Mother’s Day Crab Cake Benedict

Mother’s Day is just around the corner, and what better way to show your appreciation than with a delightful Mother’s Day Crab Cake Benedict? Imagine crispy crab cakes topped with perfectly poached eggs, all smothered in a rich hollandaise sauce. The aroma wafting through your kitchen will have everyone wandering in, wondering what culinary magic is happening.

Every bite of this dish is a celebration of flavors and textures that blend together in perfect harmony. Crab cakes offer that sweet ocean taste, while the buttery sauce makes each mouthful feel like a warm hug. Whether it’s brunching with family or treating your mom to a surprise breakfast in bed, this dish will surely make her feel cherished.

I’ll never forget the first time I made this for my mom. She took one bite, closed her eyes, and said it was like eating a hug from the ocean.

Essential Ingredients

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

• Fresh Lump Crab Meat: Opt for high-quality lump crab meat it adds sweetness and texture that canned versions can’t match.
• Eggs: Use large eggs for poaching their size helps create that perfect runny yolk.
• Breadcrumbs: Choose plain breadcrumbs as they bind the crab cakes without overwhelming their delicate flavor.
• Mayonnaise: A bit of mayonnaise keeps the crab cakes moist don’t skimp on quality here
• Lemon Juice: Fresh lemon juice brightens up the flavors it’s essential for that zesty kick.
• Parmesan Cheese: Grated Parmesan adds a nice umami flavor it complements the crab beautifully.
• Paprika: A sprinkle of paprika gives color and a hint of smokiness to the crab cakes.
• Butter: Use unsalted butter for cooking it helps achieve that lovely golden crust.
• Hollandaise Sauce Ingredients (Egg yolks, butter, lemon juice): Homemade hollandaise sauce elevates this dish don’t be afraid to whip it up

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

Let’s Make it Together

Preheat your oven to 400°F (200°C). While waiting for your oven to heat up, you can start preparing those flavorful crab cakes.

Prepare the Crab Cakes: In a mixing bowl, gently combine fresh lump crab meat with breadcrumbs, mayonnaise, lemon juice, grated Parmesan cheese, paprika, salt, and pepper. Mix until just combined avoid overworking the mixture to keep those lumps intact.

Scoop and Shape: Using your hands or an ice cream scoop, form the mixture into patties about 2 inches wide. Place them on a parchment-lined baking sheet. If you want an extra crispy finish, chill them in the fridge for 15 minutes before cooking.

Cook the Crab Cakes: Melt some butter in a skillet over medium heat. Add the crab cakes once hot and cook for 4-5 minutes on each side until they’re golden brown and heated through. The aroma will be irresistible

Poach the Eggs: In another pot, bring water to a gentle simmer. Crack each egg into a small bowl before sliding them into the simmering water one at a time. Poach for about 3-4 minutes until whites are set but yolks remain runny.

Create Your Hollandaise Sauce: In a heatproof bowl over simmering water (or use a double boiler), whisk egg yolks with lemon juice until thickened. Gradually drizzle in melted butter while whisking continuously until smooth and creamy.

Assemble Your Dish: For each serving, place two crab cakes on a plate topped with poached eggs. Generously drizzle hollandaise sauce over everything and garnish with fresh herbs if you’re feeling fancy

Now take a moment to admire your creation it’s not just food it’s love served on a plate Enjoy this delightful Mother’s Day Crab Cake Benedict with family or serve it up solo you deserve it too

Perfecting the Cooking Process

Begin by preparing the crab cakes first, allowing them to chill while you poach the eggs and make the hollandaise sauce. This ensures everything is hot and fresh when served.

Add Your Touch

Feel free to swap out crab for shrimp or lobster if you’re feeling fancy. Adding spices like Old Bay or fresh herbs can elevate your dish further.

Storing & Reheating

Store leftover crab cakes in an airtight container in the fridge for up to two days. Reheat in a skillet until crispy, then top with freshly made hollandaise.

I remember making this dish for my mom on Mother’s Day last year. Her smile when she took that first bite was priceless definitely a moment I’ll cherish forever

FAQ

What type of crab should I use for Crab Cake Benedict?

Using lump crab meat offers the best texture and flavor for this recipe.

Can I make hollandaise sauce ahead of time?

Yes, you can prepare it ahead but reheat gently to avoid curdling.

How do I know when my poached eggs are done?

Poached eggs should have a firm white and runny yolk, usually 3-4 minutes cooking time.

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Mother’s Day Crab Cake Benedict

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• Author: Emma
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Mother’s Day Crab Cake Benedict is an exquisite brunch dish that combines crispy crab cakes, perfectly poached eggs, and a rich hollandaise sauce. This delightful recipe brings restaurant-quality flavors to your table, making it a perfect way to show appreciation for mom. The harmonious blend of ocean-fresh crab and buttery sauce creates a warm and inviting experience that will impress everyone. Whether for brunch with family or a surprise breakfast in bed, this dish promises to make Mother’s Day unforgettable.

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Ingredients

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• 1 lb fresh lump crab meat
• 2 large eggs (for poaching)
• 1/2 cup plain breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 1 tsp paprika
• 2 tbsp unsalted butter (for cooking)
• Hollandaise Sauce: 3 egg yolks
• 1/2 cup melted unsalted butter
• 1 tbsp lemon juice

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Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix crab meat, breadcrumbs, mayonnaise, lemon juice, Parmesan cheese, paprika, salt, and pepper until just combined.
3. Form into patties and place on a parchment-lined baking sheet; chill for extra crispiness.
4. Cook crab cakes in melted butter over medium heat for 4-5 minutes per side until golden brown.
5. Poach eggs in simmering water for about 3-4 minutes until whites are set but yolks remain runny.
6. For hollandaise sauce, whisk egg yolks and lemon juice over simmering water until thickened; slowly drizzle in melted butter while whisking until creamy.
7. Serve two crab cakes per plate topped with poached eggs and hollandaise sauce.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Brunch
• Method: Baking/Frying
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 700mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 300mg