Crab Cake Eggs Benedict

August 30, 2009 § 1 Comment

Just last week my parents took me on vacation to their time share at the beach- two whole days of nothing but laying in the sun and cooking while watching HGTV- I couldn’t imagine a better vacation! The first morning I made Crab Cake Eggs Benedict and it turned out delicious! It was my first attempt at poaching eggs and it was a relative success. Here’s one of the pictures and recipes from the trip (via – more to come!



Crab Cakes:


  • 2 tablespoons olive oil
  • 6 green onions, chopped
  • 3/8 cup olive oil
  • 1 (6 ounce) can canned crabmeat, drained
  • 1 egg
  • 1 tablespoon mayonnaise
  • 1 teaspoon dry mustard
  • 8 ounces buttery round crackers, crushed
  • 1/2 teaspoon ground cayenne pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon Old Bay Seasoning TM
  • salt to taste
  • ground black pepper to taste
  • 1 cup dry bread crumbs
  • Directions:

    1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Preheat the oven to 200 degrees.
    2. Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into thick patties. Coat the patties with bread crumbs.
    3. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and transfer to the oven while cooking the eggs.


    Hollandaise Sauce:







  • 3 egg yolks
  • 1 tablespoon hot water
  • 1 cup butter, cut into small pieces
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste




    1. Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
    2. When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.

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