Johnny D's Grilled Crab Cakes Benedict: Chef Jamie Saunders' Myrtle Beach Recipe
Johnny D’s in Central Myrtle Beach, under Chef Jamie Saunders, is a breakfast institution. Famous for indulgent sweets like pound cake French toast, its savory dishes are equally exceptional. The standout Crab Cakes Benedict delivers bold flavors and luxurious decadence.
Chef Jamie shares his grilled crab cake recipe—perfect plain, as a sandwich, or Benedict-style.
Grilled Crab Cakes
Ingredients:
½ to ¾ cup Panko breadcrumbs
1 large egg
1 Tbsp Worcestershire sauce
½ tsp Texas Pete hot sauce
Fresh cracked pepper to taste
2 Tbsp + 1 tsp mayonnaise
6 oz lump crabmeat
1½ tsp Old Bay seasoning
1 Tbsp olive oil
Mix ½ cup breadcrumbs with egg, then gently incorporate remaining ingredients except crabmeat. Adjust with more breadcrumbs if too wet. Fold in crabmeat.
Form 4 cakes, flatten gently, and chill 30-60 minutes.
Heat olive oil in nonstick pan over medium-high. Grill 3-4 minutes per side until golden.
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