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Overnight Crab Cake Eggs Benedict Bake

A close-up of a square serving of Crab Cake Eggs Benedict Bake being generously drizzled with bright yellow hollandaise sauce.
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Prepare this layered casserole combining crab cakes, English muffins, and eggs, topped with a simple hollandaise sauce, ready to bake for a decadent brunch.

Ingredients

Scale
  • 1 pound lump crab meat, picked over
  • 1/2 cup panko breadcrumbs
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1/4 cup fresh parsley, chopped
  • 8 English muffin halves, lightly toasted
  • 6 large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Gruyere cheese
  • For the Hollandaise: 3 egg yolks, 1/2 cup unsalted butter (melted), 1 tablespoon lemon juice, pinch of salt

Instructions

  1. Prepare the crab cakes: Gently mix the crab meat, panko, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, and parsley in a bowl. Form into 8 small patties. Chill for 30 minutes.
  2. Assemble the base: Lightly grease a 9×13 inch baking dish. Arrange the toasted English muffin halves in a single layer on the bottom of the dish.
  3. Layer the components: Place one chilled crab cake patty on top of each muffin half.
  4. Prepare the egg mixture: In a separate bowl, whisk together the 6 whole eggs, milk, salt, and pepper. Pour this mixture evenly over the crab cakes and muffins.
  5. Refrigerate: Cover the dish and refrigerate for at least 4 hours or overnight.
  6. Preheat and bake: Preheat your oven to 375 degrees Fahrenheit. Remove the dish from the refrigerator 30 minutes before baking. Sprinkle the Gruyere cheese over the top.
  7. Bake: Bake for 30 to 35 minutes, or until the eggs are mostly set and the cheese is melted and lightly golden. The center should still have a slight jiggle.
  8. Make the hollandaise: While the bake finishes, whisk the egg yolks, lemon juice, and a pinch of salt in a heatproof bowl set over a saucepan of simmering water (double boiler). Slowly drizzle in the melted butter while whisking constantly until the sauce thickens enough to coat the back of a spoon. Do not let the water boil vigorously.
  9. Serve: Let the bake rest for 5 minutes after removing it from the oven. Spoon the hollandaise sauce over individual servings before eating.

Notes

  • For runnier yolks in the final bake, reduce the baking time by 5 minutes.
  • You can substitute the hollandaise with a simple melted butter and lemon juice mixture if you prefer a simpler topping.
  • If you skip the overnight rest, allow the casserole to sit at room temperature for 20 minutes before baking.

Nutrition

Find it online: https://spoonfulsnap.com/crab-cake-eggs-benedict-bake/