Crispy Crab Cake Benedict with Old Bay Hollandaise Step-by-step instructions

Before you start

Before starting, set out all ingredients. Pick over the crab meat for shells and chill the shaped crab cakes while you make the hollandaise. Have a large skillet ready for searing and a smaller one for the spinach.

Fill a wide pot with water for poaching the eggs. If using a blender for the hollandaise, have it ready. Keep the hollandaise warm in a thermos or over a warm water bath while you finish the other components.

Instructions

Prep and Sauce

1. 1Mix the crab cake mixture
   In a medium bowl, gently fold the jumbo lump crab meat with the mayonnaise, Dijon mustard, 1 egg yolk, Old Bay seasoning, and panko breadcrumbs. Use a light hand to keep the lumps intact. Season with a pinch of salt. Shape the mixture into 2 thick patties, about 1 inch thick. Place them on a plate and refrigerate while preparing the hollandaise and spinach.
   Look for The mixture holds together when pressed but still shows distinct crab lumps.
   Tip Chill the patties for at least 10 minutes to help them stay intact during searing.
2. 2Make the Old Bay brown-butter hollandaise
   In a small saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and smells nutty, about 3 minutes. Remove from heat. In a blender or with a whisk, combine the 2 egg yolks, lemon juice, and Old Bay seasoning. Slowly drizzle in the warm brown butter while whisking constantly until the sauce emulsifies and thickens. Keep warm.
   Look for The hollandaise is thick enough to coat the back of a spoon.
   Tip If the sauce gets too thick, whisk in a teaspoon of warm water.

The crab cake mixture is gently folded and shaped into thick patties. The hollandaise is warm, glossy, and thick enough to coat a spoon.

The kitchen smells of nutty brown butter and Old Bay. The patties are chilling in the fridge, and the sauce is resting off the heat.

Poach and Wilt

3. 3Poach the eggs
   Fill a large skillet with 2 inches of water and bring to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl, then slide it into the water. Poach for 3 to 4 minutes for a set white and a creamy yolk. Remove with a slotted spoon and drain on paper towels.
   Look for The whites are fully set and the yolks are still glossy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For perfectly round poached eggs, swirl the water before adding the egg.
4. 4Wilt the garlic spinach
   In a clean skillet, heat 1 tablespoon of clarified butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and toss until just wilted, about 2 minutes. Season with a pinch of salt. Remove from heat and keep warm.
   Look for The spinach is bright green and just tender.
   Tip Do not overcook the spinach; it should still have some body.

The eggs are poached with fully set whites and creamy yolks. The spinach is just wilted, bright green, and fragrant with garlic. The water in the poaching pot is calm, and the spinach pan is off the heat. The crab cakes are still raw and waiting in the fridge.

Sear and Assemble

5. 5Sear the crab cakes
   Heat the remaining 1 tablespoon of clarified butter in a large skillet over medium-high heat until shimmering. Carefully place the crab cakes in the skillet. Cook until deeply golden brown and heated through, about 3 minutes per side. The internal temperature of the crab cakes should reach 145°F (63°C).
   Look for The crab cakes are golden brown on both sides and firm to the touch.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use a thin spatula to flip them gently to avoid breaking.
6. 6Assemble the Benedicts
   Place a crab cake on each plate. Top with a portion of the garlic spinach, then a poached egg. Spoon the warm Old Bay brown-butter hollandaise generously over the top. Serve immediately.
   Look for The hollandaise cascades over the egg and crab cake.
   Tip For a prettier plate, wipe the edges of the plate clean before serving.

The crab cakes are seared to a deep golden brown, sizzling in clarified butter. The assembled Benedicts are tall, with the hollandaise pooling around the crab cake. The first bite offers a crisp crust, sweet crab, earthy spinach, and a rich, tangy sauce.

Common mistakes

The most common mistake is overmixing the crab cake mixture, which breaks up the lumps and makes a dense cake. Fold gently until just combined. Another issue is not chilling the patties; they can fall apart in the pan.

If the pan is too hot, the outside burns before the inside cooks; use medium-high heat and adjust as needed. For the hollandaise, adding the butter too quickly can cause it to split; drizzle slowly while whisking.

How to tell it’s done

The crab cakes are done when they are deeply golden brown on both sides and register 145°F (63°C) in the center. The poached eggs should have set whites and creamy, not runny, yolks; if you prefer them fully cooked, poach for an additional minute or two.

The spinach should be wilted but still bright green. The hollandaise should be thick enough to coat a spoon but still pourable.

• Shellfish: 145°F (63°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part