Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Crab Cake Benedict

Our quantity recipe for crab cake Benedict combines traditional eggs Benedict ingredients such as hollandaise sauce with crab cakes and TABASCO® sauce to make a spicy seafood option for your foodservice menu.


Crab Cake Benedict foodservice recipe
A Dash of Excitement

Featuring the TABASCO® Family of Flavors®. More info: TABASCOFOODSERVICE.COM Download the recipe booklet (PDF) >


Serving Size: 1/4 of recipe

Yield: 4 servings

Crab Cake Benedict Ingredients:

  • 4 Davidson's Safest Choice® pasteurized shell egg(s)
  • 1/4 c Hollandaise Sauce, prepared from scratch
  • 4 crab cakes, prepared
  • 1/4 c + 2 Tbsp TABASCO® brand Original Pepper Sauce
  • 2 c Simply Potatoes® Shredded Hash Browns
  • 1 bunch green onions, minced
  • 2 Davidson's Safest Choice® pasteurized shell egg(s) (whisked)
  • 1/2 c all-purpose flour
  • 3 c vegetable oil

Hollandaise Sauce Ingredients:

  • 2 Davidson's Safest Choice® pasteurized shell egg yolk(s)
  • 1 Tbsp water
  • 1/2 tsp salt
  • 1/2 c (1 stick) unsalted butter, melted
  • 1 Tbsp fresh lemon juice
  • 1 tsp TABASCO® brand Original Pepper Sauce


Crab Cakes

  1. MIx the Simply Potatoes® Shredded Hash Browns, 2 tablespoons TABASCO® Original Pepper Sauce, green onions, eggs, and flour. Combine until mixture is fully blended.
  2. Heat your oil to 325°F.
  3. From the potato mixture, make 8 flat pancakes the size of the palm of your hand and a quarter-inch thick. Fry until golden brown on both sides, remove from the oil and place on a drip tray.
  4. Heat the crab cakes until hot.
  5. Mix the TABASCO® Original Pepper Sauce with the from-scratch Hollandaise Sauce; keep warm on the side.
  6. Place a pancake on each plate, laying a crab cake on top. Spoon some of the hollandaise over the crab cake. Lay a poached Safest Choice™ Pasteurized Egg on top of the crab cake.
  7. Spoon more of the Hollandaise over the egg; cover with another pancake.

Hollandaise Sauce

  1. Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm.
  2. Slowly add melted butter, one tablespoon at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened.
  3. Whisk in lemon juice and TABASCO® Original Pepper Sauce and serve immediately.

Nutrition Facts

Crab Cake Benedict foodservice recipe

Nutrition Facts

Serving Size (1/4 of recipe)

Nutrition Category Amount
Calories 820
Calories from Fat 520
Total Fat 58g (89% DV)
Saturated Fat 20g (100% DV)
Trans Fat 1g
Cholesterol 520mg (173% DV)
Sodium 760mg (32% DV)
46g (15% DV)
Dietary Fiber 4g (16% DV)
Sugars 3g
Protein 28g
Vitamin A 45%
Vitamin C 35%
Calcium 15%
Iron 25%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >