World’s Best Crab Cakes Benedict with Amazing Smoky Potatoes

Cindy’s Lowcountry Kitchen

Today we’re making the World’s Best Crab Cakes Benedict with Amazing Smoky Breakfast Potatoes, and honestly…this might be one of my favorite brunch dishes yet.

We’re layering toasted ciabatta, lemony arugula, homemade crab cakes, poached eggs, and creamy hollandaise sauce for the ultimate Lowcountry brunch moment.

And yes…those smoky potatoes absolutely stole the show too 🤣

If you enjoy Lowcountry cooking, Charleston lifestyle, and elevated but approachable recipes, you’re in the right place 🫶

Crab Cakes Benedict with Smoky Potatoes Recipe

INGREDIENTS

Crab Cakes:
1 lb lump crab meat
1 large egg
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay
1 teaspoon lemon juice
1 tablespoon chopped parsley
1 green onion, sliced
1/2 cup panko breadcrumbs
1 tablespoon butter
1 tablespoon olive oil or bacon grease

Hollandaise:
3 egg yolks
1 tablespoon lemon juice
1/2 cup melted butter
Pinch salt
Optional pinch Old Bay or smoked paprika

Smoky Potatoes:
2 to 3 Yukon gold potatoes
4 slices bacon
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon Old Bay
1 tablespoon parsley

Assembly:
Ciabatta bread
Arugula
Lemon juice
Olive oil
Poached eggs

INSTRUCTIONS

1. Dice potatoes and boil 5 to 7 minutes until slightly tender. Drain well.
2. Cook bacon until crispy. Remove bacon and reserve some bacon grease.
3. Crisp potatoes in bacon grease until golden. Season with salt, pepper, smoked paprika, and Old Bay. Add bacon crumbles and parsley.
4. Mix crab cake ingredients gently and form into patties.
5. Cook crab cakes in butter and olive oil 3 to 4 minutes per side until golden.
6. Make hollandaise by blending egg yolks, lemon juice, and salt while slowly drizzling in warm melted butter until creamy.
7. Poach eggs in gently simmering water with a splash of vinegar.
8. Toast ciabatta and lightly dress arugula with lemon juice and olive oil.
9. Assemble with ciabatta, arugula, crab cake, poached egg, and hollandaise. Serve potatoes on the side.

This is what Lowcountry brunch dreams are made of 😏🦀🍳

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Some of the Tools I used:

Here are some of the tools I used to make this content. I am including links so you can grab them, too!

Kitchen Island with Power

Titanium Cutting Boards

Eko Countertop Trash Can

Flaky Salt Well

Flaky Salt

Click for Fresh Herb Keeper (set of 2)

Thank you for joining me for another episode of Cindy’s Lowcountry Kitchen! Can’t wait to have you in my kitchen again soon! If you’d like to send me an idea for what I should cook next, send me a message!

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