Mother’s Day Crab Cake Benedict

Name: Mother's Day Crab Cake Benedict
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound fresh lump crab meat; 2 cups panko breadcrumbs; 1/2 cup mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons lemon juice; 1/4 cup fresh parsley, chopped; 4 large eggs; 2 whole grain English muffins, halved and toasted; 1/4 cup butter (for frying); 3 egg yolks; 1/2 cup butter, melted (for hollandaise sauce); 1 tablespoon lemon juice (for hollandaise sauce); Salt and pepper to taste (for hollandaise sauce)

Posted on April 4, 2025

There’s something magical about Mother’s Day Crab Cake Benedict. Imagine crispy crab cakes nestled on a toasted English muffin, topped with perfectly poached eggs and smothered in rich hollandaise sauce. The aroma wafts through the air, promising a delightful experience that dances on your taste buds.

This dish isn’t just food it’s a memory waiting to happen. Picture the smiles around the breakfast table, everyone eagerly digging into this brunch masterpiece. Whether it’s Mother’s Day or a spontaneous Sunday treat, this recipe is sure to impress and create lasting memories.

Why You'll Love This Recipe

This Mother’s Day Crab Cake Benedict is simple yet elegant, making it perfect for brunch gatherings
The flavor profile combines sweet crab meat with creamy hollandaise for an unforgettable taste experience
Visually appealing with its golden hues and vibrant toppings, it’s a feast for the eyes as well
This dish is versatile enough for any occasion, from holidays to casual family breakfasts

I remember the first time I made this dish for my mom’s birthday. Her face lit up like a Christmas tree as she took her first bite of that scrumptious crab cake.

Essential Ingredients

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

Crab Meat: Fresh lump crab meat is best, but canned works too if you’re in a pinch.
English Muffins: Opt for whole grain for added texture and flavor.
Eggs: Use large eggs for poaching they hold their shape better.
Panko Breadcrumbs: These give the crab cakes a delightful crunch.
Mayonnaise: A key ingredient that adds moisture and richness to the cakes.
Dijon Mustard: Just a touch adds depth and tanginess to the crab mixture.
Lemon Juice: Freshly squeezed brightens up the flavors beautifully.
Parsley: Fresh herbs add color and freshness to your dishes.
Butter: For frying the crab cakes until golden brown and delicious.
Hollandaise Sauce Ingredients (Egg Yolks, Butter, Lemon Juice): Essential for that luxurious topping that brings everything together.

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

Let’s Make it Together

First Steps: Start by preparing your crab cakes. In a bowl, combine fresh crab meat with panko breadcrumbs, mayonnaise, dijon mustard, lemon juice, parsley, salt, and pepper. Mix gently so you don’t break up those lovely lumps of crab.

Form Cakes: Shape your mixture into patties about 3 inches wide. This is where you can channel your inner chef make them uniform for even cooking.

Chill: Place formed patties on a plate and pop them in the fridge for about 30 minutes. Chilling helps them hold together better when frying.

Cook Cakes: Heat butter in a skillet over medium heat until bubbling. Add your chilled crab cakes and cook until golden brown on each side, about 4-5 minutes per side. The aroma will make you want to dive right in.

Poach Eggs: While your cakes are cooking, fill another pot with water and bring it to a gentle simmer. Crack each egg into a small bowl before gently slipping them into the water one at a time. Cook until whites are set but yolks remain runny about 3-4 minutes.

Make Hollandaise: Whisk together egg yolks with lemon juice over low heat until pale yellow. Gradually add melted butter while whisking constantly until thickened and creamy. Season with salt and pepper to taste.

Assemble: Toast those English muffins until golden brown. Top each half with a crispy crab cake followed by a perfectly poached egg. Drizzle generously with hollandaise sauce and garnish with fresh parsley for presentation.

Serve Immediately: Enjoy this culinary masterpiece while still warm. Pair it with fresh fruit or mimosas if you’re feeling extra festive.

And there you have it. Your very own Mother’s Day Crab Cake Benedict ready to impress everyone at brunch.

You Must Know

The Mother’s Day Crab Cake Benedict is not just a brunch delight it’s a celebration of flavors
The combination of crispy crab cakes and velvety hollandaise will impress everyone at the table
The beautiful presentation will make your loved ones feel extra special

Perfecting the Cooking Process

Start by preparing the crab cakes first to let them chill while you poach the eggs. This sequence ensures that everything is hot and fresh when served.

Add Your Touch

Feel free to swap out the crab for shrimp or even veggies for a delightful twist. Adding spices like Old Bay or a dash of lemon zest can enhance the flavor profile immensely.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat in the oven at 350°F to maintain their crispiness.

Chef's Helpful Tips

To achieve perfect crab cakes, ensure your crab meat is fresh and well-drained
Chilling them before cooking helps retain their shape
Always use gentle heat when poaching eggs for silky results

I remember the first time I made Crab Cake Benedict for my mom on Mother’s Day. Her delighted reaction made all the effort worthwhile, and now it’s our cherished family tradition.

FAQ

What is the best type of crab meat for this recipe?

Fresh lump crab meat provides the best texture and flavor for Crab Cake Benedict.

Can I make this dish ahead of time?

You can prepare the crab cakes in advance just cook them fresh before serving.

What can I substitute for hollandaise sauce?

Try avocado or yogurt-based sauces for a lighter alternative to traditional hollandaise sauce.