Benedict Crab Cakes Recipe

Name: Benedict Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 ounce) cans crabmeat, drained and flaked; ½ cup finely chopped red bell pepper; ⅓ cup Progresso Plain Bread Crumbs; ⅓ cup finely chopped celery; 2 tablespoons finely chopped onions; ½ teaspoon salt; ¼ teaspoon lemon pepper seasoning; 2 eggs, slightly beaten; 1 tablespoon butter; ½ cup mayonnaise; 2 tablespoons fresh lemon juice; ¾ teaspoon dried dill weed; ¼ cup hot melted butter; 1 tablespoon vinegar; 4 cups water; 4 eggs

Servings: persons

2 (6 ounce) cans crabmeat, drained and flaked
½ cup finely chopped red bell pepper
⅓ cup Progresso Plain Bread Crumbs
⅓ cup finely chopped celery
2 tablespoons finely chopped onions
½ teaspoon salt
¼ teaspoon lemon pepper seasoning
2 eggs, slightly beaten
1 tablespoon butter
½ cup mayonnaise
2 tablespoons fresh lemon juice
¾ teaspoon dried dill weed
¼ cup hot melted butter
1 tablespoon vinegar
4 cups water
4 eggs

1
Heat oven to 200F.
2
In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
3
Shape into 4 patties, about 1/2 inch thick.
4
Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
5
Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
6
Place on serving plate; place in oven to keep warm.
7
In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
8
Heat over low heat until warm.
9
Remove from heat.
10
Slowly beat in hot melted butter until smooth.
11
Cover; set aside.
12
In medium skillet, bring vinegar and water to a simmer over medium heat.
13
Add 4 eggs; reduce heat to a low simmer.
14
Cook eggs 2 to 3 minutes or until whites are set.
15
With slotted spoon, place 1 poached egg on each crab cake.
16
Spoon mock hollandaise over each.
17
If desired, garnish with fresh dill sprigs.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (6 ounce) cans crabmeat, drained and flaked, ½ cup finely chopped red bell pepper, ⅓ cup Progresso Plain Bread Crumbs, ⅓ cup finely chopped celery, and more.

Yes, Benedict Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Benedict Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions