Crab Cakes Eggs Benedict

Crab Cakes Eggs Benedict

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

You need the ingredients below to cook it

  • celery

    celery

    finely chopped celery

    50.5 grams

  • bread crumbs

    bread crumbs

    fine dry bread crumbs

    36 milliliters

  • eggs

    eggs

    Eggs

    4 Items

  • muffins

    muffins

    English Muffins

    3 Items

  • knorr hollandaise sauce mix

    knorr hollandaise sauce mix

    Knorr Hollandaise Sauce Mix

    1 package

  • hot sauce

    hot sauce

    hot sauce

    3 drops

  • lump crab meat

    lump crab meat

    lump crab meat

    453.592 grams

  • mayonnaise

    mayonnaise

    mayonnaise

    112 milliliters

  • onion

    onion

    finely chopped onion

    80 grams

  • parsley

    parsley

    minced parsley

    2 Tbsps

  • seafood seasoning

    seafood seasoning

    seafood seasoning

    0.5 teaspoons

  • butter

    butter

    unsalted butter

    6 Tbsps

  • worcestershire sauce

    worcestershire sauce

    Worcestershire sauce

    0.5 teaspoons

Instructions

Let's follow the instructions for cooking it

Prepare the crab cakes:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. 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. Remove eggs one at a time with a slotted spoon.
  2. Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.