Make your own brunch right at home with Crab Cakes Benedict. Made with canned fresh crab, a perfectly runny poached egg, and a creamy and rich Hollandaise sauce, this meal takes everything you love about eggs Benedict and gives it a savory twist!
This post is created in partnership with Cans Get You Cooking. All opinions are my own.
Your very own at-home brunch
During these wild times, there’s one comforting ritual that I’ve been missing: brunch. There’s something about a good old mid-morning weekend outing that’s always so enjoyable. Maybe it’s the chance to catch up with friends, or maybe it’s the exclusive brunch menu that can’t be accessed at any other time, but I just love it.
Since I’ve been missing it extra lately, I decided to take matters into my own hands and put myself to the test. I mean, if we’re going to be home this much, might as well take the time to challenge myself in the kitchen and learn a new dish or two, right?!
Eggs Benedict is always my go-to when brunching, so I thought what better to make than my very own homemade version. Except… I wanted something bigger and better, and that’s when my eyes landed on the cans of fresh crab meat in my pantry. As soon as I saw them, the recipe idea entered my mind: Crab. Cakes. Benedict.
I knew it just had to work, and boy did it work. This dish turned out to be one of my absolute favorite things I’ve ever made in my kitchen. It’s incredibly decadent and indulgent, but filled with vitamins and nutrients. It’s made with delicious, perfectly cooked crab cakes, a beautifully runny poached egg, and the best Hollandaise sauce you’ll ever try.
If you’re a brunch fanatic like me, well… This is your recipe.
What’s included in this recipe for crab cakes Benedict
This healthy breakfast is divided into three parts: The cakes, the Hollandaise sauce, and the toppings! The crab cakes are understandably the most “complex” part of the recipe, though it’s really not too complex at all.
Grab your cans of crabmeat, your onion, eggs, and mayo, and let’s get started! Here’s everything you’ll need:
- Crab (2 cans)
- Dijon mustard
- Lemon juice
- Cilantro or parsley
- Crushed crackers or breadcrumbs (I used almond flour crackers and pulsed them in my food processor until fine)
- Avocado oil or olive oil
- Greek yogurt
- Egg yolks
- White wine vinegar
- Dijon mustard
- Lemon juice
- Eggs (for poaching)
- Avocado (for serving)
The low-down on canned foods
There’s a reason canned foods are a great option. Actually, there are multiple reasons. Here’s the low-down on why going with canned goods is always an easy choice for me.
#1: They’re fresh… we’re talking just hours post-harvest
Did you know canned foods are canned within 4 hours of being harvested? Yeah, I didn’t either. Maybe I’d never given it the thought, or maybe I just assumed it took way longer, but I’m impressed.
Being canned just after harvesting means that the foods are stored so quickly that by the time you enjoy them on your plate, they’re still just as fresh as the moment they were canned!
To put things into perspective, it can take anywhere from 2 weeks to 24 days for “fresh” produce to wind up on your table after being harvested. It’s picked, bagged, sent to manufacturers and distributors, and shipped to stores all before it winds up on your table. There are probably additional steps along the way too!
#2: They’re nutritious
In all actuality, canned foods are just as nutritious, if not more nutritious than fresh and frozen foods. This is because they’re stored so quickly after being harvested, and they’re harvested at their peak!
Adults and kids who consume canned fruit and vegetables get more dietary fiber, choline and potassium, and less fat and saturated fat than those who don’t use cans.
#3: They offer seasonal options year-round
It’s always great to eat in season because it means that the food is fresh and delicious! The good thing with canned food, however, is that it’s able to be easily shipped to your location, which means fresh foods are accessible even in their off season.
That means that if you want to cook a pumpkin pie in January, you should be able to easily find canned pumpkin in your grocery store.
It makes cooking worlds easier!
Tools needed to make this healthy breakfast
You’ll need a few tools to make this dish, starting with a few mixing bowls and ending with a cute little ramekin for your poached egg (though a small bowl will also do)! Don’t forget your measuring cups – you’ll definitely need them!
- Large mixing bowl
- Mixing utensil
- Large skillet
- Stove pot
- Glass bowl (to fit in pot)
- Fine mesh sieve (or small bowl)
- Small ramekin (or bowl)
For measuring, you’ll need the following sizes: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, and 1 cup.
How to make crab cakes Benedict
To make this recipe, we’re going to start by creating the crab mixture that we’ll use to make the patties. While they cook on the stove, we’ll move over to creating the Hollandaise sauce, followed by the poached eggs!
First, in a large bowl, mix all of the crab cake ingredients (from crab through crackers) until very well combined. From here you should be able to form the mix into patties.
Next, form individual patties using 1/3 cup of the mixture for each one.
Heat a large skillet on the stove with oil. Once hot, place the patties in the skillet and cook for 3-4 minutes on each side, or until they’re golden brown. Flip and do the same thing for the other side. Remove from the heat once cooked.
While the cakes are cooking, prepare the Hollandaise and poached eggs.
Heat 2 inches of water in a pan and once hot (but not to a rapid boil), add a glass bowl to the top, creating a double boiler.
Next, whisk the Greek yogurt and egg yolks together in the boiler. Add the vinegar, dijon mustard, honey, lemon juice, and salt and whisk often for 15 minutes. Turn off the heat, and the mixture should thicken.
To make the poached eggs, I followed these instructions.
Finally, assemble your crab cakes Benedict! Add the poached eggs to the top of the crab cakes, then drizzle hollandaise sauce on top. Add avocado on the side and enjoy!
Recycle, it’s easy!
When it comes to cooking, I like to choose ingredients that use as little plastic packaging as possible, and I know many people have been making this conscious effort lately.
It can be tricky at times, but one way that I’ve been beating this is through using canned options over “fresh” produce that comes in plastic packaging.
Metal cans can actually be recycled and repurposed multiple times! In fact, they can be melted down, reshaped and reused again and again… forever. In a world that could really do with as much plastic elimination as possible, this is a great perk to using canned foods.
Not to mention, you don’t have to worry as much about your food expiring! If using canned fruits, veggies, and seafood, you don’t have to use it before it gets moldy or shriveled! Win-win.
More protein-rich entrees to tryPrint
Make your own brunch right at home with Crab Cakes Benedict. Made with fresh canned crab, a perfectly runny poached egg, and a creamy and rich Hollandaise sauce, this meal takes everything you love about eggs Benedict and gives it a savory twist!
- 2 cans crab (each can weighing 6oz wet, 4.25 oz dry)
- 1 clove garlic, minced
- 1/4 cup finely chopped onion
- 2 eggs
- 1/4 cup mayonnaise
- 1 tsp dijon
- 1 tbsp lemon juice
- 1 tbsp chopped cilantro or parsley
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup crushed crackers (or breadcrumbs) I used almond flour crackers and pulsed them in my food processor until fine.
- 2 tbsp avocado oil or olive oil for cooking.
- 1 cup plain greek yogurt
- 4 egg yolks
- 1 tsp white wine vinegar
- 1.5 tsp dijon mustard
- 1/2 tsp honey
- 1 tsp lemon juice
- 1/4 tsp salt
- 2 eggs for poaching
- Avocado for serving
- In a large bowl, mix together all crab cake ingredients, crab through crackers, until very well combined. You should be able to form into patties.
- With about 1/3 cup mixture, form into patties.
- Heat large skillet on stove with oil. Once hot, place patties in and cook for 3-4 minutes on each side or until golden brown. Flip and do the same on the other side. Remove from heat once cooked.
- While cooking, prepare the hollandaise and poached eggs.
- Heat 2 inches of water in pan and once hot (not rapid boil), add glass bowl to top, creating a double boiler.
- Whisk together greek yogurt and egg yolks. Add in vinegar, dijon, honey, lemon juice, and salt and whisk often for 15 minutes. Turn off heat, mixture should thicken.
- Poach eggs, I followed these instructions.
- Assemble! Add poached eggs to top of crab cakes, then drizzle hollandaise sauce on top. Add avocado on side. Enjoy!
- Category: dinner, lunch, meal-prep, gluten-free
- Method: stovetop
- Cuisine: American
Keywords: healthy crab cakes, crab cakes, easy crab cakes, meal prep
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