Photo by: Howard L. Puckett

Caribbean Crab Cakes Benedict

  • Yield: Makes 6 servings


  • 3 none saltine crackers
  • 3 none (1-ounce) slices French bread, torn
  • 1 pound fresh lump crabmeat, drained
  • 1 cup mayonnaise
  • 1 none egg white
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon seafood seasoning
  • 1/4 cup peanut oil
  • 2 tablespoons unsalted butter
  • 2 none avocados, peeled and sliced
  • 6 none large eggs, poached
  • none Caribbean Hollandaise Sauce
  • none Cracked black pepper
  • none Garnish: diced red bell pepper


Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.


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Caribbean Crab Cakes Benedict Recipe