Mother’s Day Crab Cake Benedict

Name: Mother's Day Crab Cake Benedict
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound fresh lump crab meat; 1 cup panko breadcrumbs; 2 large eggs (for crab cakes); 4 large eggs (for poaching); ¼ cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; ½ teaspoon cayenne pepper; ½ cup mayonnaise; 2 tablespoons lemon juice; 4 tablespoons butter (for cooking); 3 egg yolks (for hollandaise); 1 tablespoon white wine vinegar

By Elisa Levine

April 5, 2025

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There’s something undeniably magical about the combination of rich crab cakes and a perfectly poached egg, all drizzled with luscious hollandaise sauce. Mother’s Day Crab Cake Benedict is not just a meal it’s a warm hug on a plate that fills your home with delicious aromas and your heart with joy. Picture this: each bite is a delightful crunch followed by the smooth creaminess of hollandaise, making you wonder if you’ve accidentally wandered into a five-star brunch spot.

Now, let me take you back to last Mother’s Day when I attempted to impress my mom with this dish. Spoiler alert: it was an epic success. The kitchen was filled with laughter, and her delighted reaction was worth every bit of effort. This recipe is perfect for any special occasion, but especially for celebrating the wonderful mothers in our lives. Get ready for an explosion of flavors that will have your taste buds dancing

Why You'll Love This Recipe

This Mother’s Day Crab Cake Benedict balances ease of preparation with gourmet flavor
It’s the perfect visual feast, sure to impress anyone at the breakfast table
Versatile enough for brunch or dinner, it’s an elegant way to celebrate any occasion

I still remember my friends’ faces when they took their first bite pure bliss radiated from everyone around the table.

Recipe preparation

Essential Ingredients

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

Fresh Lump Crab Meat: Opt for high-quality crab meat for the best flavor fresh or pasteurized works wonders.
Breadcrumbs: Use panko for extra crunch, but regular breadcrumbs are fine if that’s what you have.
Eggs: You’ll need these for both the crab cakes and poaching use large eggs for better results.
Fresh Herbs (Parsley and Chives): Fresh herbs brighten up the dish chop them finely to enhance flavor.
Cayenne Pepper: A pinch adds just the right amount of kick without overwhelming the delicate crab flavor.
Mayonnaise: This creamy goodness helps bind everything together opt for homemade if you’re feeling adventurous
Lemon Juice: Freshly squeezed lemon juice brightens the dish and enhances all those lovely flavors.
Butter: For cooking the cakes and incorporating into your hollandaise sauce – because butter makes everything better
Egg Yolks (for Hollandaise): These add richness be sure to whisk them well with lemon juice before adding butter.
White Wine Vinegar: A splash in poaching water helps keep egg whites intact – plus it adds subtle flavor.

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

Let’s Make It Together

Get ready to create something special Follow these straightforward steps for mouthwatering results.

The Crab Cake Mixture: Begin by gently combining lump crab meat, breadcrumbs, chopped herbs, cayenne pepper, mayonnaise, lemon juice, and one beaten egg in a large bowl until well-mixed but not overly mushy. Form into patties about 1 inch thick.

Chill Out Time : Place your formed crab cakes on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes. This step helps them hold their shape while cooking patience is key

Cooking the Crab Cakes: In a skillet over medium heat, melt some butter until bubbly. Carefully add your chilled crab cakes and cook for about 4-5 minutes per side or until golden brown and crispy. The aroma will be heavenly

The Perfect Poached Eggs: In another pot filled with simmering water mixed with white wine vinegar, crack each egg into a small bowl before gently sliding them into the water one by one. Poach them for about 3-4 minutes until whites are set but yolks remain runny.

The Hollandaise Sauce Magic : In a heatproof bowl over simmering water (double boiler style), whisk together egg yolks and lemon juice until pale and frothy. Slowly drizzle melted butter while whisking continuously until it thickens into a creamy sauce don’t forget to add salt and pepper

The Assembly Line : Now comes the fun part On each plate, layer a crispy crab cake topped with a perfectly poached egg then generously drizzle with hollandaise sauce. Garnish with extra herbs if you’re feeling fancy

And voilà Your Mother’s Day Crab Cake Benedict is ready to impress.

This delightful dish captures not only flavors but also memories made around the table a true celebration of love through food

You Must Know

This Mother’s Day Crab Cake Benedict is a delightful twist on the classic brunch dish
With its rich flavors and crispy texture, it’s sure to impress any mom at the table
The combination of crab cakes, poached eggs, and hollandaise sauce creates a symphony of taste that’s simply irresistible

Perfecting the Cooking Process

Start by preparing the crab cakes while your water simmers for poaching eggs. As you cook the cakes, whisk together your hollandaise sauce to ensure everything is ready to serve simultaneously.

Serving and storing

Add Your Touch

For an extra kick, add Old Bay seasoning or diced jalapeños to your crab mixture. You can also swap out regular English muffins for avocado toast for a trendy twist.

Storing & Reheating

Refrigerate leftover crab cakes in an airtight container for up to three days. Reheat in a skillet over medium heat until warmed through to maintain crispiness.

Chef's Helpful Tips

To make perfect crab cakes, ensure your crab meat is fresh and well-drained
Use panko breadcrumbs for extra crunch and watch your hollandaise closely to avoid curdling
Lastly, practice poaching eggs in vinegar-infused water for perfectly shaped eggs every time

Sharing this recipe brings back memories of my mom’s delighted reaction when I surprised her with it last year. The joy on her face made all the effort worth it

FAQ

What kind of crab should I use for Mother’s Day Crab Cake Benedict?

Lump blue crab meat offers the best flavor and texture for these delectable cakes.

Can I make the crab cakes ahead of time?

Absolutely Prepare them a day ahead and refrigerate until you’re ready to cook.

How do I poach the eggs perfectly?

Use fresh eggs and gently swirl the water before adding them for perfectly formed poached eggs.

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