Cajun Crab Cake Benedict Recipe
Cajun Crab Cake Benedict Recipe
20 minutes
20 minutes
4
Brunch
Cajun
Crab Cake Ingredients
- 1 Tbsp Mayonnaise
- 1/2 lb Lump Crabmeat or Claw Meat
- 1 Tbsp Creole Mustard
- 1/4 Cup Panko Breadcrumbs
- 2 Dashes Hot Sauce
- 1 Tbsp Green Onion, chopped
- 1 Tbsp Parsley, chopped
- 4 Tbsp Vegetable Oil
- 4 Tbsp Unsalted Butter
- 1 Tbsp Mardi Gras Magic seasoning
Hollandaise Sauce Ingredients
- 3 Egg Yolks
- 1 Tbsp Lemon Juice
- ½ tsp Salt
- 1 tsp Tabasco Hot Sauce
- 1 pinch Cayenne Pepper
- 1 Stick Unsalted Butter, melted
+ 4 poached eggs to serve
How to Make Cajun Crab Cake
- Combine mayonnaise, Creole mustard, green onion, parsley, hot sauce and Mardi Gras Magic seasoning into a large mixing bowl. (Reserve a few parsley leaves for garnish.)
After checking crabmeat for shells, add to mixture. Chill for 30 minutes to an hour.
Add breadcrumbs and form into 4 round cakes.
Heat oil and butter in a saucepan over medium heat.
Cook crab cakes until golden brown, about 3½ minutes per side. Watch Chef Raymond's tips for searing a cajun crab cake.
Note: Cajun crab cakes are also great served on top of a fresh green salad for a perfect spring lunch or as an appetiser with a wow factor!
How to Make Hollandaise Sauce
Create a bain marie:
- Fill a medium saucepan with 1–2 inches of water.
- Find a heat-proof glass (like Pyrex or metal) bowl that fits snugly over the top of the saucepan. When the water simmers, it should not touch the bottom of the bowl. The steam gently heats the bowl and the sauce inside.
- Bring the water to a gentle simmer on medium-low heat
Make the Sauce
- Place egg yolks in your metal or pyrex bowl.
- Add lemon juice, salt, hot sauce and cayenne pepper.
- Whisk mixture over the pot of simmering water.
- Cook about 3-4minutes, whisking constantly, until egg yolks are thick and can coat a spoon.
- Drizzle in melted butter while whisking constantly, until incorporated.
- Adjust seasonings to taste, if needed.
How to Assemble Cajun Crab Cake Benedict
- Put one crabcake on a plate.
- Top with a poached egg. (Click here to get Chef Raymond's tips on how to poach perfectly an egg.)
- Spoon on with a generous dollop of hollandaise sauce, and serve immediately.
For extra flare, serve with a side of candied bacon. Get the recipe here.
About the Mardi Gras School of Cooking
Located in the heart of the French Quarter, The Mardi Gras School of Cooking has been teaching Cajun and Creole cooking classes since 1988. It began in Chef Bond’s home kitchen in Algiers Point and grew into a full cooking school where people learn about Louisiana food through hands-on experience.
Guests wear aprons, learn basic cooking skills, and understand the history behind well-known dishes like cajun crab cakes, jambalaya, and classic Louisiana desserts too. The school also offers private events, team-building sessions, and special classes that bring people together through food and culture.
Our gumbo recipe is part of our Roux Class and reflects the warm, welcoming style of the school, simple ingredients, strong flavors, and a love for sharing good food.
Join a Cooking Class and Learn More Recipes
If you want to dive deeper into Cajun and Creole cooking, join a class at The Mardi Gras School of Cooking. You can learn how to make more Louisiana dishes, meet new people, and enjoy a fun and interactive cooking experience. The school also offers sessions for small groups, large groups, and corporate events.
Cooking in New Orleans is more than following a recipe, it is about community, culture, and celebration.
