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Crab Cake Eggs Benedict with Cajun Hollandaise

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This easy brunch recipe combines crispy crab cakes, perfectly poached eggs, and a spicy Cajun hollandaise sauce atop toasted English muffins. It’s a crowd-pleasing, restaurant-worthy dish that’s simple enough for home cooks and perfect for special occasions.

Ingredients

Scale
  • 8 oz lump crab meat (pick through to remove shells)
  • 1/4 cup breadcrumbs (panko or regular; use gluten-free if needed)
  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning (or Cajun seasoning)
  • 1 tbsp chopped fresh parsley
  • Salt and pepper, to taste
  • 2 tbsp vegetable oil (for frying)
  • 4 large eggs (for poaching)
  • 2 English muffins, split and toasted
  • Butter, to spread on muffins (optional)
  • 3 large egg yolks
  • 1 tbsp lemon juice
  • 1/2 cup unsalted butter, melted and warm
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp smoked paprika
  • Pinch of salt
  • Dash of hot sauce (optional)
  • Chopped chives or parsley (for garnish)
  • Lemon wedges (for garnish)
  • Extra paprika or Old Bay for sprinkling (optional)

Instructions

  1. In a large bowl, gently combine crab meat, breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay or Cajun seasoning, parsley, salt, and pepper. Mix just until combined.
  2. Form mixture into 4 equal patties. Place on a plate, cover, and refrigerate for 10-15 minutes.
  3. Heat oil in a nonstick skillet over medium heat. Add crab cakes and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
  4. Split English muffins and toast until golden. Spread with butter if desired and arrange on serving plates.
  5. Bring a wide, shallow saucepan of water to a gentle simmer. Add 1 tbsp vinegar (optional). Crack eggs into small bowls. Create a gentle whirlpool in the water, then slide eggs in one at a time. Poach for 3-4 minutes until whites are set and yolks are runny. Remove with a slotted spoon and drain briefly on paper towels.
  6. In a heatproof bowl, whisk egg yolks and lemon juice until thick and pale. Set over a pan of barely simmering water. Slowly drizzle in melted butter, whisking constantly until sauce thickens. Add Cajun seasoning, smoked paprika, salt, and hot sauce. Remove from heat.
  7. Place one crab cake on each toasted muffin half. Top with a poached egg. Spoon over generous hollandaise.
  8. Garnish with chopped chives, parsley, and a sprinkle of paprika or Old Bay. Serve immediately.

Notes

Chill crab cakes before frying for best texture. Use gluten-free breadcrumbs and muffins for a gluten-free version. For extra spice, add more Cajun seasoning or hot sauce to the hollandaise. Crab cakes can be made ahead and reheated. Hollandaise is best made fresh. For a lighter option, bake crab cakes instead of frying.

Nutrition

Keywords: crab cake eggs benedict, cajun hollandaise, brunch, seafood, easy eggs benedict, crab cakes, poached eggs, hollandaise sauce, special occasion, gluten-free option

Find it online: https://bitefuljoy.com/crab-cake-eggs-benedict-recipe-easy-brunch-with-cajun-hollandaise/