Big Easy Eggs Benedict is a Cajun twist on a classic! Served with spicy crab cakes, cool remoulade sauce and fried green tomatoes!

Big Easy Eggs Benedict

  • Author: Amy Duska
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 4


  • 2 english muffins, cut in half and toasted
  • 4 eggs
  • 4 tablespoons olive oil

Crab Cakes

  • 8 oz. crab meat
  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 1 scallion, chopped
  • 1 teaspoon cajun seasoning

Fried Green Tomatoes

  • 1 large green tomato
  • 1 egg
  • 3 tablespoons milk
  • 1/2 cup flour
  • 1/4 cup breadcrumbs
  • 1/2 cup corn meal

Remoulade Sauce

  • 1/2 cup mayonnaise
  • 3 tablespoons spicy brown mustard
  • juice of half a lemon
  • 1 teaspoon Louisiana hot sauce
  • 1/4 teaspoon cajun seasoning


Crab Cakes

  1. Combine the crab meat, egg, bread crumbs, scallions and cajun seasoning in a medium bowl
  2. Form the mixture into 4 crab cakes
  3. Heat 2 tablespoons olive oil in a non stick saucepan on medium heat
  4. Cook crab cakes 3-4 minutes on each side, until golden brown
  5. Place on a paper lined plate until ready for assembly

Fried Green Tomatoes

  1. Cut tomato into 4 slices (1/4 inch thick)
  2. Combine the egg and milk in a small bowl
  3. Combine the bread crumbs, corn meal and cajun seasoning in a small bowl
  4. Coat the tomatoes in flour, dredge them through the egg mixture and then coat with the bread crumb mixture
  5. Heat remaining 2 tablespoons of olive oil over medium high heat
  6. Cook the tomatoes 3-4 minutes on each side, until the coating is golden brown
  7. Place on a paper lined plate until ready for assembly

Remoulade Sauce

  1. Combine the mayonnaise, spicy brown mustard, lemon juice, hot sauce and cajun seasoning in a small bowl, set aside


  1. Pan fry 4 eggs, over easy
  2. Stack components in the following order: english muffin, fried green tomato, crab cake, over easy egg, remoulade sauce