Skip to Content

Crab Cakes Eggs Benedict – on Toutons!

Crab Cakes Eggs Benedict on Toutons. Maryland meets Newfoundland in this indulgent version of Eggs Benedict, perfect for a celebration brunch.

Crab Cakes Eggs Benedict on toutons

Crab Cakes Eggs Benedict on toutons!

In the very early days of Rock Recipes, actually in the first week, I featured one of my favorite Crab Cakes recipes. We sometimes serve in miniature form as delicious little finger food when friends come by in the evening for drinks.

I decided to revisit the recipe this week in a terrific Eggs Benedict idea inspired by recent travels.

Our family vacation this year was another road trip, this time up eating our way up the eastern seaboard from Savannah to Boston. I tried some crab cake Eggs Benedict along the way in Maryland.

I just knew I’d be making this dish when I got home with a bit of a Newfoundland twist.

Instead of an English muffin I’ve substituted our local favourite toutons. Instead of the tarragon in the Hollandaise sauce, I used local Mt. Scio Savoury which I know may be an uncommon herb in may areas.

Tarragon or dill will also make a delicious herb flavoured Hollandaise if you can’t find savoury.

Any crab meat can be used. In Maryland I had blue crab cakes but I’ve used some delicious sweet Newfoundland snow crab in the version pictured above.

My crab cakes use only enough other ingredients to hold the crab together. The mixture will be quite soft when you roll it into cakes and then into the cracker crumb mixture.

They do take a gentle touch but once they are fried they hold together well.

This very indulgent recipe sure would be perfect for a celebration brunch or breakfast treat at the end of a hard week.

You can always use English muffins or buttermilk biscuits as the base for this great dish.

Crab Cakes Eggs Benedict on toutons

Crab Cakes Eggs Benedict on toutons!

 

Like this Crab Cakes Eggs Benedict recipe?

You’ll find dozens of other great recipes like this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on InstagramPlus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly  meals and desserts too!

If you liked this recipe you might also want to try this popular recipe for Fish Cakes which can also be used as the base for another delicious version of Eggs Benny.

Newfoundland Fish Cakes

Newfoundland Fish Cakes

Crab Cakes Eggs Benedict on toutons
Yield: 4 -6 servings

Crab Cakes Eggs Benedict

Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

Crab Cakes Eggs Benedict on Toutons - Maryland meets Newfoundland in this indulgent version of Eggs Benedict, perfect for a celebration brunch.

Ingredients

For the Crab Cakes

  • 1 pound coarsely chopped, NOT MINCED fresh or frozen cooked crab meat
  • 3/4 cup + 1 cup cracker crumbs
  • 4 tbsp mayonnaise
  • 1 tsp lemon zest, minced
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp hot sauce, optional
  • 2 eggs, lightly beaten
  • Aprox 2/3 cup canola oil for frying

For the Hollandaise Sauce

  • 3 egg yolks
  • 1/2 tsp yellow mustard, or Dijon if you prefer
  • 1-2 tbsp lemon juice
  • 1/2 tsp dry summer savoury, or dill or tarragon
  • 1/2 cup hot melted butter

Instructions

To make the crab cakes

  1. Toss together the crab meat with the 3/4 cup cracker crumbs and all other ingredients except the canola oil.
  2. Form into cakes by hand to whatever size you prefer. (Small cakes make great hor’s d’ouevres).
  3. Roll in additional cracker crumbs.
  4. Heat about a half inch of canola oil in a skillet or sate pan over medium-low heat. You want these to fry gently, they will burn quickly if the oil is too hot.
  5. Fry until golden brown on both sides. Drain on paper towels.

To prepare the Hollandaise Sauce

  1. In a blender combine the egg yolks, mustard and lemon juice for only a few seconds.
  2. With the blender on medium speed, slowly pour in the hot butter in a thin stream. The sauce should thicken quite quickly.
  3. Stir in the savoury. Pour into a bowl and keep the bowl warm in a warm water bath while preparing the other components of the Eggs Benedict.
  4. Place the cooked crab cakes on the warm toutons, top with a poached egg and finally the Hollandaise sauce.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 576Total Fat 53gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 37gCholesterol 272mgSodium 852mgCarbohydrates 7gFiber 0gSugar 1gProtein 18g

Did you like this recipe?

Do you love our "Real food recipes for real people'? Share the recipe on Facebook to let your friends know about us. They'll thank you for it.


Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Baked Southern Fried Chicken Wings with Orange Honey Drizzle close up shot
← Previous
Baked Southern Fried Chicken Wings with Orange Honey Drizzle
Beef and Broccoli
Next →
VIDEO RECIPE: The Best Beef and Broccoli

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe

Sharing is Caring

Help spread the word. You're awesome for doing it!