Recipes > Dinner, Lunch

Creole Crab Cake Benedict

Prep Time

30 minutes

Cook Time

15 minutes


2-4 people

Tony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning Partner. As part of the partnership, the Test Kitchen cooked up this Creole Crab Cake Benedict. This eggs benedict is the king of all brunch dishes! With a toasted English muffin, homemade Creole crab cake, a perfectly poached egg, and a hollandaise sauce to die for. This is one luxurious brunch that will leave your guest speechless.

Creole Crab Cake Benedict

Shop Tony's Flavors In This Recipe


  • 3 Tablespoons Unsalted Butter

  • 1/2 Cup Yellow Onion, Diced

  • 1/2 Cup Celery, Diced

  • 1/2 Cup Red Bell Pepper, Diced

  • 1/4 Cup Garlic, Minced

  • 1 1/2 Cups Italian-Seasoned Bread Crumbs, Divided

  • 1/4 Cup Green Onion, Thinly Sliced

  • 1/4 Cup Mayonnaise

  • 3 Large Eggs, Divided

  • 2 Tablespoons Fresh Parsley, Minced

  • 2 Tablespoons Tony’s No Salt Seasoning

  • 3 Tablespoons + 1 Teaspoon Creole Mustard, Divided

  • 2 Teaspoons Worcestershire Sauce

  • 2 Teaspoons Fresh Lemon Juice

  • 1/2 Teaspoon Louisiana Hot Sauce (Tony’s Pepper Sauce)

  • 1 Pound Lump Crabmeat, Picked Free of Shell

  • 1 Cup Whole Milk

  • 1/2 Cup Water

  • 4 Soft-Shell Crabs

  • 1 Cup Yellow Corn Flour

  • 1 1/2 Teaspoons Granulated Garlic

  • 1 1/2 Teaspoons Cayenne Pepper

  • 1 1/2 Teaspoons Dried Thyme

  • 3/4 Cup Vegetable Oil, Divided

  • White Rémoulade Sauce (Recipe Below)

  • Red Rémoulade Sauce (Recipe Below)

  • 4 Poached Eggs

  • Blender Hollandaise Sauce (Recipe Below)

  • Garnish: Chopped Fresh Parsley

  • 1 1/2 Cups Mayonnaise

  • 1/2 Cup Green Onion, Sliced

  • 1/2 Cup Ketchup

  • 1/2 Cup Creole Mustard

  • 1/4 Cup Celery, Diced

  • 1/4 Cup Fresh Parsley, Chopped

  • 2 Tablespoons Garlic, Minced

  • 1 Tablespoon Worcestershire Sauce

  • 1/2 Tablespoon Fresh Lemon Juice

  • 1 Teaspoon Louisiana Hot Sauce (Tony’s Pepper Sauce)

  • 1 Cup Olive Oil

  • 3/4 Cup Creole Mustard

  • 1/4 Red Wine Vinegar

  • 1/2 Cup Green Onion, Sliced

  • 1/4 Cup Fresh Parsley, Chopped

  • 1/4 Cup Celery, Minced

  • 1 Tablespoon Garlic, Minced

  • 1 Tablespoon Paprika

  • 1/2 Teaspoon Louisiana Hot Sauce (Tony’s Pepper Sauce)

  • Clear


  1. In a medium saucepan, melt butter over medium-high heat. Add yellow onion, celery, bell pepper and minced garlic. Cook until vegetables are softened, 3-5  minutes. Remove from pan and let cool slightly.
  2. In a large bowl, combine cooked vegetables, 1 cup bread crumbs, green onion, mayonnaise, 1 egg, minced parsley, Tony’s No Salt Seasoning, 1 teaspoon mustard, Worcestershire, lemon juice and Tony’s Pepper Sauce. Gently fold in crabmeat; adjust seasonings if desired. Shape mixture into 2 1/2-inch patties (about 1-inch thick), and lightly dust with remaining 1/2 cup bread crumbs. Place on a baking sheet and refrigerate for 1 hour.
  3. In another large bowl, whisk together milk, 1/2 cup water, remaining 2 eggs and remaining 3 tablespoons mustard until well combined. Place soft-shell crabs in batter and let stand for 10-15 minutes.
  4. Preheat oven to 200°F.
  5. In a medium bowl, stir together corn flour, granulated garlic, cayenne and thyme.
  6. In a large saucepan, heat 1/2 cup oil over medium-high heat.
  7. Drain excess liquid from crabs and dredge in corn flour mixture, shaking off excess.
  8. Fry crabs for 4 minutes per side. Keep warm in oven.
  9. Wipe pan clean. Add remaining 1/4 cup oil to pan, and heat over medium-high heat. Add crab cakes and cook for 2-3 minutes per side, turning each cake gently to avoid breaking.
  10. Divide fried crabs among 4 serving plates and top each with 1 tablespoon White Rémoulade Sauce. Place 1 crab cake on top of each fried crab and top with Red Rémoulade Sauce. Top each with 1 poached egg, and spoon Blender Hollandaise Sauce on top. Garnish with chopped parsley, if desired.

Making White Rémoulade Sauce:

  1. In a medium bowl, whisk together all ingredients. Cover and refrigerate for at least 4 hours or up to overnight. Adjust seasonings to taste.

Making Red Rémoulade Sauce:

  1. In a large bowl, whisk together oil, mustard and vinegar until well combined. Stir in green onion, parsley, celery, garlic, paprika and Tony’s Pepper Sauce until well combined. Cover with plastic wrap and refrigerate overnight.

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