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    Home » Recipes » Breakfast and Brunch

    Easy Crab Cake Eggs Benedict

    Published: Jan 19, 2015 · Modified: Mar 8, 2023 by Jessie · This post may contain affiliate links; if you buy something we'll earn a commission at no cost to you.

    Jump to Recipe

    This easy crab cake eggs Benedict recipe is perfect for your next brunch! With a foolproof one-minute homemade hollandaise sauce.

    Finished crab cake benedict stack, topped with hollandaise and fresh arugula. this recipe

    I'm going through a phase, friends.

    A phase where I have an uncontrollable need to poach things.

    Spoon pouring hollandaise sauce over an english muffin topped with a crab cake and poached egg.

    Actually, it's more of a phase where I have to put an egg on top of EV.ER.Y.THING. (Exhibit A: This Chorizo Breakfast Hash), but lately I've been really truly desperate for those egg-toppers to be of the poached variety. There's something so satisfying about cutting into a perfect little white pillow and seeing all that gooey egg goodness come pouring out. GAH. I love it.

    I guess something about a rich, creamy hollandaise on top of crab cakes on top of BREAD just speaks to me.

    Close up of fresh arugula leaves on top of the crab cake eggs benedict stack.
    Love this recipe? Try my cajun eggs benedict next! Click here for the recipe!

    I keep seeing crab cake eggs Benedict on restaurant menus, but they all use a crabcake INSTEAD of an English muffin, which I kind of hate.

    If you take away the warm, toasted English muffin, all you have is soft hollandaise on top of a soft egg on top of soft crab.

    Not a lot of texture there, which, um, is super boring.

    I find the toasty bits of eggs Benedict 100% necessary, so I decided to whip up my own version and jazz it up a little. I added a toasted English muffin (of course) and some fresh, crisp arugula on top to add a little more texture to break up the softness of the other components.

    Pro tip: toast the English muffins RIGHT before you assemble and serve, so that they don't have a chance to dry out and get tough. No one likes a tough muffin.

    Fork cutting into a poached egg on top of a crab cake.

    I'll admit, I was a little nervous about homemade hollandaise when I tried it for the first time. But I found this great tutorial, made a few recipe tweaks to suit my own taste, spent a quality thirty seconds with my immersion blender, and BAM! It's deceptively easy and the results are totally worth it.

    The only real "cooking" you have to do to make this eggs benny is whip the hollandaise together and poach the eggs - super simple, right?

    Aerial view of two navy blue plates with crab cake eggs benedict next to a dark green napkin.

    PS - I know you probably hear a lot of people laud crab cake eggs benedict as this super-schmancy, only-at-restaurants, only-for-fabulous-people-who-brunch kinda deal.

    But I call SHENANIGANS on those people, because this homemade version is quick and easy and delicious - and it's ready in 20 minutes.

    Also, I am basically never a fabulous brunch-er (shower and put pants on and leave my house early in the morning on a weekend? That's a funny joke), so I love that this homemade version is sweatpants-friendly.

    Pair it with a mimosa (or five) for the true brunch experience, then eat it while you sit on the couch and high-five yourself for being awesome.

    A fork cutting into a poached egg and letting the yolk spill out.

    More Eggs Benedict Recipes

    • Avocado Eggs Benedict with Bacon and Goat Cheese
    • Caprese Eggs Benedict
    • Cajun Inspired Eggs Benedict
    • Green Veggie Eggs Benedict
    Print
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    English muffin topped with a crab cake and poached egg.

    Easy Crabcake Eggs Benedict

    ★★★★★ 5 from 3 reviews
    • Author: Jessie
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 minutes
    • Yield: Serves 2-4 1x
    • Category: Breakfast
    • Cuisine: American
    Print Recipe
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    Description

    A quick and delicious crab cake eggs Benedict recipe perfect for brunch!


    Ingredients

    Scale

    FOR THE HOLLANDAISE:

    • 2 egg yolks
    • 2 tsp. lemon juice
    • ¼ tsp. salt
    • ½ cup unsalted butter

    TO ASSEMBLE:

    • 2 English muffins, halved
    • 4 leftover crabcakes (no leftovers? Just stir 1 cup of cooked lump crab up with salt, pepper, and a squeeze of lemon juice and divide it between each English muffin half)
    • 4 eggs
    • salt and pepper to taste
    • ⅔ cup fresh arugula, for garnish

    Instructions

    FOR THE HOLLANDAISE:

    1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender. (I use this method for foolproof hollandaise - watch the video for a tutorial!)
    2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
    3. Blend the egg mixture with the immersion blender until egg yolks have slightly lightened in color, about 1 minute.
    4. Stream hot butter into eggs a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.

    FOR ASSEMBLY:

    1. Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through. If you're using lump crab instead of leftover crabcakes, give it a toss in a hot skillet just until it's warmed through (or, if you like, leave it cold so you have some contrasting temperatures in the dish!) Set crab aside.
    2. Poach each egg in hot water (water should be just-barely-simmering for best results) until whites have cooked through, about 4 minutes.
    3. While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and top each half with a crabcake (or lump crab mix).
    4. When eggs are done, gently place one egg on top of each muffin/crabcake stack and season eggs with a bit of salt and pepper.
    5. Pour hollandaise over the English muffin stacks. Top with a pinch of fresh ground black pepper and a few fresh arugula leaves and serve immediately.

    Notes

    You can make the hollandaise in a regular blender if you don’t have an immersion blender (or just don’t want to use it). I just like the immersion blender because it’s quick and easy with not much cleanup! I love this immersion blender from Cuisinart.

    For more handy immersion blender tricks, check out our post on ways to use an immersion blender!

    Lately I’ve been adding a splash of white vinegar to the water before I poach eggs – I never used to, but lately I think it’s been helping them come out a little prettier. Water should be just barely simmering for best poaching results! For best results, I crack each egg into a ramekin, then gently tip the egg into the hot water and let it do its thing. Play around with different techniques to find out what works for you!

    Use leftover biscuits (I like these vegan biscuits or simple gruyere biscuits) in place of the English muffins if you like.

    Hollandaise recipe adapted from Serious Eats.

    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

    Keywords: breakfast, brunch, eggs

    Tag @lifeasastrawberry on Instagram to show us what you're cooking! Nutrition information is calculated per serving; it is approximate and will vary based on many factors.

    More Cozy Breakfast and Brunch Recipes

    • Small Batch Cinnamon Rolls (Makes 6)
    • Cranberry Brie Stuffed French Toast
    • Leftover Turkey Frittata
    • Apple Butter French Toast

    I'm Jessie, and I like to talk about food. Tag your recipes #LifeAsAStrawberry on social media to share your creations! Learn about our team!

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    Reader Interactions

    Discussion

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    1. Kelly Hubbard

      August 31, 2021 at 11:54 pm

      Made this tonight, hubby already asking for it again, fabulous and so simple, thank you for the recipe!!!! I am still full!

      ★★★★★

      Reply
      • Team Life As A Strawberry

        September 01, 2021 at 3:06 pm

        WAHOO! We're so happy to hear how much you enjoyed it!

        Reply
    2. Rhonda Cook

      April 04, 2020 at 11:14 am

      Awesome flavor and easy recipe! Huge hit!!

      ★★★★★

      Reply
    3. Rose Martine

      February 10, 2020 at 12:44 am

      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!

      ★★★★★

      Reply
    4. Kristen

      May 25, 2017 at 7:11 pm

      Oh heavens!!!! This is my new favourite food blog!

      Reply
    5. L J

      June 07, 2016 at 9:50 pm

      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.

      Reply
      • Jessie

        June 08, 2016 at 12:00 pm

        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 🙂

        Reply
        • Ingrid

          August 20, 2020 at 10:28 pm

          This was perfect & yummy!

          Reply
    6. Thalia @ butter and brioche

      January 20, 2015 at 2:36 pm

      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!

      Reply
      • Jessie

        January 24, 2015 at 5:47 pm

        Thanks, Thalia! I have been obsessed with poached eggs lately - I'm putting them on everything (and it's awesome)!

        Reply
    7. Kimberly | Chic & Sugar

      January 20, 2015 at 10:09 am

      I love breakfast, so this definitely speaks to me, Jessie! I also think a good english muffin is 100% necessary. Pinned!

      Reply
      • Jessie

        January 24, 2015 at 5:46 pm

        Thanks, Kimberly! English muffins are totally the most important part.

        Reply
    8. Jen and Emily @ Layers of Happiness

      January 20, 2015 at 9:02 am

      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 🙂

      Reply
      • Jessie

        January 24, 2015 at 5:46 pm

        Thanks! I think it's my new favorite breakfast!

        Reply
    9. Nicole ~ Cooking for Keeps

      January 19, 2015 at 6:46 pm

      My favorite breakfast meal, paired with one of my favorite seafood dishes. Looks like perfection!

      Reply
      • Jessie

        January 24, 2015 at 5:45 pm

        Thanks, Nicole!

        Reply
    10. Brooke

      January 19, 2015 at 3:48 pm

      Well, now I'm hungry. Delicious post!

      Reply
      • Jessie

        January 19, 2015 at 3:58 pm

        Thanks, Brooke!

        Reply

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