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crab cake eggs benedict
Erin Antoniak

Crab Cakes Benedict

5 from 4 votes
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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 large crab cakes
Course: dinner, gluten-free, lunch, meal-prep
Cuisine: American
Calories: 185
Ingredients Method Nutrition

Ingredients
  

Crab Cakes:
  • 2 cans crab each can weighing 6oz wet, 4.25 oz dry
  • 1 clove garlic minced
  • 1/4 cup finely chopped onion
  • 2 eggs
  • 1/4 cup mayonnaise
  • 1 tsp dijon
  • 1 tbsp lemon juice
  • 1 tbsp chopped cilantro or parsley
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup crushed crackers or breadcrumbs I used almond flour crackers and pulsed them in my food processor until fine.
  • 2 tbsp avocado oil or olive oil for cooking.
Hollandaise
  • 1 cup plain greek yogurt
  • 4 egg yolks
  • 1 tsp white wine vinegar
  • 1.5 tsp dijon mustard
  • 1/2 tsp honey
  • 1 tsp lemon juice
  • 1/4 tsp salt
Toppings:
  • 2 eggs for poaching
  • Avocado for serving

Method
 

  1. 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.
  2. With about 1/3 cup mixture, form into patties.
  3. 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.
  4. While cooking, prepare the hollandaise and poached eggs.
  5. Heat 2 inches of water in pan and once hot (not rapid boil), add glass bowl to top, creating a double boiler. 
  6. 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.
  7. Poach eggs, I followed these instructions.
  8. Assemble! Add poached eggs to top of crab cakes, then drizzle hollandaise sauce on top. Add avocado on side. Enjoy!

Nutrition

Calories: 185kcalCarbohydrates: 5gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 187mgSodium: 423mgPotassium: 116mgFiber: 0.3gSugar: 2gVitamin A: 300IUVitamin C: 3mgCalcium: 66mgIron: 1mg

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