Crab Cakes Eggs Benedict

Ready in : 30 mins

Crab Cakes Eggs Benedict requires around 30 minutes from start to finish. One portion of this dish contains roughly 42g of protein, 59g of fat, and a total of 899 calories. This recipe serves 3 and costs $7.45 per serving. It is brought to you by Foodista. 700 people found this recipe to be yummy and satisfying. If you have butter, bread crumbs, seafood seasoning, and a few other ingredients on hand, you can make it. It works well as a pricey breakfast. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a great spoonacular score of 92%. If you like this recipe, you might also like recipes such as Benedict Crab Cakes, Caribbean Crab Cakes Benedict, and Caribbean Crab Cakes Benedict.

Diets

PESCATARIAN

Ingredients

celery

0.5 cup

bread crumbs

0.33333334 cup

eggs

4

muffins

3

knorr hollandaise sauce mix

1 package

hot sauce

3 drops

lump crab meat

1 pound

mayonnaise

0.5 cup

onion

0.5 cup

parsley

2 tablespoons

seafood seasoning

0.5 teaspoon

butter

6 tablespoons

worcestershire sauce

0.5 teaspoon

Cooking in Steps

1
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.

worcestershire sauce

seafood seasoning

salt and pepper

breadcrumbs

mayonnaise

hot sauce

parsley

butter

celery

onion

crab

wrap

baking sheet

plastic wrap

wax paper

whisk

bowl
2
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.

hollandaise sauce

butter

water

crab

egg

sauce pan
3
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.

distilled white vinegar

vinegar

egg

egg yolk