Shrimp & Grits with Shrimp-Crab Cake Eggs Benedict
If Southern brunch had a mic, this plate would drop it.
We’re talking creamy, cheddar-laced grits topped with sizzling shrimp and smoky bacon. That alone could shut it down. But wait—there’s more. Right next to it? A golden, flaky croissant stacked high with a tender shrimp-crab cake, a perfectly poached egg, and a silky homemade hollandaise that’s got just the right hit of lemon and heat.
This isn’t a dish—it’s a power move. It’s Sunday with shades on. It’s what happens when comfort food gets dressed up for brunch and decides to show out.
That 1-hour chill on the shrimp-crab cake? It’s worth every second. The texture hits different. The lemon zest, green onions, and just a whisper of Accent take this from seafood patty to flavor bomb. And that croissant? Flaky. But we’re not.
Whether you’re flexin’ for a crowd or just feelin’ yourself in the kitchen, this dish brings big brunch energy—with no reservations required.
Shrimp & Grits with Shrimp-Crab Cake Eggs Benedict
Course: Breakfast, BrunchCuisine: AmericanDifficulty: Difficult2
servings30
minutes45
minutes920
kcalFor the Shrimp & Grits
1 cup stone-ground grits
1 cup whole milk
3 cups water
½ cup heavy cream
½ cup white sharp cheddar cheese, shredded
2 tbsp salted butter
8 large shrimp, peeled and deveined
2 slices bacon, chopped
1 tbsp olive oil
2 tbsp diced onions
2 tbsp diced green peppers
Salt and black pepper to taste
¼ tsp cayenne pepper (adjust to taste)
- For the Shrimp-Crab Cakes
4 oz lump crab meat
4 oz claw crab meat
4 large shrimp, peeled, deveined, and finely chopped
¼ cup breadcrumbs
1 egg
2 tbsp mayo
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp lemon zest
1 tbsp green onions, finely chopped
1 tbsp parsley, chopped
¼ tsp Accent seasoning (optional)
Salt and black pepper to taste
Oil for frying
- For the Eggs Benedict
4 large eggs
1 tbsp white vinegar
2 croissants cut and toasted
2 slices prosciutto or ham (optional)
- For the Hollandaise Sauce
3 egg yolks
½ cup unsalted butter, melted
1 tbsp lemon juice
Pinch of cayenne
Salt to taste
Directions
- Make the Grits
In a saucepan, bring milk and water to a boil. Stir in grits and reduce heat to low. Cook uncovered for 40–45 minutes, stirring often. Once thickened, stir in heavy cream, butter, white sharp cheddar cheese, salt, black pepper, and cayenne. Keep warm.
- Cook the Shrimp
In a skillet, cook chopped bacon until crispy. Remove and set aside. In the same pan, sauté onions and peppers in olive oil until soft. Add shrimp, season with salt and black pepper, and cook 2–3 minutes per side. Return chopped bacon to the skillet and toss to combine. Set aside. - Prepare the Shrimp-Crab Cakes
In a bowl, mix lump and claw crab meat, chopped shrimp, breadcrumbs, egg, mayo, mustard, Worcestershire, lemon zest, green onions, parsley, Accent (if using), salt, and pepper. Form into 2 patties.
Refrigerate for at least 1 hour to firm up. - Fry the Crab Cakes
Heat oil in a skillet. Fry crab cakes until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels. - Poach the Eggs
Bring water to a simmer and add vinegar. Crack eggs into ramekins, then gently slide into the water. Poach 3–4 minutes. Remove with slotted spoon. - Make the Hollandaise
Whisk yolks and lemon juice in a heatproof bowl over simmering water. Slowly whisk in melted butter until thick and creamy. Add cayenne and salt. - Assemble the Benedict
Place croissant halves on plates. Top each with optional prosciutto, a shrimp-crab cake, a poached egg, and generous hollandaise. Garnish with parsley. - Plate the Shrimp & Grits
Spoon the grits into a bowl or plate, then top with the sautéed shrimp, chopped bacon, onions, and peppers. Serve hot alongside the Benedict.
Notes
- Grits. Croissant. Crab. Shrimp. Hollandaise. What more can I say, you don’t need a reservation, you just need a fork.
