Mother’s Day Crab Cake Benedict

April 5, 2025

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Mother’s Day is the perfect occasion to whip up something truly special, and what could be more delightful than a Mother’s Day Crab Cake Benedict? Imagine perfectly seared crab cakes nestled on a toasted English muffin, topped with silky hollandaise sauce, all served with a side of sunshine. The aroma wafting through your kitchen will have everyone salivating before they even take their first bite.

This dish holds a special place in my heart. I remember my first attempt at making crab cakes the kitchen looked like a seafood market exploded, but the smiles around the table made it all worth it. Whether you’re celebrating mom or just treating yourself, this recipe promises to elevate any brunch experience.

Why You'll Love This Recipe

This Mother’s Day Crab Cake Benedict is simple enough for beginner cooks while impressively delicious for seasoned chefs
The rich flavors of crab and creamy hollandaise create a taste sensation that delights
Visually stunning, it brightens any brunch table with its golden hues
Perfect for Mother’s Day brunch but versatile enough for any special occasion

I still chuckle about the time my family thought I was trying to start a crab cake restaurant because of how many times I made this dish in one month

Recipe preparation

Essential Ingredients

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

Fresh Lump Crab Meat: Look for sweet and tender crab meat it’s the star of this show and makes all the difference.
English Muffins: Toasted to perfection, these provide a sturdy base for your crab cakes and hollandaise.
Eggs: Use large eggs for poaching you’ll need them for both the hollandaise sauce and poached topping.
Mayonnaise: Creamy mayonnaise binds the crab cakes together while adding moisture opt for high-quality mayo if possible.
Old Bay Seasoning: This iconic seasoning brings out the best in seafood it’s essential for flavor
Lemon Juice: Freshly squeezed lemon juice adds brightness and balances the richness of the dish.
Butter: Unsalted butter is key for making smooth hollandaise sauce that slathers beautifully over everything.
White Vinegar: A splash in the poaching water enhances egg whites’ firmness, ensuring perfect poached eggs every time.

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

Let’s Make it Together

Start by preparing your crab cakes: In a mixing bowl, gently combine lump crab meat with mayonnaise, Old Bay seasoning, lemon juice, salt, and pepper until well mixed. Be careful not to break up those lovely lumps too much.

Next up: Form patties Shape your mixture into golf ball-sized cakes and then flatten them slightly. Set them aside on a parchment-lined tray while you heat some oil in a skillet over medium-high heat.

Now comes the fun part: Cook those crab cakes Place them gently into the hot skillet. Fry each side until they turn golden brown about 3-4 minutes per side allowing that beautiful crust to form while keeping the inside tender.

While your crab cakes are sizzling away, it’s time to tackle that luxurious hollandaise sauce. In a small saucepan over low heat, melt butter until it’s completely liquid but not bubbling. In another bowl, whisk together egg yolks and lemon juice until pale and frothy.

Gradually pour in melted butter while whisking vigorously. Continue whisking until thickened this should take about 5 minutes and season with salt to taste. If it gets too thick, add a teaspoon of warm water to loosen it up.

Now let’s poach those eggs: Fill a saucepan with water and add vinegar. Bring it to a gentle simmer (not boiling), then crack each egg into small cups before gently sliding them into the water one at a time. Poach them for about 4 minutes or until whites are set but yolks are still runny.

Finally, it’s assembly time: Toast your English muffins while waiting for eggs to finish cooking. Once toasted, place each muffin half on plates, top with crispy crab cake, then carefully place your poached egg on top of each crab cake. Drizzle generously with hollandaise sauce and garnish with fresh parsley or chives if desired.

Serve immediately while everything is warm and decadent Enjoy each bite as flavors meld together beautifully all while being surrounded by loved ones who appreciate your culinary genius

Now you’ve got all you need to impress anyone at brunch Happy cooking

You Must Know

This Mother’s Day Crab Cake Benedict is a delightful twist on the classic brunch dish
The sweet aroma of crab mingling with poached eggs and hollandaise will make your kitchen feel like an upscale restaurant
It’s perfect for celebrating mom in style

Perfecting the Cooking Process

Start by preparing the crab cakes, then poach the eggs while whipping up the hollandaise sauce. This sequence ensures everything is hot and fresh when served.

Add Your Touch

Feel free to substitute lump crab with shrimp or add some Old Bay seasoning for a spicy kick. Personalizing it will surely impress your guests

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat gently in a skillet over medium heat to maintain crispiness.

Chef's Helpful Tips

Use fresh lump crab for the best flavor canned crab can be too fishy
Poaching eggs may take practice swirling water helps keep them intact
Always serve hollandaise immediately for creamy perfection

Sharing this dish with my family brought back fond memories of Mother’s Day brunches past, filled with laughter and joy around the table.

FAQs

FAQ

Can I make the crab cakes ahead of time?

Yes, you can prepare them a day prior and refrigerate until ready to cook.

What if I don’t have hollandaise sauce?

Try using a store-bought version or substitute it with avocado for creaminess.

How do I poach eggs perfectly?

Add vinegar to simmering water, creating a whirlpool before gently adding eggs for perfect shape.

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