Crab Cakes Eggs Benedict
Need a pescatarian main course? Crab Cakes Eggs Benedict could be an excellent recipe to try. This recipe makes 3 servings with 900 calories, 42g of protein, and 59g of fat each. For $7.45 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up celery, mayonnaise, hot sauce, and a few other things to make it today. Plenty of people made this recipe, and 700 would say it hit the spot. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is spectacular. Benedict Crab Cakes, Caribbean Crab Cakes Benedict, and Crab Eggs Benedict are very similar to this recipe.
Servings: 3
Ingredients:
1/2 cup finely chopped celery
1/3 cup fine dry bread crumbs
4 Eggs
3 English Muffins
1 package Knorr Hollandaise Sauce Mix
3 drops hot sauce
1 pound lump crab meat
1/2 cup mayonnaise
1/2 cup finely chopped onion
2 tablespoons minced parsley
1/2 teaspoon seafood seasoning
6 tablespoons unsalted butter
1/2 teaspoon Worcestershire sauce
Equipment:
baking sheet
plastic wrap
wax paper
whisk
bowl
sauce pan
slotted spoon
Cooking instruction summary:
Prepare the crab cakes:
- 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.
- 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.
- 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.
- 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:
- 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.
- Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.
Step by step:
1. Prepare the crab cakes: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.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.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.
2. 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:Fill a medium sized sauce pan half way with water.
3. 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.
4. Remove eggs one at a time with a slotted spoon.Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.
Nutrition Information:
covered percent of daily need
