Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
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