5 from 6 votes
Crab Cake Benedict
Sundays just got more delicious! Our twist on classic eggs Benedict is perfect for brunch at home.
Prep Time
30 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings:
4
servings
Calories:
641 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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: 4 servings
Amount Per Serving
Calories 641
% 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.