Crab Cake Benedict is a brunch recipe that turns breakfast into an event, stacked with crispy crab cakes, perfectly poached eggs, and a rich homemade hollandaise sauce. This version uses a blender for the sauce to keep things easy, without skimping on flavor.
For more delicious brunch recipes, try my Jiffy Cornbread Waffles and Baked Eggs next.
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Crab Cake Eggs Benedict
If you've ever struggled between ordering the eggs benedict or crab cakes at brunch, this recipe is for you. It brings the best of both worlds together in one impressive dish. Think sweet crab cakes, rich hollandaise, and perfectly poached eggs stacked on toasted English muffins.
This is my favorite kind of special breakfast. It’s easy enough to pull off but still feels fancy enough to wow your guests. It’s perfect for Mother’s Day, Easter, or any brunch where you want to serve something that feels a little extra. You can even prep parts of it ahead of time to make things easier.
My air fryer crab cake recipe keeps things light and crispy without deep frying. I’ll walk you through how to make the hollandaise in a blender and teach you how to perfectly poach an egg, too. Once you’ve made it at home, you'll want to make crab cakes and eggs benny every weekend!
What is Crab Cake Benedict?
Crab cake benedict is a twist on classic eggs benedict, made with crispy crab cakes instead of Canadian bacon. Each serving is built on a toasted English muffin and topped with a poached egg and creamy homemade hollandaise. It’s a bold, brunch-worthy dish that blends rich flavors with a Southern kick.
WHAT INGREDIENTS DO I NEED?
Crab cakes for breakfast might sound like something you’d only order at a restaurant, but this recipe makes it easy to pull off at home. The ingredients are simple, but each one brings something important to the table. From the creamy hollandaise to the lightly toasted muffin, it’s all about balance.
Crab Cake Benedict
- Air fryer crab cakes. These are the base of the dish and pack in flavor and texture. I use my homemade version for crisp edges without deep frying.
- English muffins. Toasted and sturdy, they hold everything together and add just the right crunch.
- Poached eggs. The runny yolk makes the dish. It blends with the sauce and adds richness to each bite.
- Fresh herbs or paprika. Dill, chives, or smoked paprika make a simple garnish feel elevated.
- Sautéed greens or microgreens (optional). I like to layer these under the crab cake for something fresh and bright.
Cajun Hollandaise Sauce
- Egg yolks. These form the base of the sauce and give it that rich, silky texture.
- Fresh lemon juice. It adds brightness and balances the butter.
- Unsalted butter. You need it hot so the blender can emulsify the sauce properly.
- Creole mustard. Adds a tangy, bold flavor that takes it up a notch.
- Cajun seasoning. Just enough to give the sauce warmth and a Southern twist.
- Smoked paprika. Brings in a hint of depth and a little color.
- Cayenne pepper and hot sauce. For subtle heat. I add just a touch so it doesn’t overpower the crab.
- Minced garlic. A small amount rounds out the flavor and makes the sauce feel savory and bold.
- Fresh dill (for garnish). Adds a fresh note right at the end. You can skip it, but I think it finishes the dish nicely.
How to Make Crab Cake Benedict
How to Make Hollandaise Sauce in a Blender
Start by adding the egg yolks, lemon juice, a pinch of cayenne or a few dashes of hot sauce, and a little salt to your blender. Blend for about 10–15 seconds until the mixture looks creamy and smooth. With the blender running on low, slowly stream in the hot melted butter until the sauce thickens.
Once it comes together, add the Cajun seasoning, Creole mustard, smoked paprika, cayenne pepper, hot sauce, and minced garlic. Blend just long enough to mix everything in. Taste and adjust the seasoning if needed, then keep the sauce warm until you’re ready to use it.
If the hollandaise thickens too much while sitting, just whisk in a splash of warm water before serving. It will loosen the sauce without changing the flavor. Set it aside, covered, while you prep everything else.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for 3 to 4 minutes, just until the whites are set and the yolks are still runny.
Use a slotted spoon to carefully lift each egg out of the water. Let them drain briefly on a paper towel. Keep warm while you assemble the rest.
Assemble the Crab Benedict
Toast your English muffins until lightly crisp. Place them on serving plates and add a layer of sautéed greens if you’re using them. Top each muffin half with a warm crab cake.
Place a poached egg on top of each crab cake. Spoon over a generous amount of hollandaise. Finish with a sprinkle of fresh herbs, cracked black pepper, or paprika, and serve right away.
Make Ahead Instructions
You can prep a few key components ahead of time to make assembly easier, especially if you're serving crab cake benedict for brunch or a special occasion.
Start with the crab cakes. Cook them in advance and let them cool completely, then store in an airtight container in the fridge for up to two days. When you're ready to serve, reheat them in the air fryer at 350°F for about 5–7 minutes until hot and crispy again.
The hollandaise sauce is best made fresh, but you can make it up to an hour ahead. Keep it warm in a thermos or in a heatproof bowl over a pot of hot (not boiling) water. If it thickens, just whisk in a splash of warm water to loosen it before serving.
For the poached eggs, you can cook them ahead and store them in cold water in the fridge for up to a day. To reheat, lower them into hot (but not boiling) water for 30–60 seconds until warmed through. Then drain and assemble as usual.
Tips
- Use hot melted butter for the hollandaise. The heat helps emulsify the sauce in the blender and gives it that silky, smooth texture.
- Stream the butter in slowly. If you pour it too fast, the sauce can break or turn greasy instead of creamy.
- Taste and adjust your hollandaise. Depending on the spice level you like, you may want to add more lemon juice, salt, or hot sauce.
- Make the poached eggs last or reheat gently. If you're not serving right away, keep them in cold water and reheat in hot water for under a minute.
- Reheat crab cakes in the air fryer. This keeps them crispy on the outside without drying them out.
- Don’t skip the garnish. A sprinkle of fresh dill, chives, or smoked paprika adds color and brightens up the final dish.
- Serve everything warm. Cold components dull the flavor, so make sure everything is warmed before serving.
Crab Cake Benedict Recipe Variations
- Skip the English muffins and use two crab cakes instead. One crab cake acts as the base and the other replaces the top—perfect if you’re fully committed to crabcakes for breakfast.
- Use my stovetop hollandaise recipe. If you prefer whisking over blending, this version gives you more control over texture and seasoning.
- Swap poached eggs for soft-boiled eggs. They're easier to make in batches and still deliver that runny yolk goodness.
FAQ's
What can I put on eggs benedict instead of hollandaise?
If you’re not into hollandaise, there are still plenty of options. Try topping your eggs benedict with creamy avocado, a drizzle of herbed yogurt sauce, or even a spoonful of pesto for a fresh twist. For a bold option, a spicy aioli or cheese sauce can also work well, especially with crab cakes.
How do I keep the hollandaise from breaking?
Make sure the butter is hot but not scorched, and stream it in slowly while the blender is running. If the sauce looks too thin or starts to separate, blend in a splash of warm water to bring it back together.
What’s the best way to poach eggs without breaking them?
Crack each egg into a small bowl first, then gently slide it into simmering water. A little swirl in the water and a splash of vinegar can help the whites hold together.
I hope you enjoy preparing this Crab Cake Benedict Recipe!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
Crab Cake Benedict
Equipment
- Air Fryer
- Blender
- Medium Sauce Pan
- Toaster or skillet
- Whisk
- Small Mixing Bowls
Ingredients
For the Cajun Hollandaise (Blender Method):
- 3 large egg yolks
- 1 tablespoon fresh lemon juice
- Pinch of cayenne or a few dashes of hot sauce
- Salt to taste
- ½ cup 1 stick unsalted butter, melted and hot
- ½ teaspoon Cajun seasoning
- 1 teaspoon Creole mustard
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper
- A few dashes of hot sauce Crystal or Louisiana style
- 1 teaspoon minced garlic
- 1 teaspoon fresh dill for garnish
For the Crab Cake Benedict Assembly:
- Air fryer crab cakes
- 2 –4 English muffins split and toasted
- 4 –8 poached eggs
- Sautéed greens optional
- Microgreens arugula or spinach
- Fresh chives dill, or paprika (for garnish)
- Freshly cracked black pepper optional garnish
Instructions
Make the Hollandaise (Blender Method)
- In a blender, combine the egg yolks, lemon juice, cayenne (or hot sauce), and a pinch of salt. Blend for 10–15 seconds until the mixture is creamy.
- With the blender running on low speed, slowly stream in the hot melted butter until the sauce thickens and emulsifies. Go very slow at first to prevent breaking the sauce.
- Add Cajun seasoning, Creole mustard, smoked paprika, cayenne pepper, hot sauce, and minced garlic. Blend again to combine.
- Taste and adjust the seasoning as needed. Keep warm until ready to serve. If it thickens too much, whisk in a splash of warm water.
Poach the Eggs
- Bring a pot of water to a gentle simmer.
- Crack each egg into a small bowl, then gently slide it into the water.
- Cook until the whites are set but the yolks are still runny, about 3–4 minutes. Remove with a slotted spoon and set aside.
Assemble the Crab Cake Benedict
- Toast the English muffins and place them on serving plates.
- (Optional) Add a layer of sautéed greens to each muffin half.
- Place a warm crab cake on top of each muffin half.
- Add a poached egg on top of each crab cake.
- Spoon the warm hollandaise over each egg.
- Garnish with fresh herbs, cracked black pepper, or a sprinkle of paprika.
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