Crab Cake Benedict
User Reviews
5
6 reviews
Excellent
Crab Cake Benedict
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Sundays just got more delicious! Our twist on classic eggs Benedict is perfect for brunch at home.
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Ingredients
- 12 ounces crabmeat picked through
- 1/4 cup celery finely diced
- 2 tablespoons cilantro chopped
- 3 tablespoons chives finely chopped
- 3 tablespoons mayonnaise
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 3 egg large yolks
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 8 tablespoons butter melted, unsalted
- 4 egg large
- 2 English Muffin split and toasted
- 2 tablespoons chives chopped for garnish
Instructions
- In a bowl, mix together crabmeat, celery, cilantro, 1 tablespoon of the chives, the mayonnaise, and panko breadcrumbs until well combined.
- Form the crabcake mixture into 4 equal-sized patties. Refrigerate, covered, for at least 1 hour and up to 1 day for the mixture to bind.
- Heat olive oil in a skillet over medium heat and cook crab cakes for about 4 to 5 minutes on each side until golden brown. Set aside and keep warm.
- For the hollandaise sauce, whisk together egg yolks, lemon juice, salt, and cayenne pepper in a heatproof bowl. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until mixture thickens.
- Gradually add melted butter to the egg mixture, whisking constantly until the sauce is thick and doubled in volume. Remove from heat and set aside.
- Poach the eggs in a skillet of simmering water for about 3 to 4 minutes, until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on a paper towel.
- Assemble the eggs Benedict by placing a crab cake on each toasted English muffin half. Top with the poached eggs and drizzle with hollandaise sauce. Garnish with the remaining 2 tablespoons chopped chives.
Nutrition Information
Show Details
Calories
641kcal
(32%)
Carbohydrates
25g
(8%)
Protein
28g
(56%)
Fat
47g
(72%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
410mg
(137%)
Sodium
1389mg
(58%)
Potassium
358mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1333IU
(27%)
Vitamin C
9mg
(10%)
Calcium
137mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 641 kcal
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 25g | 8% |
| Protein | 28g | 56% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 410mg | 137% |
| Sodium | 1389mg | 58% |
| Potassium | 358mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 9mg | 10% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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