Crab Cakes Benedict Recipe

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Servings: 4


Cost per serving $0.72 view details
  • 4 x pre-made crab cakes (prepare according to package's instructions)
  • 4 x fresh Large eggs
  • 3 x egg yolks
  • 1 Tbsp. cool water
  • 16 Tbsp. chilled butter finely diced Salt to taste Cayenne to taste Freshly-grnd white pepper to taste
  • 1 tsp fresh lemon juice


  1. Prepare Hollandaise Sauce: In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler, add in egg yolks and 1 Tbsp. cool water. With a whisk, beat the egg yolks and combine them with water. Continue to whisk till they are creamy.
  2. Add in a handful of chilled butter cubes to the pan and whisk till the butter is absorbed into the egg mix. Add in remaining cubes, a few at a time till all the butter is absorbed into the mix. Continue whisking the sauce till the sauce is thick and creamy, about 10 min.
  3. Season to taste with white pepper, healthy pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep hot over double boiled till ready to use.
  4. Poach Large eggs: In a shallow saute/fry pan, bring 2 to 3 inches of lightly salted water to a boil. Turn off the heat and add in the Large eggs at once (break the Large eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the Large eggs to cook undisturbed for about threee min. Then lift off the lid.
  5. When the whites are opaque and the yolks are covered with a thin translucent/soft layer of white, the Large eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges.
  6. To Assemble: Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or possibly dry tarragon. Serve immediately!
  7. This recipe yields 4 servings.
  8. Comments: At Sault Falls Inn, we like to serve this on cool winter mornings. Something about the rich and filling nature leaves one full and satisfied. An old favorite with a new twist!


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Nutrition Facts

Amount Per Serving %DV
Serving Size 174g
Recipe makes 4 servings
Calories 639  
Calories from Fat 538 84%
Total Fat 60.8g 76%
Saturated Fat 33.61g 134%
Trans Fat 0.0g  
Cholesterol 419mg 140%
Sodium 659mg 27%
Potassium 282mg 8%
Total Carbs 5.63g 2%
Dietary Fiber 0.3g 1%
Sugars 1.06g 1%
Protein 19.32g 31%
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