Crab Lobster Benedict

Fresh lobster and crab meat come together to make an amazing lobster crab cake. Topped with a poached egg and hollandaise. Perfect for a special brunch.




For Crab Lobster Cakes: 1 lb. cooked fresh crabmeat, flaked 1 lbs. cooked fresh lobster meat, flaked 1 egg lightly beaten 3 Tbs. Light Mayonnaise 1 cup bread crumbs or panko 4 green onions, white portion only, thinly sliced ½ teaspoon. salt ¼ teaspoon. pepper 2 Tbs. unsalted butter Hollandaise Sauce: 4 eggs yolks 2 Tbs. fresh lemon juice 1 Tbs. Water ⅛ Tsp. salt ⅛ Tsp. white pepper 2 sticks unsalted butter, melted 6 poached eggs Parsley 1 green onion, green portion, thinly sliced

Nutritional information

No nutrition information available


To make the Crab/Lobster cakes: In a large bowl stir together egg, mayonnaise, bread crumbs, green onions, salt, pepper, crab and lobster meat. Form the mixture into 6 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours. Line a baking sheet with parchment paper. In a frying pan over medium heat, melt butter. Add the crab cakes to fry, turning once, until crisp and golden, 5 to 6 minutes per side. Transfer the crab/lobster cakes to to the baking sheet and place in oven, at 200 degrees for 10 min. Hollandaise Sauce: Set a heatproof bowl over a saucepan of barely simmering water, combine egg yolks, lemon juice and water. Whisk constantly until the mixture thickens. Remove the bowl from over the pan as soon as the mixture thickens. Add salt and pepper. Using a Cuisinart Immersion Blender, with the aerator attachment, blend the mixture while slowly pouring in the melted butter until incorporated. Taste and adjust seasonings. Cover and keep warm until ready to serve. To serve, place 1 crab/lobster cake on individual plates, top with 1 poached egg. Pour ¼ cup hollandaise over each egg. Garnish with mixture of chopped parsley and green onion, about 1 Tbs. Serve immediately and enjoy!