Chesapeake Crab Cake Benedict

Chesapeake Crab Cake Benedict

As a child, nothing was more satisfying than slowly pulling strings with raw chicken legs out of the sun-kissed salt water. The hope and anticipation of crabs at the end of the line was a thrill that was often fed by the thought of a slow evening of picking crabs followed by Crab Cakes Benedict for breakfast!

With the creamy base of mayo, Dijon, and Worcestershire blended with Calicutts' Chesapeake Spice Blend's notes of sun-dried tomatoes, fresh lemon, celery seed, herbs, and a splash of vinegar; this traditional breakfast recipe has gotten its sea legs.


Crab Cakes

Hollandaise Sauce

  • 8 Tbsp Butter, melted and warm
  • 3 Egg yolks
  • 2 Tbsp Lemon juice
  • Pinch of salt

Poached Eggs

  • 1 Tbsp White vinegar
  • ¼ tsp Salt
  • 4 Eggs




  1. In a mixing bowl, whisk together mayo, Worcestershire, Dijon, and Chesapeake. Gently fold in the crab meat to form patties.
  2. Heat a cast iron skillet, fry crab cakes until golden brown, and keep warm.
  3. Brown English muffin halves in the skillet. Boil water in a pot for poaching eggs.
  4. For hollandaise sauce, blend egg yolks, lemon juice, and salt. Slowly add melted butter until emulsified.
  5. Poach eggs in boiling water, then remove with a slotted spoon.
  6. Assemble by placing English muffins on a plate, topping with crab cakes, poached eggs, hollandaise sauce, and garnishing with herbs. Serve with lemon slices.
  7. Note: Add spinach between the muffin and crab cake for extra veggies!

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