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Crab Cake Benedict with Old Bay Hollandaise

  • Level: Intermediate
  • Total: 2 hr 45 min (includes chilling time)
  • Active: 1 hr 15 min
  • Yield: 8 servings
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Crab Cakes:

1/2 cup mayonnaise

2 heaping tablespoons prepared horseradish, drained

2 tablespoons Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon chile de arbol or cayenne powder

Salt and freshly ground black pepper

1 1/2 pounds jumbo lump crab meat, picked over

2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour

2 green onions, green and pale green parts thinly sliced

"Old Bay" Hollandaise:

1 tablespoon ground bay leaves 

2 1/2 teaspoons celery salt 

1 1/2 teaspoons dry mustard 

1 1/4 teaspoons freshly ground black pepper 

1 teaspoon paprika

1/2 teaspoon ground cloves 

1/2 teaspoon ground nutmeg 

1/2 teaspoon ground white pepper 

1/4 teaspoon ground allspice 

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger 

1/4 teaspoon crushed red pepper flakes 

1 tablespoon fresh lemon juice

3 large egg yolks, lightly beaten

1 1/2 sticks unsalted butter, melted until foamy

1 teaspoon kosher salt

Canola oil, for frying crab cakes

Fresh parsley leaves, for garnish

Poached Eggs:

1 tablespoon white wine vinegar

8 eggs

Kosher salt and freshly ground black pepper


  1. For the crab cakes: Whisk together the mayonnaise, horseradish, mustard, lemon juice and chile de arbol in a bowl and season with salt and black pepper. Add the crab and green onions and gently fold to combine with a spatula. Add enough of the quick-mixing flour to just bind the mixture together. Cover and refrigerate for at least 1 hour and up to 8 hours.
  2. For the hollandaise: Meanwhile, stir together the bay leaves, celery salt, mustard, 1 teaspoon black pepper, paprika, cloves, nutmeg, white pepper, allspice, cardamom, ginger and red pepper flakes in a bowl. Combine the lemon juice and egg yolks in a medium stainless-steel bowl and set over a pot of simmering water. Whisk the yolks until pale yellow and fluffy. Slowly add the melted butter, a few tablespoons at a time, and whisk until thickened. Season the sauce with 2 teaspoons of the spice mixture and the salt and 1/4 teaspoon black pepper. Keep warm in the oven until ready to use. Keep the remaining spice mixture in an airtight container and keep in a cool, dark place.
  3. For frying the crab cakes: Put 2 cups quick-mixing flour in a shallow dish and season with salt and black pepper. Remove the crab mixture from the refrigerator and divide into 8 equal patties, each about 1/2-inch thick. Dredge the patties on both sides in the flour and place on a platter.
  4. Heat 1/4 cup canola oil in a large nonstick saute pan over high heat until the oil begins to ripple. Saute the cakes until golden brown on both sides and just cooked through, about 3 minutes per side.
  5. For the poached eggs: Heat 3 cups of water and the vinegar until simmering in a large high-sided frying pan. Break each egg into a cup and gently add to the water. Poach the eggs for 4 to 5 minutes, or until the yolks are nearly or almost set. Remove the eggs from the pan with a slotted spoon to drain the liquid and place on a plate. Season the top with salt and pepper.
  6. To serve, top the crab cakes with the poached eggs and "Old Bay" hollandaise. Garnish with parsley.