Crab Cakes Eggs Benedict

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.

Ingredients

celery

celery

0.5 cup

bread crumbs

bread crumbs

0.33333334 cup

eggs

eggs

4

muffins

muffins

3

knorr hollandaise sauce mix

knorr hollandaise sauce mix

1 package

hot sauce

hot sauce

3 drops

lump crab meat

lump crab meat

1 pound

mayonnaise

mayonnaise

0.5 cup

onion

onion

0.5 cup

parsley

parsley

2 tablespoons

seafood seasoning

seafood seasoning

0.5 teaspoon

butter

butter

6 tablespoons

worcestershire sauce

worcestershire sauce

0.5 teaspoon

Cooking in Steps

  1. 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

    worcestershire sauce

    seafood seasoning

    seafood seasoning

    salt and pepper

    salt and pepper

    breadcrumbs

    breadcrumbs

    mayonnaise

    mayonnaise

    hot sauce

    hot sauce

    parsley

    parsley

    butter

    butter

    celery

    celery

    onion

    onion

    crab

    crab

    wrap

    wrap

    baking sheet
    baking sheet
    plastic wrap
    plastic wrap
    wax paper
    wax paper
    whisk
    whisk
    bowl
    bowl
  2. 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

    hollandaise sauce

    butter

    butter

    water

    water

    crab

    crab

    egg

    egg

    sauce pan
    sauce pan
  3. 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

    distilled white vinegar

    vinegar

    vinegar

    egg

    egg

    egg yolk

    egg yolk