Crab Cakes Benedict with Wasabi Dill Sauce

Crab Cakes Benedict with Wasabi Dill Sauce is a fresh take on the classic brunch favorite. By swapping out the usual English muffin for homemade crab cakes, you get a dish that’s loaded with flavor and feels a little special without being fussy. The combination of crab, poached eggs, and a wasabi dill sauce is simple yet satisfying, bringing a great balance of rich and tangy to your plate.

This is the kind of dish that works for a lazy weekend morning or even a celebratory brunch with family and friends. It’s filling but not heavy, and the flavors are easy to love. Serve it with a side of mixed greens or roasted potatoes to round out the meal, and you’ve got something that’s sure to impress without needing a ton of effort.

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Recipe for Crab Cakes Benedict with Wasabi Dill Sauce

A delicious twist on the classic Eggs Benedict, this recipe swaps out the English muffin for flavorful, homemade crab cakes.

The addition of a tangy wasabi dill sauce brings a modern flair to the dish, making it perfect for brunch gatherings or a relaxed weekend morning. Pair it with a side of roasted potatoes or a fresh salad for a complete meal that's both indulgent and satisfying.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 4 People

Calories 420 kcal

Equipment

• Mixing bowls
• Frying pan or skillet
• Whisk
• Medium saucepan
• Slotted spoon
• Baking sheet (optional, for keeping items warm)
• Small blender or food processor (for the sauce)
• Measuring cups and spoons

Ingredients

  

For the Crab Cakes

• 1 lb Lump crab meat (drained and picked for shells)
• ½ Cup Breadcrumbs (preferably panko)
• 1 Egg, lightly beaten
• 2 Tbsp Mayonnaise
• 1 Tsp Dijon mustard
• 1 Tsp Old Bay seasoning
• 1 Tbsp Chopped parsley
• 1 Tbsp Lemon juice
• Salt and pepper (to taste)
• 2 Tbsp Vegetable oil (for frying)

For the Wasabi Dill Sauce

• ⅓ Cup Sour cream
• 1 Tbsp Mayonnaise
• 1 Tsp Wasabi paste (adjust to taste)
• 1 Tsp Fresh dill (finely chopped)
• 1 Tsp Lemon juice
• Pinch of salt

For the Benedict

• 4 large eggs (for poaching)
• 1 Tbsp White vinegar (for poaching water)
• Optional: sautéed spinach or arugula as a bed for the crab cakes

Instructions

 

• Prepare the Crab Cake Mixture

  In a large mixing bowl, add the lump crab meat, ensuring it is drained and free of shells.

  Add breadcrumbs, lightly beaten egg, mayonnaise, Dijon mustard, Old Bay seasoning, parsley, lemon juice, salt, and pepper.

  Using a spatula or your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can break up the delicate crab meat.
  
• Shape the Crab Cakes

  Divide the mixture into four equal portions.

  Shape each portion into a patty about 1 inch thick. Place them on a plate or tray.

  Cover the patties with plastic wrap and refrigerate for 10-15 minutes to firm up. This helps them hold their shape during cooking.
  
• Cook the Crab Cakes

  Heat the vegetable oil in a skillet over medium heat.

  Once the oil is hot, carefully place the crab cakes in the skillet, ensuring they are not overcrowded.

  Cook for 3-4 minutes on one side until golden brown, then gently flip and cook for another 3-4 minutes on the other side.

  Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
  
• Prepare the Wasabi Dill SauceI

  n a small blender or mixing bowl, combine sour cream, mayonnaise, wasabi paste, dill, lemon juice, and salt. Blend or whisk until smooth.

  Taste and adjust wasabi level to your liking. 
  
• Poach the Eggs

  Bring a medium saucepan of water to a gentle simmer. Add the vinegar.

  Crack each egg into a small bowl, then carefully slide the eggs into the simmering water one at a time.

  Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels. 
  
• Assemble the Benedict

  Place each crab cake on a plate (optionally, on a bed of sautéed spinach or arugula).

  Top with a poached egg and drizzle generously with the wasabi dill sauce. 
  

Video

Notes

• Crab Quality: Use fresh lump crab meat for the best results, but canned crab meat can work in a pinch.
• Gentle Handling: Avoid overpacking or overmixing the crab cakes to keep them light and tender.
• Egg Poaching: For consistent results, create a gentle whirlpool in the water before sliding the egg in.
• Make Ahead: The crab cakes and sauce can be prepared in advance and stored in the fridge for up to 24 hours. Reheat the crab cakes in a skillet or oven before serving.

Keyword American Cuisine, Crab Cakes, Poached Eggs, Sauces, Seafood

How to Poach Eggs?

Poaching eggs might seem tricky, but with the right steps, you’ll get perfect results every time. Here’s the best method:

1. Heat the Water: Fill a medium saucepan with water and heat it over medium-high until it’s just about to boil. Lower the heat to maintain a gentle simmer (small bubbles, not a rolling boil).
2. Add Vinegar: Stir in 1 tablespoon of white vinegar—this helps the egg whites stay together.
3. Prep the Egg: Crack an egg into a small bowl or ramekin to make it easier to slide into the water.
4. Create a Vortex: Use a spoon to stir the water in a circular motion, creating a gentle whirlpool. This keeps the egg compact while it cooks.
5. Cook the Egg: Gently slide the egg from the bowl into the center of the vortex. Let it cook for about 3-4 minutes, or until the whites are set but the yolk is still runny.
6. Remove the Egg: Use a slotted spoon to lift the poached egg out of the water. Gently pat it dry with a paper towel.
7. Repeat: Repeat for each egg, and serve immediately.

Pro Tip: Use fresh eggs for best results; their whites are less watery and hold together better.

What is Wasabi Dill Sauce?

Wasabi dill sauce is a simple, flavorful condiment that brings a touch of heat and fresh herbiness to your meals. It’s creamy, tangy, and has a kick from the wasabi. Perfect for seafood, roasted vegetables, or as a dip.

Here’s how to make it:

Ingredients

• 1/3 cup sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon wasabi paste (adjust to your preferred spice level)
• 1 teaspoon finely chopped fresh dill
• 1 teaspoon lemon juice
• Pinch of salt

Instructions

1. Mix all the ingredients in a small bowl.
2. Whisk together until the mixture is smooth and well combined.
3. Taste and adjust the amount of wasabi if you want more or less heat.
4. Refrigerate for at least 15 minutes to let the flavors come together.

What to Serve with Crab Cakes Benedict?

Crab Cakes Benedict is a rich, flavorful dish that pairs well with sides that balance its heartiness. Here are some ideas:

Light and Fresh Options

• Mixed Greens: Toss arugula or spinach with a light vinaigrette for a simple salad.
• Fruit Salad: A mix of berries, melon, and citrus adds a refreshing, sweet contrast.

Hearty Sides

• Roasted Potatoes: Seasoned with garlic and herbs, these make a satisfying side.
• Asparagus or Green Beans: Lightly steamed or roasted, they add a fresh touch.

Beverages

• Mimosas or Bloody Marys: Brunch classics that complement the dish.
• Iced Tea or Coffee: For a non-alcoholic option, serve something refreshing or bold.

FAQs

Can I use frozen crab meat?

Yes, but ensure it is fully thawed and drained well to avoid excess moisture in the crab cakes.

Can I make the crab cakes ahead of time?

Yes, shape the crab cakes and store them in the fridge for up to 24 hours before cooking.

What can I use instead of wasabi paste?

Horseradish or spicy mustard can work as substitutes, though they will slightly alter the flavor.

Can I use a different herb instead of dill?

Chives, parsley, or cilantro can be used if you prefer or if dill isn’t available.

What’s the best way to reheat leftover crab cakes?

Reheat them in a 375°F (190°C) oven for about 10 minutes to keep them crisp without drying out.

The Bottom Line

Try making Crab Cakes Benedict with Wasabi Dill Sauce and see how it transforms your brunch game. Stick to the recipe, add your own twist, and let us know how it turned out.