This Asparagus and Crab Cake Benedict was made for brunch! Skip the ham and opt for rich lump crab cakes, lemony blanched asparagus, and poached eggs set on top of a buttery English muffin, then drizzled with the easiest, creamiest 1-minute Hollandaise sauce in the world!
It’s that time of the year again! Beach days, starry nights, grilled everything…all things I can give or take. I look at this interlude between hot and hotter weather more affectionately as Brunch Season.
And, along with endless sparkling mimosas, this Asparagus and Crab Cake Benedict is all I want for every brunch forever.
My husband is responsible for my love for a good runny egg.
I used to only eat my Eggland’s Best eggs three ways – scrambled, boiled, and fried. Runny yolks just grossed me out for the longest time. I don’t want to say that I led a sheltered culinary life before I reached adulthood, but that’s the honest truth.
My first eggs benedict breakfast was shared with him at a local diner way back during our dating days. Shared because I refused to order my own, knowing what poached eggs were about and wanting nothing to do with them. Abe has a very convincing way of getting me to try new things, so I took a small bite.
It was all over. New obsession acquired.
Asparagus and Crab Cake Benedict
Crab cakes, on the other hand..those I’ve always been obsessed with. Putting the two very different meal items together in the same dish – whoever did it the first time, that is – is a pure stroke of genius.
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The delicate flavors in the crab cakes aren’t too heavy for a brunch dish, and they pair so nicely with the bright, lemony Michigan Asparagus and rich Hollandaise sauce. Put that all on a toasted English muffin and you’ve got a surefire recipe for happy.
Ingredients
- English Muffins
- Asparagus
- Fresh lemon juice
- Eggs
- Vinegar
- Green Onions
- Cayenne Pepper
- Breadcrumbs
- Mayo
- Worcestershire sauce
- Dijon Mustard
- Old Bay seasoning
- Salt
- Black pepper
- Jumbo lump crab meat
- Unsalted butter
- Egg yolk
- Water
How to Make Crab Benedict
How to make homemade crab cakes
- In a large bowl, combine egg, half the bread crumbs, mayonnaise, green onions, Worcestershire sauce, Dijon, Old Bay, lemon juice, salt, and peppers. Gently fold in crab until well combined.
- Place remaining breadcrumbs in a shallow bowl. Divide crab mixture into eight portions and shape into balls. Gently roll the balls in the breadcrumbs and press into 1/2-inch thick patties.
- In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes and cook 3-4 minutes on each side until golden brown.
How to make easy hollandaise sauce
- Combine egg yolk, water, and lemon juice, in a shallow cup that barely fits the head of an immersion blender. Place the butter in a liquid measuring cup and melt in 30-second increments.
- Use an immersion blender to emulsify the sauce. With the blender constantly running, slowly drizzle the hot butter into the cup. The sauce should be thick and creamy when it’s done. Season to taste with salt and cayenne pepper and serve immediately.
How to poach eggs
- Fill a large sauce pan with at least 4 inches of water. Boil on medium heat until the water is just simmering.
- Crack the eggs into separate small bowls. Use a slotted spoon to create a whirlpool in the water, then drop the eggs into the center of the pot one at a time.
- Poach 3-4 minutes, gently stirring until the white is cooked but the yolk is still runny.
How to blanche asparagus
- In a medium saucepan, bring 4 cups water to a boil. Season water with salt and add asparagus. Boil 3-4 minutes until tender.
- Drain in a colander then immediately transfer to a bowl of ice water for 1 minute. Drain again, then squeeze lemon juice over the asparagus. Set aside.
How to assemble Crab Benedict
- Butter the toasted English muffins and place them on plates.
- Top with a crab cake, asparagus, a poached egg, and a drizzle of Hollandaise.
- Garnish with green onions and a sprinkle of cayenne pepper.
More Brunch Recipes to Try!
- The Ultimate Brunch Burger
- Instant Pot Tomato Basil Eggs en Cocotte
- English Raisin Scones with Apple Jam
- Brunch Sangria Mimosas
- Best Brunch Charcuterie Board
- Gazpacho Shooters
- Classic Bloody Mary
- Quiche Lorraine
Asparagus and Crab Cake Benedict
Ingredients
- 3 English muffins toasted
- 6 spears asparagus
- 2 teaspoons lemon juice
- 6 large eggs
- 2 teaspoons vinegar
- 2 tablespoons green onions chopped, for garnish
- Cayenne pepper for garnish
Crab Cakes
- 1 large egg
- ⅔ cup breadcrumbs
- ¼ cup mayonnaise
- 2 tablespoons green onions chopped
- 2 shakes Worcestershire sauce
- 1 tablespoons Dijon mustard
- 1 tablespoon Old Bay seasoning
- ½ tablespoon lemon juice
- 1 teaspoon kosher salt
- Pinch cayenne pepper
- Pinch black pepper
- 12 ounces lump crab meat
- 1 tablespoon unsalted butter
Easy Hollandaise Sauce
- 1 large egg yolk
- 1 teaspoon water
- 2 teaspoons lemon juice
- 8 tablespoons unsalted butter melted
- Pinch cayenne pepper
- Kosher salt to taste
Instructions
Crab Cakes:
- In a large bowl, combine egg, half the bread crumbs, mayonnaise, green onions, Worcestershire sauce, Dijon, Old Bay, lemon juice, salt, and peppers. Gently fold in crab until well combined.
- Place remaining breadcrumbs in a shallow bowl. Divide crab mixture into eight portions and shape into balls. Gently roll the balls in the breadcrumbs and press into 1/2-inch thick patties.
- In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes and cook 3-4 minutes on each side until golden brown.
Easy Hollandaise Sauce:
- Combine egg yolk, water, and lemon juice, in a shallow cup that barely fits the head of an immersion blender. Place the butter in a liquid measuring cup and melt in 30-second increments.
- Use an immersion blender to emulsify the sauce. With the blender constantly running, slowly drizzle the hot butter into the cup. The sauce should be thick and creamy when it’s done. Season to taste with salt and cayenne pepper and serve immediately.
Poached Eggs:
- Crack the eggs into separate small bowls. Use a slotted spoon to create a whirlpool in the water, then drop the eggs into the center of the pot one at a time. Poach 3-4 minutes, gently stirring until the white is cooked but the yolk is still runny.
Blanched Lemon Asparagus:
- In a medium saucepan, bring 4 cups water to a boil. Season water with salt and add asparagus. Boil 3-4 minutes until tender.
- Drain in a colander then immediately transfer to a bowl of ice water for 1 minute. Drain again, then squeeze lemon juice over the asparagus. Set aside.
Assembly:
- Butter the toasted English muffin halves and place them on plates. Top with a crab cake, asparagus, a poached egg, and a drizzle of Hollandaise. Garnish with green onions and a sprinkle of cayenne pepper.
Tara says
Yum! These would be perfect for a beach-themed brunch. Love the addition of asparagus.
Liz says
I’m wondering if I can get my hubby to make this for me on Mother’s Day?? Haha, a girl can dream—it looks amazing!
Carroline says
I love eggs Benedict in pretty much any form, and I love the sound of this combination.
Carlee says
I am definitely going to be having dreams about these! I am so glad you came around to the runny yolk side… they have a way of making just about anything better!
Wendy says
Oh my, I want to come to brunch at your house. It is Sprummer here finally too.
Jocelyn (Grandbaby Cakes) says
I’m adding this to my brunch menu!! Love this!!!
Megan @ Megunprocessed says
Great shots! Love an english muffin!
Michele @ Bacon Fatte says
I love eggs benedict, and I really love the idea of adding crab to it! What a quick and delicious hollandaise, too!
Christie says
My hubs would totally devour this! And that sauce. TO die for!
Liz @ Books n' Cooks says
Your photos of this dish are absolutely gorgeous! Talk about a fancy breakfast to make at home. If only I could get my husband to make it for me for Mother’s Day…