Crab Cakes Benedict

Mmmm. If you have looked through my other recipes, then you already know I am a fan of Chrissy Teigan’s cookbook, Cravings. This is one from her book that I’ve altered slightly to my taste. She serves it with arugula which I also did in my picture, but it was also the first time I realized I didn’t like arugula alone as much as I thought I would. I actually enjoyed the meal with just the egg and the crab cake. This recipe made enough for three decent sized crab cakes.

Ingredients (Crab Cakes): 

  • 1 egg
  • 2 tbsp. mayonnaise
  • 1 tsp. dijon mustard
  • 1 tsp. sriracha
  • 1 tsp. worcestershire sauce
  • salt/pepper
  • 8 oz. lump crabmeat
  • 1/3 cup bread crumbs
  • oil to fry


To make the “fake” hollandaise sauce, mix mayonnaise, sriracha, minced garlic, and salt together well then refrigerate until serving.

For the crab cakes, whisk the egg, mayo, mustard, sriracha, worcestershire sauce, salt, and pepper. Fold the crab meat and bread crumbs in (add more bread crumbs if it looks loose). Form the crab cakes then refrigerate for one hour. To cook, heat the oil in a pan over medium-high heat. Fry each side for four minutes and then drain on paper towels.

Poach the eggs in a pot of water over high heat. Add vinegar to the simmering water and crack the egg in a bowl one at a time and slip each egg into the water. Remove the pan and cover for 3-4 minutes. Use a slotted spoon to remove the egg and top it on the crab cake. Serve it over arugula or plain with the sauce.

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