Countrie Eatery - Crabcakes

Crab Cake Benedict

The flavors of hollandaise and crab complement each other nicely. We like to serve this Benedict on warm mornings in the summer.

  • Prep Time:
  • Yield: 2 Servings
  • 1 tbsp White Vinegar
  • 4 Eggs
  • 2 English muffins split
  • 4 Crab Cakes heated
  • 8 tbsp Hollandaise Sauce
  • In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer.
  • Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm.
  • Repeat the poaching process for the remaining 2 eggs.
  • Toast the English muffin halves. To assemble, place a crab cake on top of each English muffin half. Top with a poached egg and 2 tablespoons of the hollandaise sauce.
  • Serve with fresh fruit or Cottage Breakfast Potatoes

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What do you think of Crab Cake Benedict?

One Response to “Crab Cake Benedict”

Ardeth Brodie.

May 28th, 2022

I wanted to know how to make the crab cakes! 😉



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