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Crab Cakes Benedict with Tomato Salsa



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1/4 cup butter
1 cup minced onion (about 4 oz.)
3 large jalapeño peppers, seeded and minced, divided
5 cups yellow or red tomatoes, diced (about 5 lb.)
1 cup sweet onion, finely diced
1/4 cup cilantro, chopped (about 1/2 oz.)
1 tbsp. sugar
1 tsp. salt
3 large eggs (about 5 oz. liquid whole egg product), lightly beaten
2 lb. cooked lump crab meat
3/4 cup mayonnaise
4 tbsp. coarse grain mustard
3 tbsp. cilantro, chopped
1 tsp. salt
3 cups bread crumbs (about 12 oz.)
2 tbsp. parsley, minced
12 large eggs
Peanut oil, as needed


  1. 1
    Melt butter in pan over medium heat. Add onion and jalapeño; cool 3 to 5 minutes until onion is translucent. Cool slightly.
  2. 2
    Prepare salsa: Mix together tomatoes, onions, jalapeños, cilantro, sugar, and 1 tsp. salt. Cover and refrigerate until use.
  3. 3
    Combine lightly beaten eggs, crab, mayonnaise, mustard, cilantro, and 1 tsp. salt. Add onion/butter mixture and mix gently to blend. Divide and form mixture into 12 crab cakes.
  4. 4
    Combine bread crumbs and parsley. Coat the crab cakes with bread crumbs; refrigerate if not cooked immediately.
  5. 5
    Poach eggs in simmering acidified water (1 oz. vinegar per quart of water). (See note). Keep warm.
  6. 6
    Cook crab cakes in lightly oiled nonstick skillet over medium heat until deep golden brown on both sides and thoroughly cooked. Keep warm.
  7. 7
    To serve, top each crab cake with a poached egg and 1/2 cup salsa. Serve immediately.


Poached eggs should be cooked until whites are set (completely coagulated and firm) and the yolks begin to thicken, no longer runny, but not hard).

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cuisines North & South American, Other North American
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