Crab Cakes Benedict

Make your own brunch right at home with Crab Cakes Benedict. Made with fresh canned crab, a perfectly runny poached egg, and a creamy and rich Hollandaise sauce, this meal takes everything you love about eggs Benedict and gives it a savory twist!

Course dinner, gluten-free, lunch, meal-prep

Cuisine American

Keyword Crab Cakes Benedict

Prep Time 10

Cook Time 10

Total Time 20

Servings large crab cakes

Calories 185kcal

Author Erin Antoniak

Ingredients

Crab Cakes:

2 cans crab each can weighing 6oz wet, 4.25 oz dry
1 clove garlic minced
¼ cup finely chopped onion
2 eggs
¼ cup mayonnaise
1 teaspoon dijon
1 tablespoon lemon juice
1 tablespoon chopped cilantro or parsley
½ teaspoon salt
½ teaspoon pepper
½ cup crushed crackers or breadcrumbs I used almond flour crackers and pulsed them in my food processor until fine.
2 tablespoon avocado oil or olive oil for cooking.

Hollandaise

1 cup plain greek yogurt
4 egg yolks
1 teaspoon white wine vinegar
1.5 teaspoon dijon mustard
½ teaspoon honey
1 teaspoon lemon juice
¼ teaspoon salt

Toppings:

2 eggs for poaching
Avocado for serving

Instructions

In a large bowl, mix together all crab cake ingredients, crab through crackers, until very well combined. You should be able to form into patties.
With about ⅓ cup mixture, form into patties.
Heat large skillet on stove with oil. Once hot, place patties in and cook for 3-4 minutes on each side or until golden brown. Flip and do the same on the other side. Remove from heat once cooked.
While cooking, prepare the hollandaise and poached eggs.
Heat 2 inches of water in pan and once hot (not rapid boil), add glass bowl to top, creating a double boiler.
Whisk together greek yogurt and egg yolks. Add in vinegar, dijon, honey, lemon juice, and salt and whisk often for 15 minutes. Turn off heat, mixture should thicken.
Poach eggs, I followed these instructions.
Assemble! Add poached eggs to top of crab cakes, then drizzle hollandaise sauce on top. Add avocado on side. Enjoy!

Nutrition