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Alaska Dungeness Crab Cake Benedict

Alaska Dungeness Crab Cake Benedict
Make a brunch decadent and delicious with Dungeness crab cake Benedict.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hr 10 min
  • Servings: 4


  • Crab Cakes

  • 12 ounces fresh Dungeness crab meat (or your favorite crab), cooked
  • ¼ cup finely diced celery
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon chives, finely chopped
  • 3 tablespoons mayonnaise
  • 1 cup panko
  • 2 tablespoons olive oil
  • Poached Eggs

  • 4 large eggs
  • Hollandaise Sauce

  • 3 large egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup unsalted butter
  • For Serving

  • 2 English muffins
  • 2 tablespoons chopped chives

Nutrition Facts


  1. Step 1 Prepare the crab cake mixture

    Pick through the crab meat and remove any shells. Carefully remove any excess liquid by straining or dabbing the crab meat with a clean paper towel. Combine the crab, celery, cilantro, and chives in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. If cakes are not binding well, add a little more mayonnaise.

  2. Step 2 Form crab cakes

    Form into small patties about 3 inches wide and about 1 inch high. If you have a 3-inch ring mold, this will make it easier. You should have enough for 4 crab cakes. Refrigerate at least 30 minutes or until ready to cook and serve.

  3. Step 3 Prepare the poached eggs

    Prepare a bowl with ice water and set aside. Bring a deep sided sauté pan filled with water to a boil. Lightly salt the water when it comes to a boil, then lower heat to a simmer. Crack an egg into a ramekin. Swirl the simmering water, bring the ramekin close to the surface of the water, and gently drop in the egg. Repeat with remaining eggs. Cook until the eggs are softly set, about 3 minutes, then use a slotted spoon to transfer the eggs into the ice bath. Set aside until ready to serve. If preparing in advance, keep in the refrigerator; this can be done the night before.

  4. Step 4 Prepare the Hollandaise Sauce

    In a small saucepan, melt the butter slowly over low heat. Place egg yolks, lemon juice, salt and cayenne pepper in the blender. Blend on medium speed until the eggs are light in color. Lower blender speed to low, and while blending, slowly and steadily drizzle in the butter. Blend until the sauce is your desired thickness, perfect for a thick drizzle. Transfer to a small bowl, and keep warm — you can place in a warm spot, in a bowl of lukewarm water or in a pre-warmed thermos.

  5. Step 5 Fry the crab cakes and prepare muffins

    Line a baking sheet with paper towels and set a wire cooling rack on top. Set aside. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in a skillet over medium-high heat. Add the crab cakes and cook for about 2-3 minutes per side, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides. Transfer crab cakes to wire cooling rack. While the crab cakes are cooking, slice the English muffins in half and toast the 4 halves.

  6. Step 6 Assemble and serve

    Reheat the poached eggs by dropping them gently in a bowl of hot water. Transfer the eggs with a slotted spoon to a paper towel lined plate and gently dab off any water. Place crab cakes on the toasted English muffins. Top with poached eggs. Drizzle with hollandaise sauce, and garnish with chives. Serve immediately.

Nutrition Facts