Crab Cake Eggs Benedict


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  • 4 large eggs
  • 2 English muffins, split
  • 2 cartons Handy crab cakes (3 oz. per cake) 
  • Hollandaise sauce (store-bought or homemade)
  • Salt and pepper to taste
  • Chopped parsley or chives for garnish (optional)


  1. Preheat oven as directed on the carton of Handy crab cakes. 

  2. Fill a large saucepan with about 2-3 inches of water and bring it to a gentle simmer over medium heat.

  3. Bake Handy crab cakes as instructed on the carton. Set aside, keep warm. 

  4. While the water is heating, toast the English muffins until golden brown. Set them aside as well.

  5. To poach the eggs, crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon and carefully slide the egg into the center of the whirlpool. Repeat with the remaining eggs, poaching them one at a time. Let the eggs cook for about 3-4 minutes until the whites are set but the yolks are still runny. Adjust the cooking time to your desired yolk consistency.

  6. While the eggs are poaching, prepare the Hollandaise sauce according to the instructions on the package if using store-bought. Alternatively, you can make a simple homemade Hollandaise sauce by whisking together 3 large egg yolks, 1 tablespoon of lemon juice, and a pinch of salt in a heatproof bowl. Place the bowl over a pot of gently simmering water and whisk continuously until the mixture thickens. Slowly drizzle in 1/2 cup of melted butter while whisking until the sauce is smooth and creamy. Remove from heat.

  7. Once the eggs are done, carefully remove them from the water using a slotted spoon and let any excess water drain off.

  8. To assemble, place a toasted English muffin half on a plate. Top it with a Handy crab cake, followed by a poached egg. Spoon a generous amount of Hollandaise sauce over the egg.

  9. Repeat the process for the remaining English muffins, crab cakes, eggs, and sauce.

  10. Season with salt and pepper to taste and garnish with chopped parsley or chives, if desired.