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    Home > Breakfast > Crab Cakes Eggs Benedict With Spicy Hollandaise Sauce

    Crab Cakes Eggs Benedict With Spicy Hollandaise Sauce

    Published: Apr 24, 2011 · Modified: Jun 14, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Crab Cakes Eggs Benedict, welcome to your new favorite breakfast. With a pinch of some of your favorite hot chile powders, this is a very special Benedict breakfast.

    Crab Cakes Eggs Benedict with Spicy Hollandaise Sauce

    There are so many things to talk about with this post.  A new method (for me) to make Hollandaise Sauce in a blender, a great new flavor for the Hollandaise Sauce, and a double-yolked egg when I went to make the Hollandaise Sauce.

    I guess there’s really only one thing to talk about…The Hollandaise Sauce.

    When making the sauce, I cracked open an egg and found a two yolks?  Timeliness is critical when making Hollandaise, so no photo of the twins. Have you ever seen a two-yolked egg?

    This recipe comes courtesy of my favorite local specialty store Tony’s Market.  I subscribe to Tony’s Culinary Club, receive emails for mid-week specials, weekend specials and recipes courtesy Chef Mick.

    Throw in all the wonderful products available in their stores and it’s a culinary extravaganza.  This recipe came through on an email and I couldn’t wait to give it a try.  Let’s take a look.

    The crab cakes were a cinch to make.  I simply purchased them pre-made at Tony’s takeout dinner section and sautéed them until golden brown.

    Photo from bonappetit.com

    The new edition of Bon Appetit magazine featured a  five-minute method for making Hollandaise Sauce in a blender. I really thought this sounded like a simplified solution to the otherwise  finicky stove top production. And it worked like a charm.

    Recipe for Blender Hollandaise for Crab Cakes Eggs Benedict

    The Verdict:  DEElicious.  What a wonderful combination of flavors.  The blender Hollandaise turned out to be perfectly luscious and creamy in texture and really did look just like Bon Appetit’s photo.  

    Making the Hollandaise sauce a bit spicy was such a nice compliment to the crab cakes and with the creamy yolk from the poached egg…MUUUUWAAAA.  An exquisite combination of flavors.

    And if you’re a nervous Nellie about poaching eggs, take a look at my post for How to Poach An Egg Like a Professional Chef.

    I hope you give this recipe Crab Cakes Eggs Benedict a try. And if you do please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.

    And if you have a favorite way to serve Crab Cakes Eggs Benedict, let me know, I’d love to give it a try.

    And don’t miss my recipe for Eggs Benedict with Crab and Asparagus or this wonderful Crab Quiche Recipe.

    Crab Cakes Eggs Benedict with Spicy Hollandaise Sauce

    Blender Hollandaise for Crab Cakes Eggs Benedict

    Crab Cakes Eggs Benedict, welcome to your new favorite breakfast. With a pinch of some of your favorite hot chile powders, this is a very special Benedict breakfast.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast Recipes
    Cuisine: Amerian
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 2
    Calories: 1429kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 1/2 Cup unsalted butter, cubed 2 1/2 sticks
    • 2 Tablespoon fresh lemon juice
    • Salt and Pepper
    • 1 pinch cayenne pepper
    • 1 pinch Aleppo Pepper
    • 1 pinch Chipotle chile powder
    • 2 poached eggs
    • 2 English Muffins Toasted
    Prevent your screen from going dark

    Instructions

    • Fill the blender with very hot water, set aside.  
    • Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. 
    • Put egg yolks and 2 T. lemon juice in blender; cover and blend to combine . Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in the bottom of the saucepan. 
    • Blend until creamy sauce forms. Season to taste with salt, pepper and more lemon juice, if needed. Serve immediately.

    Notes

    To build the Benedict: toasted English muffins, sautéed crab cakes, a poached egg and all drizzled with spicy Hollandaise sauce.

    Nutrition

    Calories: 1429kcal | Carbohydrates: 27g | Protein: 12g | Fat: 143g | Saturated Fat: 89g | Cholesterol: 551mg | Sodium: 433mg | Potassium: 184mg | Fiber: 1g | Vitamin A: 4525IU | Vitamin C: 5.8mg | Calcium: 98mg | Iron: 1.4mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Crab Cakes Benedict With Spicy Hollandaise Sauce …It’s What’s For Sunday Brunch.

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    Reader Interactions

    Comments

    1. Karen says

      February 26, 2013 at 1:08 pm

      I’ll have to give the blender method a try. This looks yummy!

      Reply
    2. tasteofbeirut says

      April 30, 2011 at 8:16 am

      I made hollandaise using a blender once, years ago, and it was so easy; love this plate, could eat it in a heartbeat!

      Reply
    3. Karen says

      April 28, 2011 at 5:16 pm

      I’ve never even tasted Hollandaise… isn’t that just ridiculous??? I’ll have to give it a try some weekend. Thanks for the blender tip – it seems like it’d be way easier than on the stove!

      Reply
      • Lea Ann says

        April 28, 2011 at 7:06 pm

        You’re welcome Karen. Hollandaise is lemony buttery goody.

        Reply
    4. Sara @ Saucy Dipper says

      April 28, 2011 at 9:33 am

      Oooh! A sauce! Hollandaise is one I’ve not made, but would love to. I’ve heard about making it in a blender, which just seems so much more ideal than whisking.

      Reply
      • Lea Ann says

        April 28, 2011 at 7:13 pm

        Saucy Dipper has never made Hollandaise????? 🙂

        Reply
    5. rsmacaalay says

      April 27, 2011 at 12:59 am

      I would love this so much for my breakfast. It looks so awesome!

      Reply
    6. Joanne says

      April 26, 2011 at 6:47 am

      Oh how I love hollandaise! This blender version sounds absolutely wonderful!

      Reply
      • Lea Ann says

        April 26, 2011 at 6:51 am

        Thanks Joanne. This blender version simplifies things quite a bit.

        Reply
    7. Barbara says

      April 26, 2011 at 6:23 am

      My mother’s favorite! She would have loved your version of hollandaise too! Bet it would be divine over asparagus!

      Reply
      • Lea Ann says

        April 26, 2011 at 6:27 am

        I’m liking that idea over asparagus! Tis the season, and I’ll have to give it a try.

        Reply
    8. yumyumyummers says

      April 25, 2011 at 5:09 pm

      spicy hollandaise sauce? hello!

      Reply
      • Lea Ann says

        April 26, 2011 at 7:15 pm

        knock knock who’s there…who cares if it spicy hollandaise.

        Reply
    9. My Carolina Kitchen says

      April 25, 2011 at 11:55 am

      I always make hollandaise in a blender or processor. It’s soooo much easier. I first saw a recipe for it in one of my very first cookbooks – The New York Times Cookbook when Craig Claibourne was the Times Editor. Great breakfast Lea Ann. Need a new neighbor?
      Sam

      And yes, I’ve seen a double yolk. Kind of like a double rainbow don’t you think? I see one reader heard it was bad luck. I sure hope not.

      Reply
      • Lea Ann says

        April 25, 2011 at 5:30 pm

        I wish I would have found this process way before now. Much easier. I really would like to get a NYT Cookbook. Sam, I’d much rather have you as a neighbor as a couple of those that I currently have. 😉

        Reply
    10. dan says

      April 25, 2011 at 8:47 am

      oh my gawsh………..got any leftovers?

      Reply
      • Lea Ann says

        April 25, 2011 at 5:31 pm

        Are you kidding??????????????

        Reply
    11. Design Wine and Dine says

      April 25, 2011 at 6:29 am

      STOP IT WITH THIS! This is over the top delicious – I just know it! Funny about the butter too…I always cut back with it too when making Hollandaise!

      Reply
      • Lea Ann says

        April 25, 2011 at 5:32 pm

        Too funny! I will not stop! 🙂

        Reply
    12. Heather @girlichef says

      April 25, 2011 at 5:22 am

      Want it! Sounds absolutely amazing…hollandaise is a total weakness for me…I could eat it with a spoon…add some spice and it’s double the pleasure 😉 I love getting double-yolked eggs. Makes me feel lucky!

      Reply
      • Lea Ann says

        April 25, 2011 at 5:32 pm

        I licked the plate.

        Reply
    13. Brenda S 'Okie in Colorado' says

      April 24, 2011 at 11:50 pm

      I can’t wait to try this recipe. I love eggs benedict. I get a lot of double yolks, but up until yesterday, I hadn’t found one while making deviled eggs. It was interesing to see two little yolk spaces. Hope you had a wonderful Easter Sunday.

      Reply
      • Lea Ann says

        April 26, 2011 at 7:13 pm

        wow, I didn’t think about the shell being divided and that visual. I did make deviled eggs on the same day…too bad that egg didn’t show up in that boiling water.

        Reply
    14. Karen Harris says

      April 24, 2011 at 8:53 pm

      I can’t wait to try this sauce. It sounds so delicious. Unlike Russ, I’ve always heard that double yolks are good luck. Go figure!

      Reply
      • Lea Ann says

        April 26, 2011 at 7:11 pm

        Karen, I just used a variety of chile powder I had on hand. I love the allepo for the big chunk visual effect….and flavor

        Reply
    15. Vickie from Part Three says

      April 24, 2011 at 8:08 pm

      You know, if you keep posting these crazy good, and oh so tempting recipes, I’m going to have to name my huge new butt Hollandaise. 😀 Just kidding – you are very good to cut the excessiveness from your recipes like the substitution in this recipe. And it sounds amazing with that peppery Hollandaise . . . right up my alley!

      Reply
      • Lea Ann says

        April 25, 2011 at 7:11 pm

        You are never in your entire life going to have a huge butt. Too funny. 🙂

        Reply
        • Vickie from Part Three says

          April 28, 2011 at 7:26 am

          that was the PERFECT response . . . now I know why we’ve stayed friends for so many years. 😉

    16. Chris says

      April 24, 2011 at 3:54 pm

      Absolutely gorgeous! I have seen the blender method but just haven’t tried it because it is a PITA to get our blender out where we store it. So the stove top method is actually easier for us, ha ha.

      Reply
      • Lea Ann says

        April 24, 2011 at 6:52 pm

        My blender is also a PITA to drag out. And I mean PITA

        Reply
    17. JelliDonut says

      April 24, 2011 at 12:18 pm

      Great tip about substituting hot water for some of the butter. I would probably eat saw dust if it had enough Hollandaise on it–it’s like buttery crack!

      Reply
      • Lea Ann says

        April 24, 2011 at 7:06 pm

        LOL, I think I can safely say I would eat sawdust drizzled with Hollandaise too.

        Reply
    18. larry says

      April 24, 2011 at 11:34 am

      Today I really am speechless – this looks fantastic. I’d have “something” benedict regularly were it not for the Hollandaise, but with this recipe I’m in. I’ve had many double yolkers in my life (I’ve eaten a few eggs you know), and it sticks in my mind that certain varieties or just a particular hen lays them. We used to get eggs somewhere and got lots of doubles, but I can’t remember the details. Hope you’re having a great Easter.

      Reply
      • Lea Ann says

        April 24, 2011 at 7:45 pm

        Do you not like Hollandaise??? Or just not like to make it?

        Reply
        • larry says

          April 25, 2011 at 4:50 am

          I like it – just don’ afraid to make it, so with this method I’ll try it.

    19. Russ says

      April 24, 2011 at 11:19 am

      I once heard a double yolk was bad luck — I’m always a little unnerved when I get one.

      Reply
      • Lea Ann says

        April 24, 2011 at 7:47 pm

        Ohno, does it mean I get 7 years of burnt toast?

        Reply

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    I'm Lea Ann, A Culinary School Grad obsessed with South of The Border cuisine. Mexican, Southwestern and Wild West Recipes. If you're an adventurous home cook looking to spice up your meal plans, you'll find plenty of inspiration for reliable, approachable recipes.

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