Mother’s Day Crab Cake Benedict

Published: April 4, 2025

by mimi

There’s something magical about Mother’s Day Crab Cake Benedict that makes it feel like a warm hug on a plate. Picture this: perfectly golden crab cakes sitting atop toasted English muffins, all smothered in rich, velvety hollandaise sauce. The aroma wafts through the kitchen, enticing everyone to gather around the table. This dish not only tantalizes your taste buds with its savory flavors but also brings back fond memories of family gatherings and laughter.

Jump to:

Essential Ingredients
Let’s Make it Together
Perfecting the Cooking Process
Add Your Touch
Storing & Reheating
FAQ
Can I use frozen crab meat for Mother’s Day Crab Cake Benedict?
What’s the best way to poach eggs?
How can I make hollandaise sauce ahead of time?
📖 Recipe Card

As I recall my first attempt at making this delicious recipe, I can’t help but chuckle at the disaster that ensued. I accidentally mistook cayenne for cinnamon imagine my family’s surprise when they bit into what was supposed to be a comforting brunch dish Thankfully, after a few practice runs (and a lot of laughter), I perfected my version of Mother’s Day Crab Cake Benedict. Now, it’s our go-to dish for special occasions and lazy Sunday mornings alike.

Why You'll Love This Recipe

This delightful Mother’s Day Crab Cake Benedict is surprisingly easy to whip up, making it perfect for any skill level
Rich flavors from fresh crab meat combined with buttery hollandaise create an irresistible taste experience
Its beautiful presentation will impress your guests, making every brunch feel like a five-star dining event
Versatile enough for breakfast or brunch, this dish brings elegance to any table setting

I remember the first time I served this dish the smiles and “oohs” from my family were priceless.

Recipe preparation

Essential Ingredients

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

Fresh Lump Crab Meat: Look for sweet, tender crab meat it’s the star of this dish.
English Muffins: Toasted until golden brown for that perfect crunch beneath the crab cake.
Eggs: The fresher, the better Perfectly poached eggs add richness and depth.
Butter: Use unsalted butter for the hollandaise it allows you to control salt levels.
Lemon Juice: Freshly squeezed lemon juice brightens up the hollandaise and cuts through the richness.
Old Bay Seasoning: A classic seasoning that enhances seafood dishes with its blend of spices.
Dijon Mustard: Adds a subtle kick to your hollandaise sauce don’t skip it
Paprika: A hint of smoked paprika provides an extra layer of flavor in the crab cakes.
Parsley: Chopped fresh parsley adds color and freshness to your crab cakes.
Salt and Pepper: Essential seasonings to enhance all the flavors in your dish.

For the Hollandaise Sauce:

Egg Yolks: Use large egg yolks for a creamy texture in your sauce.
Cayenne Pepper: Just a pinch adds warmth without overwhelming the flavor.
White Wine Vinegar: A splash adds brightness to balance out the richness of butter.
Water: To create steam while cooking helps stabilize your hollandaise sauce.

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

Let’s Make it Together

Prepare Your Crab Cakes: In a mixing bowl, combine crab meat with breadcrumbs, Old Bay seasoning, diced parsley, paprika, salt, and pepper until well-blended. Form mixture into patties.

Fry Those Cakes: Heat oil in a skillet over medium heat. Cook crab cakes for about 4-5 minutes on each side until golden brown and crispy. Set aside on paper towels.

Poach Your Eggs: In a pot of simmering water with a splash of vinegar, gently crack eggs one at a time into small bowls before sliding them into water. Poach for about 3-4 minutes until whites are firm but yolks remain runny.

Create Your Hollandaise: In a double boiler (or bowl over simmering water), whisk egg yolks with lemon juice and Dijon mustard until thickened. Gradually add melted butter while whisking constantly until smooth.

Assemble Your Dish: Toast English muffins until golden brown. Place each muffin half on plates top with a crab cake followed by a poached egg. Drizzle generously with hollandaise sauce.

These steps guide you through creating an elegant yet approachable Mother’s Day Crab Cake Benedict that’s sure to impress your loved ones while filling your home with delightful aromas Enjoy every bite as you celebrate those special moments together

You Must Know

The Mother’s Day Crab Cake Benedict brings a delightful twist to brunch
Fresh crab meat combined with rich hollandaise creates a luxurious dish that impresses everyone
Pair it with fresh herbs for a vibrant taste and aroma that fills your kitchen with warmth

Perfecting the Cooking Process

Start by preparing the crab cakes first, then poach the eggs while making the hollandaise sauce for efficiency.

Serving and storing

Add Your Touch

Feel free to swap traditional crab for shrimp or add spices to personalize the flavor profile.

Storing & Reheating

Store leftover crab cakes in an airtight container and reheat them in the oven at 350°F for best results.

Chef's Helpful Tips

Ensure your crab is lump and fresh for the best texture
Use cold water to poach eggs gently, which helps maintain shape
Always taste your hollandaise sauce it should be tangy yet balanced, enhancing every bite of your dish

Nothing warms my heart quite like when friends rave about this dish I remember serving it at brunch once, and everyone kept asking for seconds definitely a proud chef moment

FAQs

FAQ

Can I use frozen crab meat for Mother’s Day Crab Cake Benedict?

Using frozen crab meat is fine, but fresh offers better flavor and texture.

What’s the best way to poach eggs?

A gentle simmer with a splash of vinegar helps keep egg whites together while poaching.

How can I make hollandaise sauce ahead of time?

Prepare hollandaise sauce ahead, store it warm in a thermos, or reheat gently before serving.