Crab Cakes Eggs Benedict Recipe

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Crab Cakes Eggs Benedict

Naomi Nakashima


My husband loves eggs benedict, but my father is diabetic and can't always eat those pesky English Muffins. So, here is our perfect in-between... Eggs benedict that uses low-carb crab cakes in place of those high-carb English Muffins.

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4-6 cakes (we serve 2 per person)


10 Min


10 Min


Pan Fry



1/4 c
finely diced shallots
2 Tbsp
scallions (finely sliced)
3/4 - 1 c
panko bread crumbs
1/2 c
heavy cream
1 Tbsp
spiced mustard (there's a new horseradish mustard that works spectacularly in this)
1 tsp
worcestershire sauce
1 tsp
old bay seasoning
1 clove
minced garlic
egg yolk
2 Tbsp
lemon juice
1 1/2 lb
crab meat (claw meat is best if you can find it, but lump meat will work just fine)
1/2 c
panko bread crumbs (for dredging - you can also use flour if you like, but the panko will help make them extra crispy)
fat for frying (i prefer butter, but olive oil works well, too)


1 c
olive oil mayonaise
2 Tbsp
2 Tbsp
finely diced shallots
2 Tbsp
dijon mustard
1/4 tsp
old bay seasoning
1/4 tsp
1 tsp
worcestershire sauce
1/2 tsp
lemon juice
tabasco to taste


1 c
your favorite hollandaise sauce

Directions Step-By-Step

For the remoulade, mix everything together and it's ready to go. Set it aside until you're ready for it.
Also, get your hollandaise sauce ready. If you're using a mix or a recipe, have that ready and warm so that when you're ready to serve you can drizzle it over. If you're using a jar, have it already warm.
Next, the crab cakes. Place the shallots, scallions, panko, cream, mustard, worcestershire sauce, tabasco, old bay seasoning, minced garlic, egg, egg yolk, lemon juice and crab meat together into a bowl and mix well.
Measure out your cakes (I use a 1/4 cup, but you can make them smaller or larger as you like) and place the cakes aside on a piece of wax paper or parchment paper until you're ready to fry them up.
I set my frying station up in assembly line fashion: crab cakes, panko for dredging and then the skillet on medium heat followed by a draining area (wire rack with a paper towel works great for this). Make sure your skillet is hot before you start anything else.
One at a time, carefully dredge each crab cake in the panko and place onto the hot skillet without crowding the skillet (easier to flip that way). Allow the crab cakes to sizzle gleefully while you listen to the happy crackles of greatness until the bottom has turned golden brown (about 3 - 4 minutes). Then flip.
Brown the other side of the crab cakes. Once they're cooked and browned all the way, remove them and place them onto your draining station to remove any excess oil or grease that might be clinging. I have found that when I use butter, there is less grease needing to be drained, olive oil requires a little more draining while vegetable oil requires the most draining. Don't skip this step, though, or your crab cakes will not be very crispy.
For each person, place a serving of remoulade on the plate - I use about 3-4 tablespoons per person but you can use more or less depending on your taste. Then place 2 crab cakes on top of the remoulade. Top each of the crab cakes with a poached egg, and then drizzle with a small helping of hollandaise sauce.
Personally, I am not a fan of poached eggs... and my father prefers sunny side up eggs... so for those of you who do not like poached eggs, scrambled eggs work just fine, and sunny side up eggs will work but they don't like to sit on top very well. Also, you can choose to mix the remoulade with the hollandaise if you like rather than having them separate - I just think it's prettier to have them separate.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy