This easy crab cake eggs Benedict recipe is perfect for your next brunch! With leftover crab cakes, toasted English muffins, and a foolproof 5-minute homemade hollandaise sauce.
Crab cake eggs benedict sounds utterly fancy, but I promise this recipe is deceptively simple! I keep this process easy by saving a few leftover homemade crab cakes and reheating them, but you can certainly make a fresh batch or grab some store-bought crab cakes for this recipe.
Add a few toasted English muffins, poached eggs, and our foolproof immersion blender hollandaise to the mix, and you've got a restaurant-quality breakfast.
One tip: Make sure all of your ingredients are prepped, measured, and ready to go before you start. This recipe has a few different components, but once you get going, it all moves pretty fast.
Ingredients overview
Find a full ingredients list with exact quantities in the recipe card below.
Before you jump in, there are a few things we want to highlight:
- Leftover crab cakes are the backbone of this recipe. Reheat them in a skillet or on a baking sheet in the oven when you're ready to serve. You can also make homemade crab cakes just for this dish or grab your favorite store-bought variety to keep things simple.
- Our go-to immersion blender hollandaise is ready in minutes with egg yolks, melted butter, lemon juice, and a bit of warm water.
- Fresh arugula adds a bit of color and texture here. Swap it for spinach, microgreens, or fresh herbs (like parsley or chives) if you like.
Instructions
This crab cake benedict recipe is all about timing. Measure out all of your ingredients before you start cooking: This dish will go quickly once you get started!
Prep the components
Bring a small pot of water to a gentle simmer, then poach your eggs! While the eggs are poaching, reheat crab cakes in a skillet or sauté pan over medium heat until they're warmed through. Finally, toast the english muffin halves. Now you're ready to make the hollandaise and assemble everything!
Learn more: How to poach an egg.
Make the hollandaise
Add egg yolks and lemon juice to a tall jar with a splash of warm water and a pinch of kosher salt. Use an immersion blender to blend the eggs well, until you notice a series of small bubbles across the surface.
With the blender running, slowly stream in hot, melted butter. Blend until you have a thick mixture (almost like mayonnaise!) then add a splash of warm water to loosen it up into a creamy hollandaise sauce.
If you're new to homemade hollandaise, please start by reading our full immersion blender hollandaise tutorial! It's filled with important notes and tips to help you succeed.
Assemble
Top each toasted english muffin half with a warm crabcake, a poached egg, and a pinch of salt and pepper. Add a drizzle of hollandaise sauce, followed by a few leaves of argula.
FAQs
Yes! Because it's such a small quantity, we find this hollandaise works best in smaller blenders that have the blades concentrated at the bottom (as opposed to a blender that has blades running all the way up and down a tall center piece).
Make sure your blender has a top cap that can be removed to allow you to stream the butter in.
This recipe does not work with bullet-style blenders.
For troubleshooting, additional FAQs, and more detailed food safety information, see our full hollandaise sauce tutorial.
We love this immersion blender method in place of a traditional method (where you whisk the hollandaise by hand in a large double boiler over a few inches of water, which is tiring and runs the risk of a split sauce) .
Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!
📖 Recipe
Easy Crabcake Eggs Benedict
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 2-4 1x
- Category: Breakfast
- Cuisine: American
Description
This recipe uses leftover crab cakes as the base for a restaurant-quality brunch! Make your own hollandaise with an immersion blender for a rich, foolproof sauce.
Ingredients
- 2 English muffins, halved
- 4 leftover large crab cakes
- 4 eggs
- kosher salt and fresh cracked black pepper, to taste
- ⅔ cup fresh arugula, for garnish
For the hollandaise:
- 2 egg yolks, at room temperature
- 2 Tablespoons warm water (use tap water that's warm to the touch: about 90-110° F)
- 1 Tablespoon lemon juice
- pinch of kosher salt
- ½ cup unsalted butter (1 stick)
Instructions
Prep the main components:
- Reheat crab cakes in a large skillet. Set aside.
- Toast the English muffin halves until lightly browned.
- Poach the eggs in a post of just-simmering water until they reach your desired doneness.
Make the hollandaise:
- Add egg yolks, warm water, lemon juice, and a pinch of kosher salt to a tall, narrow cup that fits the head of your immersion blender. Blend for about 30 seconds, until you have a smooth mixture that's slightly lightened in color.
- Melt butter in a small saucepan over medium-low heat until it reaches a low simmer (about 180-185°F; bubbling, but not browning). Transfer melted butter to a small measuring cup with a spout to make it easier to pour.
- With the immersion blender running, add hot butter to egg mixture a tiny bit at a time. Blend for a few seconds in between each addition to fully incorporate the butter and let the eggs heat up slowly (if you add the hot butter too fast, the eggs can curdle). Continue adding butter a little at a time, blending well between each addition, until all butter has been incorporated and the hollandaise is thick and fluffy.
- Blend in additional warm water a teaspoon at a time (if needed) until the hollandaise reaches a drizzle-able consistency.
Assemble:
- Top each toasted English muffin half with a warm crab cake, followed by a poached egg. Add a pinch of salt and pepper to the top of each poached egg, then spoon hollandaise over the top and garnish with a few leaves of arugula. Serve immediately.
Notes
Let egg yolks come to room temperature on the counter for 30 minutes or so before you make the hollandaise sauce. This helps them cook evenly when blended with hot butter, and gives us a smoother sauce.
Hollandaise and food safety. Consuming raw or undercooked eggs may increase your risk of food borne illness. The USDA recommends heating all eggs to a minimum internal temperature of 160°F (note: many popular egg preparations, including poached eggs, over-easy eggs, and soft boiled eggs, do not meet this requirement). To ensure your hollandaise reaches a recommended temperature of 160°F, be sure to use room temperature egg yolks and very hot butter. Use a kitchen thermometer to check the final temperature; if your hollandaise has not yet reached 160°F, you can place it in a small saucepan or skillet and cook, whisking constantly, over medium-low heat until it reaches the correct temperature. For more information on raw eggs and food safety, be sure to read our full guide to immersion blender hollandaise sauce.
Use leftover biscuits (I like these vegan biscuits or simple gruyere biscuits) in place of the English muffins if you like.
Nutrition
- Serving Size: Makes 4 stacks
- Calories: 428
- Sugar: 1.6 g
- Sodium: 478.7 mg
- Fat: 34.9 g
- Carbohydrates: 7.5 g
- Protein: 21.5 g
- Cholesterol: 429.2 mg
Kelly Hubbard
Made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!
Team Life As A Strawberry
WAHOO! We're so happy to hear how much you enjoyed it!
Rhonda Cook
Awesome flavor and easy recipe! Huge hit!!
Rose Martine
Thank you for sharing this recipie, I made this tonight, and it was amazing!! I am am going to freeze the leftover miso mixture in an ice cube tray for easy measurement in the future. For soft boiled eggs place eggs in 1″ boiling water, cover and cook for 6 minutes exactly, and they come out perfectly. Thanks again!
Kristen
Oh heavens!!!! This is my new favourite food blog!
L J
Just found this recipe. I have been making Crab Eggs Benedict for years. This is the easiest recipe I have ever seen for the Hollandaise sauce. Thanks so much. Just made this for dinner and I'm in love.
Jessie
I'm so happy you found the recipe - thank you for letting me know how it turned out! I'm so glad that you liked it 🙂
Ingrid
This was perfect & yummy!
Thalia @ butter and brioche
I so wish I had one of these crabcake eggs benedicts for breakfast this morning.. they look so delicious. I am a massive fan of poached eggs and make them most mornings so this recipe is a must make for me!
Jessie
Thanks, Thalia! I have been obsessed with poached eggs lately - I'm putting them on everything (and it's awesome)!
Kimberly | Chic & Sugar
I love breakfast, so this definitely speaks to me, Jessie! I also think a good english muffin is 100% necessary. Pinned!
Jessie
Thanks, Kimberly! English muffins are totally the most important part.
Jen and Emily @ Layers of Happiness
GAH! These look amazing... I actually just saw a crabcake benedict on my instagram feed the other day and thought to myself, "I wonder if there is anyway to recreate this," but I guess there! Yum! Pinned 🙂
Jessie
Thanks! I think it's my new favorite breakfast!
Nicole ~ Cooking for Keeps
My favorite breakfast meal, paired with one of my favorite seafood dishes. Looks like perfection!
Jessie
Thanks, Nicole!
Brooke
Well, now I'm hungry. Delicious post!
Jessie
Thanks, Brooke!