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Crab Cake Eggs Benedict with Bacon Hollandaise

I think we know each other well enough by now that I don’t have to try and pretend. If a dish is easy, I’ll tell you. If it’s quick, I’ll tell you. If it’s healthy, I’ll tell you.

This is none of those things. It is, however, worth the effort. It’s a special occasion breakfast to keep in your back pocket, for, you know, if Bradley Cooper stops by for breakfast. It could happen.

It’s actually not that difficult. Although, I do hesitate to say that since my "not that difficult" is someone else’s "Oh my GOD, is she nuts??"

But really, you can do this. I even gave you a food processor version of a hollandaise, which is SUPER easy, you don’t even have to worry about turning your sauce into scrabbled eggs, which is what I did the first time I tried to make it the traditional way.

If you want to make this in stages, you can assemble the crab cakes ahead of time, put them on a plate, wrap tightly in plastic wrap and then cook the following day. You can also make the sauce ahead of time, and then reheat slowly in a double boiler. You can EVEN replace the poached eggs with fried eggs to make it even easier. But really, it’s not that difficult.

And I believe in you.

I think all food people have a small stash of items that we buy at Gourmet Food Stores that we save for special recipes. Spices, the good salt in those fancy containers, crab meat, things like that. This is a recipe I found worthy of breaking into my Gourmet Food Store stash. Rare for a breakfast recipe, but this one made the cut.

Crab Cake Eggs Benedict with Bacon Hollandaise


For The Crab Cakes:

  • 1 egg
  • 2 tbs green onions, chopped
  • 1/4 cup roasted red pepper, chopped
  • 1 tbs melted butter
  • 8 oz lump crab meat
  • 1 cup Panko bread crumbs, plus one cup divided
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • pinch cayenne
  • 1/4 tsp Old Bay seasoning

For the Hollandaise:

  • 4 strips bacon
  • 4 tbs butter
  • 4 egg yolks
  • 2 tbs lemon
  • pinch cayenne
  • 4 eggs (for poaching)

Makes 4 servings


  1. Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 4 patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the patties in the Panko and press until well coated on all sides with bread crumbs. Place on a plate and refrigerate until ready to use.
  2. In a pan over medium high heat, cook the bacon, turing frequently, until crispy and cooked trough. Remove the bacon and set aside. Once the bacon is removed, add the crab cakes to the pan, cooking in the bacon grease until golden brown on the underside, flip carefully and cook on the other side until cooked through, about 3 minutes per side. Remove from heat.
  3. In a food processor, add the bacon, process until only crumbs are left. Add the egg yolks and process for about 3 minutes. Melt the butter in a pot on the stove (or in the microwave) until hot and steaming. While the food processor is running, slowly, slowly add the butter until well combined with the yolks. Add the lemon and the cayenne, process until combined. If your sauce is too thick, add water to thin, about a teaspoon at a time.
  4. Poach the eggs in simmering water.
  5. Place one crab cake on each plate, top with poached egg, then sauce.






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Cassie September 19, 2012 um 1:18 pm

Bradley Cooper stops by ALL the time for breakfast. Totally making this next time. 🙂 But really, I can see that it is 100% worth every effort. So amazing, my friend!


Jackie September 19, 2012 um 3:00 pm

I know, right? He is so annoying, just dropping in and demanding breakfast. Such a freeloader, that guy.


Anna @ hiddenponies September 19, 2012 um 1:38 pm

This looks absolutely delicious and worth every single bit of effort. Your photos have left me totally drooling!


claire @ the realistic nutritionist September 19, 2012 um 4:10 pm

Brad just left. I made him dinner. and we did it. So, yeah.

BUT UM. bacon hollandaise? My face. I just…want to drink that with a fun stripey straw.


Julie @ Table for Two September 19, 2012 um 5:13 pm

you’ve combined everything i love into one breakfast entree. now if you could add bradley in real life into my entree, i’d make these for you over and over again.


Jackie September 20, 2012 um 10:42 am

I know! Why Is he not available to be a breakfast platter?


Chung-Ah | Damn Delicious September 19, 2012 um 11:35 pm

If Bradley Cooper ever stops by, let me know! I’ll seriously swing by – you know I don’t live that far from you! And yes, I am definitely saving this recipe for a special occasion. Maybe I’ll surprise Jason by making this for him on our anniversary!


Elodie Amora September 20, 2012 um 12:35 am

This is a great recipe for those special days!


Jen @ Savory Simple September 20, 2012 um 5:49 am

Bacon hollandaise? Yes please!


Gerry @ Foodness Gracious September 22, 2012 um 9:19 pm

Wow, we almost blog collided 🙂 I was going to do a post with a crab cake burger/sandwich whatever I was going to call it, but I went for the Benedict burger. Your hollandaise is awesome! I’m off to Google Bradley Cooper…see ya!


Laura September 23, 2012 um 7:11 pm

This made me laugh because I know people look at my recipes and say the same thing. And yet. I looked at this recipe and thought: wow that looks delicious but too much work. LOL So maybe you should come to my house and we should cook for each other. 😉 Because, YUM.


Ashley – Baker by Nature September 24, 2012 um 8:13 am

Any post that involves Mr. Cooper and Crab Cakes has my heart… you’ve done it again – I’m drooling!


Fred October 7, 2012 um 4:39 am

That looks like a great way to start a day!


Marta @ What should I eat for breakfast today October 7, 2012 um 9:47 am

OMG, I felt in love with this recipe. I like eggs a’la Benedict in general, but this version rocks them all.


Joelle W October 10, 2012 um 9:58 am

Thank you for this spectacular breakfast!


perfectly poached. | supermodel ambitions August 28, 2013 um 2:32 am

[…] Looking for something a little more complex? How about a poached egg over pasta with asparagus or replicating The Southern’s eggs benedict with this recipe? […]


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