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Wildflower Crab Benedict Recipe, Wildflower, The Fairmont Chateau Whistler, B.C.

Crab cakes eggs benedict Fairmont Whistler

If you’re looking for an elegant breakfast or brunch item, look no further than this delicious crab Benedict that’s served at Wildflower Restaurant at the elegant The Fairmont Chateau Whistler in Whistler, B.C.


This recipe, one of the best Eggs Benedict dishes I’ve ever eaten, makes a terrific holiday dish. Instead of an English muffin, the chefs at The Fairmont Chateau Whistler serve the poached eggs on a delectable crab cake. Also, unlike many Hollandaise sauces, this one isn’t overly thick. The result is an incredibly rich, yet light-tasting Crab Benedict. Served with asparagus and roasted potatoes, this dish will have your guests coming back for more.

Recipe courtesy The Fairmont Chateau Whistler

Photos courtesy The Fairmont Chateau Whistler

Serves four

For the Crab cake

12 (320 gr) ounces crab meat
3 ½ Tbs. (50 ml) mayonnaise
½ lime juice and zest
1 Tbs. (15 ml) cilantro
5 ounces (150 ml) panko crumbs

For the Hollandaise

6 ounces (180 ml) butter, warm clarified
3 egg yolks
1 Tbs. (15 ml) white wine
1 teaspoon (5 ml) lemon juice
pinch paprika

8 eggs, poached
16 spears asparagus
4 portions potatoes
1 diced tomato


For the crab cake

Pick the crab meat to ensure there are no remnants of shell. Mix well with mayo, lime juice and zest, green onion, cilantro. Add 1/3 of the panko and season with salt and pepper. For the mix into eight small crab cakes (not too thick). Gently coat the crab cakes with remaining panko.

For the Hollandaise

Whisk the egg yolks and white wine over simmering water until mixture triples in volume and turns pale yellow. Remove from heat and slowly dribble in the clarified butter. Add lemon juice, salt, pepper, and paprika to taste.

To assemble each portion

Sear two crab cakes and place on plate. Top each with a poached egg. Add a portion of roasted potatoes and four asparagus. Top each egg with hollandaise and sprinkle with diced tomato.

Go here to read more about Whistler and Cornucopia, B.C.’s extravagant food and wine celebration.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.

2 thoughts on “Wildflower Crab Benedict Recipe, Wildflower, The Fairmont Chateau Whistler, B.C.

  1. Marilyn

    Thanks, this looks great. I’ve been to the restaurant, so I’m sure it will be. Now I want to go back.

    1. Bobbie Hasselbring, RFT EditorBobbie Hasselbring, RFT Editor Post author

      Hi Marilyn,
      Aren’t you lucky for having eaten at the Fairmont Chateau Whistler’s Wildflower Restaurant. It’s wonderful. I also highly recommend The Grill Room at the hotel. It’s excellent. Cheers! — Bobbie RFT Editor

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