Crab Cake Benedict is an epic breakfast, and a bread-free spin on a favorite. Tender keto crab cakes are topped with a soft poached egg and easy, buttery hollandaise sauce.
This crab cake eggs Benedict recipe swaps the traditional English muffin for a meaty, savory crab cake which makes it entirely low-carb, keto-friendly and gluten-free. Make this for breakfast or brunch or dinner or whenever the mood strikes!
Yes, crab cake Benedict is a bit more involved of a recipe but it's so, so good and entirely worth the extra effort.
Whether you're whipping up crab cake eggs Benedict for a special occasion or a laid-back Saturday, this meal is sophisticated and not too complicated to prepare.
why you'll love it
I'm a big fan of any variation of eggs Benedict, but crab cake Benedict is a step above the classic American breakfast fare.
Lump crab meat, savory seasonings and other yummy add-ins form the keto crab cake base. And the rest is pretty true to the original.
Serve it on a bed of baby arugula with a scattering of fresh microgreens and red pepper flakes (or other toppings of your choice). Any and every way is the "right" way to enjoy crab cake Benedict. 😉
This dish is:
- an elevated yet easy recipe
- rich and buttery, and a decadent breakfast perfect for any occasion
- low-carb and keto-friendly
- gluten-free and grain-free
- a crowdpleaser and low-carb twist on a classic breakfast favorite
about my crab cake Benedict recipe
If crab cake Benedict sounds too involved or intimidating, this straightforward recipe will show you how simple it really is.
The crab cakes take just minutes to mix together and pan-fry quickly. I use my keto crab cakes recipe with a few slight changes.
As for the hollandaise, I adapted the easy blender hollandaise sauce from Savor the Best, which is a wonderful, no-fuss method to getting a rich, buttery, silky-smooth hollandaise. There's no double boiler. No need to whisk vigorously. And zero stress involved.
And last but not least, if poaching an egg is where your real concern lies, it's not as challenging as you might think! Use a few easy tricks to get perfect poached eggs every time.
crab cake Benedict ingredients
To make crab eggs Benedict that is low-carb, gluten-free and grain-free, you'll need to make a few changes to the traditional English muffin/crab cake base.
For the keto crab cake Benedict, you will need:
- avocado mayonnaise
- eggs (for the crab cakes and poached eggs)
- Dijon mustard
- Worcestershire sauce
- lemon juice (for the hollandaise and the crab cakes)
- coconut flour
- black pepper
- smoked paprika
- crushed pork rinds
- green onion, chopped
- fresh parsley, chopped
- lump crab meat (I prefer wild-caught over farmed crab)
- avocado oil
- egg yolks (for the hollandaise)
- butter, melted
- white vinegar (optional-for poaching the eggs)
As for toppings, go with what feels right, whether it's avocado or microgreens or more hot sauce.... or nothing at all. You can't go wrong!
let's make it
Tackle this crab cake Benedict recipe in just a few steps!
- Prepare the low-carb crab cakes. Mix the wet ingredients, then add the dry ingredients until a thick(ish) batter forms. Gently fold in the lump crab meat, form the crab cake patties, and pan-fry until golden!
- Make the blender hollandaise sauce. In a blender, combine everything except the butter. Blend for about 30 seconds. With the blender running on low, drizzle the warm butter into the mixture. Blend another 30 seconds to 1 minute or until the mixture thickens and emulsifies.
- Poach the eggs. Heat water in a pot until boiling, then reduce to a slow boil. Crack two eggs into a small ramekin (or one egg into one ramekin). Stir the water to create a vortex, then drop the egg/s into the center. Poach for 1-2 minutes - continue stirring to keep the movement going. The swirling motion will help the egg whites wrap around the yolks. Remove with a slotted spoon and repeat with the remaining eggs.
- Assemble the crab cake Benedict. Place a bit of baby arugula on serving plates. Top with 1-2 crab cakes and 1 poached egg per crab cake. Drizzle a couple of tablespoons of hollandaise sauce on the top and serve or add toppings of your choice.
crab cake Benedict tips
- The white vinegar in the poaching water helps the egg whites set a little quicker. If you don't have it, feel free to omit as it's not completely necessary.
- When poaching eggs, some people like to crack the eggs into a small, fine mesh strainer to strain away any liquid-y egg whites first. I don't mess with this but you certainly can if you would like a more perfect-shaped poached egg.
- Make sure your eggs are cold when dropping them into the poaching water. Room temperature eggs are more prone to leaving wispy, string-y egg whites behind in the water while cold eggs are better at holding their shape.
- Let the poached eggs rest on a paper towel-lined plate to drip off any excess water.
- Timing is key with crab cake Benedict! I like to start on the crab cakes first, and while they fry, I prepare the hollandaise sauce. While poaching the eggs is the final step, start heating that pot of water early in the process, then reduce the heat to get it to a gentle boil.
frequently asked questions
Why crack the eggs into ramekins before poaching? Cracking the eggs into a ramekin allows you to quickly drop them into the boiling water.
What if my hollandaise sauce isn't thickening? Blend the hollandaise sauce until it emulsifies (some blenders will do this faster than others so keep an eye on it). You'll know when it's ready once it has thickened in consistency. If it appears too thin, continue blending in 15-second increments until ready.
Can you eat poached eggs on a keto diet? Absolutely! Eggs are very low in carbs and high in protein and fat. They are often considered a staple of a low-carb or ketogenic diet, and you can prepare them a number of different ways (including poached).
Can I save leftover crab cake eggs Benedict? This recipe makes about four servings with a generous amount of hollandaise drizzled over each. You can save any leftovers (refrigerated) but since you're dealing with poached eggs and hollandaise and seafood which are each tricky to reheat, it will always be best freshly-made.
Crab cake Benedict is an elevated variation of keto eggs Benedict, just a tad more sophisticated. With a buttery, luxurious hollandaise and tender crab cake, it's a treat I know you'll enjoy.
you might also love...
- Smoked salmon and dill egg muffins, a reader favorite and the perfect on-the-go breakfast!
- Brussels sprouts hash, a healthy and flavor-packed skillet dish that makes a yummy side or breakfast.
- Keto chocolate zucchini muffins! They have a rich cocoa flavor and shreds of zucchini that make each muffin extra tender.
Crab Cake Benedict (Low-Carb, Gluten-Free)
Tender crab cakes are loaded with the classic poached egg/hollandaise combination in this low-carb spin on a traditional eggs Benny. Crab cake Benedict is perfect for any day, whether it's a brunch-y Saturday or a special occasion.
Keto Crab Cakes
- 2 tablespoons avocado oil mayonnaise (like Chosen Foods)
- 1 egg
- 2 teaspoons gluten-free Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon sriracha
- 3 tablespoons coconut flour
- ½ teaspoon ground pepper
- ½ teaspoon smoked paprika
- ⅓ cup crushed pork rinds
- ¼ cup chopped green onion
- 1 tablespoon chopped parsley
- 1 heaping cup lump crab meat (wild-caught)
- 2 tablespoons avocado oil
- 8 tablespoons butter
- 3 egg yolks
- 2 tablespoons fresh lemon juice
- pinch of salt
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- 4 eggs
- baby arugula, microgreens and red pepper flakes (optional garnishes)
- In a mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, mustard, and sriracha.
- Add the coconut flour, pepper, paprika, crushed pork rinds, green onion, and chopped parsley to the bowl. Mix until well combined.
- Gently fold in the lump crab meat, being careful not to over-mix or break down the chunks of crab.
- Place a large skillet over medium heat and add 2 tablespoons avocado oil.
- Using an ice cream scoop, spoon out even portions of crab cake batter, pressing them slightly in between your hands. Place them in the skillet and fry each side for 3-4 minutes, or until they turn a deep golden brown. The batter makes enough for 4 large crab cakes, 6 medium or 8 small crab cakes.
- Gently lift the crab cakes out of the pan and place them on a paper towel-lined plate. Set aside and tent with foil to keep warm.
- Set a large pot of water (filled about halfway) on the stove over high heat. Bring it to a boil while you prepare the hollandaise sauce. (You will use the water later to poach the eggs).
- Place the butter in a microwave-safe bowl and heat until warm and melted. Alternatively, melt in a saucepan on the stovetop.
- Add the egg yolks, lemon juice and pinch of salt to the blender. Blend on medium speed for 30 to 40 seconds.
- With the blender running on low, slowly drizzle the melted butter into the mixture. Blend an additional 30 seconds to 1 minute or until the hollandaise has emulsified. Set aside.
- Return to the pot of water. Once it boils, reduce it to a low-medium heat, or a gentle boil. Add the vinegar and salt to the water.
- Crack two eggs into a ramekin.
- Stir the pot of water until the center swirls, creating a mini whirlpool (vortex). Quickly tip one of the eggs in, wait a couple of seconds, then add the other egg to the pot. Continue stirring the water to keep it moving. The water movement helps the egg whites wrap around the yolk.
- Poach the eggs for 1-2 minutes, then remove with a slotted spoon. Transfer to a paper towel lined plate to drip off any excess water.
- Repeat the process with the remaining two eggs.
- Divide the crab cakes between serving plates. Top with a poached egg and generous drizzle of hollandaise sauce.
- Serve with baby arugula or top with microgreens and red pepper flakes, or toppings of your choice.
- To easily crush pork rinds, place them in a sealed plastic bag and hit them or roll them with a rolling pin.
- Size the crab cakes based on how many servings you plan to make. This recipe will make 4 large crab cakes (with one egg each). Adjust as needed, making more poached eggs if you plan to stretch the yield.
- Blend the hollandaise sauce until it emulsifies (some blenders will do this faster than others so keep an eye on it). You'll know when it's ready once it has thickened in consistency. If it appears too thin, continue blending in 15-second increments until ready.
- The vinegar in the poaching water helps the egg whites set a little faster but is not entirely necessary.
- When poaching eggs, some methods call for cracking the eggs into a small, fine mesh strainer to strain away any liquid-y egg whites first. It's not necessary but it will give you a more perfect-shaped poached egg.
- Make sure the poaching eggs are cold as they hold their shape in the water better. Room temperature eggs are more prone to leaving wispy egg whites behind.
- If your poaching water has floating, wispy egg white, don't worry, it is still usable for the last two eggs.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 51gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 467mgSodium: 807mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 19g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!