Description

Indulge in the ultimate brunch experience with this Mother’s Day Crab Cake Benedict. Featuring golden, crispy crab cakes topped with perfectly poached eggs and drizzled with rich hollandaise sauce, this dish is a celebration of flavors and textures that will make your breakfast table shine. It’s perfect for special occasions or a luxurious everyday treat, guaranteed to impress family and friends alike.

Ingredients

Scale

1 lb lump crab meat
2 large eggs
1 cup panko breadcrumbs
1/3 cup mayonnaise
2 tbsp freshly squeezed lemon juice
1 tbsp Dijon mustard
4 egg yolks (for hollandaise)
1/2 cup unsalted butter (melted)
Fresh herbs (parsley or chives) for garnish

Instructions

In a large bowl, combine crab meat, panko breadcrumbs, mayonnaise, lemon juice, Dijon mustard, and chopped herbs. Form into patties and chill for at least 30 minutes.
Heat a non-stick skillet over medium heat, melt butter until foamy, then cook crab cakes for 4-5 minutes per side until golden brown.
Poach eggs in gently simmering water with vinegar for about 3 minutes until whites are set and yolks are still runny.
For hollandaise sauce, whisk egg yolks and lemon juice in a double boiler until thickened; gradually add melted butter while whisking until smooth.
Assemble by layering crab cakes on toasted English muffins, topping with poached eggs and hollandaise sauce. Garnish with fresh herbs.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Brunch
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 496
Sugar: 0g
Sodium: 611mg
Fat: 34g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 21g
Cholesterol: 257mg

Keywords: For added flavor variations, consider swapping crab with shrimp or incorporating sautéed spinach into the mix. Chill the crab cakes before cooking to help them hold their shape.