Restaurant-Style Crab Cake Benedict with Blender Hollandaise
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
English muffins topped with lump crab cakes, poached eggs, and silky blender hollandaise. An elegant brunch dish that feels restaurant-quality but comes together surprisingly easily.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large egg
- 2 Tbsp mayonnaise
- 2 Tbsp fresh parsley, (finely chopped)
- 2 Tbsp dill (or tarragon, finely chopped)
- 2 tsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tsp Worcestershire sauce
- 1 tsp lemon zest
- 1 tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- 1 lb jumbo lump crab meat, (picked through for cartilage and shells)
- 20 Ritz crackers, (ground into fine crumbs, or ⅔ cup breadcrumbs)
- 8 large eggs
- 2 tsp distilled white vinegar
- 3 large egg yolks
- 1 Tbsp lemon juice, (about ½ lemon )
- ½ tsp Kosher salt
- ¼ tsp Dijon, (optional)
- pinch of Cayenne pepper
- 8 Tbsp unsalted butter, (melted (use 10 Tbsp for a thinner sauce))
- 4 English muffins, (halved)
- Paprika ()
- Flaky sea salt ()
- Freshly cracked black pepper ()
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 2496mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 297mg
- Calcium
- 275mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 2496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.