Crab Cake Benedict

Crab Cake Benedict~Chef and a Baker
This crab cake is a fun twist to a classic eggs Benedict.
In this recipe, we’re going to make our own English muffins. We’ll make our crab cakes using a Zabaione as opposed to just mayonnaise and we’re going to make a blender avocado hollandaise using fresh avocados instead of egg yolks.
For our eggs we’re going to sous vide them to bring them to a perfect poached state.  It’s really quite magical to see the immersion circulator cook the eggs, and after when you crack them open and see a perfect poached egg.
Don’t worry, if you don’t have a sous vide you can still poach them the old fashioned way on the stove top.

Crab Cake Benedict
Prep time
Cook time
Total time
This is a fun twist to a classic eggs Benedict. In this recipe, we're going to make our own English muffins. We'll make our crab cakes using a sabayon as opposed to just mayonnaise and we're going to make a blender avocado hollandaise using fresh avocados instead of egg yolks.
Chef and a Baker:
Recipe type: Brunch
Cuisine: French
Serves: 24
  • Crab Cakes:
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup small diced red onion (1 small onion)
  • 1½ cups small diced celery (4 stalks)
  • ½ cup small diced red bell pepper (1 small pepper)
  • ½ cup small diced yellow bell pepper (1 small pepper)
  • ¼ cup minced fresh flat-leaf parsley
  • 1 tablespoon capers, drained
  • ¼ teaspoon hot pepper sauce (recommended: Tabasco)
  • ½ teaspoon Worcestershire sauce
  • 1½ teaspoons crab boil seasoning (recommended: Old Bay)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ pound lump crabmeat, drained and picked to remove shells
  • ½ cup plain dry bread crumbs
  • ½ cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  • ½ cup Zabione
  • Zabione:
  • 6 egg yolks
  • 3 Tablespoons sugar
  • ½ limoncello
  • 1 tablespoon Crème fraîche
  • Avocado Hollandaise:
  • 2 very ripe medium Hass avocado, peeled and chopped
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • ½ teaspoon cayenne pepper
  • English Muffins:
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water (110 degrees F/45 degrees C)
  • ¼ cup melted butter
  • 6 cups all-purpose flour
  • 1 teaspoon salt
  • Sous Vide Eggs:
  • 1 dozen eggs
  1. Crab Cakes:
  2. Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  3. Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
  4. Zabione:
  5. Set up a double boiler. In the top bowl combine the egg yolks, sugar, and limoncello. Whisk until well blended. Gently boil the water in the bottom insert of the double boiler and mix vigorously until it starts to thicken and become foamy. This should take around 5 minutes.
  6. Remove from the heat and let cool down to room temperature. Add the Crème fraîche and whisk until the the consistency is thick and custard-like. You should easily be able to coat the back of a spoon.
  7. Avocado Hollandaise:
  8. In a blender, combine the avocado and lemon juice with ⅓ cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined.
  9. English Muffins:
  10. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  11. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
  12. Punch down. Roll out to about ½ inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise ½ hour.
  13. Sous Vide Eggs:
  14. Place eggs in sous vide or immersion circulator at 147 degrees for at least 45 minutes.


Crab Cake Benedict~Chef and a Baker
Crab Cake Benedict~Chef and a Baker

Chef and a Baker
Chef and a Baker

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