CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE
Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 335 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g
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