Best Crab Cakes Benedict Recipes

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY

Steps:

• Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
• Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
• Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
• Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
• Enjoy!

BENEDICT CRAB CAKES

Steps:

• Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
• Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
• In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
• In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
• With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE

Steps:

• Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
• Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
• Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
• Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
• Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

EGGS BENEDICT WITH CRAB CAKES

Steps:

• 1. Sauté the spinach in some coconut oil until wilted. Set aside. 2. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes. 3. To poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to a paper towel- lined plate. Repeat with remaining eggs. 4. To assemble, divide the spinach between plates, top with a crab cake, and place a poached egg over each. Spoon the hollandaise over the top, with another pinch of cayenne if desired. Serve warm.

CRAB CAKES EGG BENEDICT

Steps:

• Whisk together the shallots, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice and lemon zest, salt, pepper and cayenne pepper.
• Add the crabmeat and fold to combine. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dusk the cakes with bread crumbs and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil and fry the crab cakes until golden and crisp. 3-4 minutes per side.
• Poach egg
• Make Hollandaize

CRAB CAKES BENEDICT

Steps:

• Prepare crab cakes according to package directions and keep warm.
• Place one warm crab cake on top of each toasted muffin half.
• Top with a poached or fried egg and spoon hollandaise over top.
• Hollandaise Sauce:
• Heat a small saucepan over medium-low heat. Add the margarine until it is boiling.
• Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.
• Add in a SMALL pinch of turmeric for color and mix well.
• Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.
• Boil for 2 to 3 minutes and remove from heat.
• Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.
• Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste.