Crab Benedict Recipe
- by Omaha Steaks
- Last updated Jul 18, 2024
If you’re looking for a surprisingly simple way to add a taste of the ocean to your next at-home brunch, this crab Benedict recipe will be the catch of your day! A perfectly toasted English muffin in all its nooks-and-crannies glory is the delicious canvas upon which a crispy and sweet Chesapeake Bay-style crab cake rests, topped with a wonderfully firm-on-the-outside-runny-on-the-inside poached egg that’s drizzled with luxuriously tangy and savory homemade white wine sauce for a decadent meal any restaurant would covet!
Why We Love This Crab Recipe
This recipe is for hungry brunch enthusiasts who don’t want just a traditional eggs Benedict, they crave the symphony of flavors and ocean-fresh experience of a crab Benedict. And in order to truly satisfy that craving, you need the best crab cakes out there: Omaha Steaks Gourmet Crab Cakes! Featuring freshly caught blue crab meat that’s been blended with tangy and creamy mayonnaise, citrusy lemon, sharp mustard, mild green onions, savory breadcrumbs, and sweet red pepper and hand-rolled to perfection, one bite and you’ll be hooked!
Before You Start
- This recipe does not require you to thaw your delicate and sweet Omaha Steaks Gourmet Crab Cakes beforehand, so you can enjoy this decadent dish even sooner!
Tools You Will Need Before You Start
- 1 Sheet Pan
- Spatula
- 1 Medium Saucepan
Omaha Steaks Products Featured in This Recipe
Crab Benedict
Ingredients
Crab Benedict
- 4 Omaha Steaks Gourmet Crab Cakes, frozen
- 4 poached eggs
- 2 English muffins, halved, lightly toasted
- White wine sauce
White Wine Sauce
- 6 tablespoons butter
- 6 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon dry white wine or sherry
- 1 teaspoon white pepper
Instructions
Crab Benedict
- Preheat oven to 400 degrees Fahrenheit and spray sheet pan with nonstick cooking spray.Arrange 4 FROZEN crab cakes with a minimum of 1 inch between pieces.
- Bake 15 minutes on center rack, carefully flip with spatula, and bake additional 5minutes until golden brown.
- Place 1 prepared crab cake on each muffin half and top with one poached egg.
- Top with prepared white wine sauce.
White Wine Sauce
- Melt butter in medium saucepan, then remove from heat, blend in flour, return to heat, stir, and cook a few more minutes.
- Gradually stir in broth and simmer, stirring constantly until thickened.
- Gradually blend in cream, then wine/sherry, and season to taste with white pepper.
- Serve immediately over crab benedict.
Nutrition
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