simmer to avoid breaking eggs. Use an immersion blender for a silky avocado hollandaise. For gluten-free, substitute panko with gluten-free breadcrumbs or crushed crackers. For dairy-free, use plant-based butter alternatives.

Nutrition

Keywords: crab cake benedict, avocado hollandaise, brunch recipe, seafood brunch, poached eggs, easy brunch, crab cakes

Find it online: https://twirltaste.com/perfect-elegant-crab-cake-benedict-recipe-with-creamy-avocado-hollandaise-sauce/