Crab cakes eggs benedict
A delicious and indulgent twist on the classic Eggs Benedict, this Crab Cakes Eggs Benedict recipe is perfect for a fancy breakfast. It is a great option for those following a pescatarian diet and is rich in protein and healthy fats from the crab cakes. Best enjoyed as a pricey breakfast dish.
Ingredients
celery
0.5 cup
dry bread crumbs
0.33 cup
free range eggs
4
english muffin
3
knorr hollandaise sauce mix
1 pkg
hot sauce
3 drops
lump crab
1 pound
mayonnaise
0.5 cup
onion
0.5 cup
parsley
2 Tbsps
seafood seasoning
0.5 tsps
unsalted butter
6 Tbsps
worcestershire sauce
0.5 tsps
Method
- Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
- Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.
- Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.
Nutrition:
Carbs
41 g
Fat
58 g
Protein
42 g
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