Maryland Blue Claw Crab Cakes Benedict

Maryland Blue Claw Crab Cakes Benedict Serves: 10 portions of 2 crab cakes each


  • *For the Crab Cake Mixture*
  • 4 eggs
  • 1½ tablespoons Old Bay® Seasoning
  • 3 tsp. RC Crab Base or for a Gluten Free Crab Cake use RC Hearty Foundations® Gluten-Free Crab Base
  • 3 Tbsp. Dijon mustard
  • 1 – 1¼ cups good quality GF mayonnaise
  • 2 oz. fresh lemon juice
  • 1 tsp. RC Umami Sensations® Gluten Free Soy Sauce Powder
  • 4 lbs. jumbo lump crabmeat
  • 1 small diced red pepper
  • 1 small diced green pepper
  • 8 each scallions minced
  • 5 cups fresh GF white breadcrumbs
  • canola oil for sautéing the crab cakes
  • *For the Crab Cake Benedict Filling*
  • 20 poached eggs
  • 20 split and toasted English muffins
  • 2 lbs. sautéed spinach seasoned with RC Hearty Foundations® Smart Sodium 400® Vegetable Base, dry
  • 2½ qts. RC Hollandaise Sauce Mix, prepared
  • 8 oz. RC Dill Sauce Mix, Prepared- (combine both prepared RC Hollandaise Sauce Mix with RC Dill Sauce Mix for a Dill flavored Hollandaise Sauce)


  1. 1 Combine the egg, Old Bay® Seasoning, RC Crab Base or RC Hearty Foundations® Gluten-Free Crab Base, mustard, mayonnaise, lemon juice and RC Umami Sensations® Gluten Free Soy Sauce Powder then mix well.
  2. 2 Add the cleaned crabmeat, peppers, scallions and half of the breadcrumbs and toss gently.
  3. 3 Adjust the consistency with breadcrumbs.
  4. 4 Shape into cakes and sauté until lightly browned on both sides.
  5. 5 To plate the dish: on each toasted muffin half, place 1½ oz. sautéed spinach then a fully prepared and hot crab cake topped with hot poached egg.
  6. 6 Then ladle 4 oz. of Dill Flavored Hollandaise Sauce over the poached egg.
  7. 7 Garnish with fresh dill sprigs and lemon.
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