Crab Cake Benedict

Provided by: Colorado Egg Producers

Top homemade crab cakes with a perfectly-poached egg to make crispy Crab Cake Benedict, which will quickly become a new brunch favorite.

Serves 8
Total Time: 30 minutes

Preparation Time: 15-20 minutes
Cook/Bake Time: 10 minutes

Ingredients

Crab Cakes

2 eggs, lightly beaten
¼ cup mayonnaise
½ cup soft bread crumbs
2 green onions, finely chopped
1 tablespoon finely diced green pepper
2 teaspoons lemon juice
1 teaspoon Worcestershire
1 teaspoon ground mustard
2 ounces green chiles
1 tablespoon minced fresh parsley

Benedict

1 tablespoon butter
1 tablespoon olive oil
16 poached eggs
Hollandaise sauce (recipe below or purchase ready-made)

Directions

In a bowl, mix all crab cake ingredients except crab together. Add crab; mix gently. Shape into desired size, approximately 16 – 3” diameter patties.
In a nonstick skillet, sauté patties over medium heat in butter and olive oil until golden brown, 3 to 4 minutes per side.
To serve, place 2 patties on a plate, top each patty with a poached egg, Hollandaise sauce and garnish with chopped chives or green chilis.

Nutrition Information

Per serving: 1/8 of recipe

Calories: 453

Total fat: 38 g
Saturated fat: 16 g
Polyunsaturated fat: 6 g
Monounsaturated fat: 7 g

Cholesterol: 577 mg
Sodium: 494 mg
Carbohydrates: 7 g
Fiber: 0 g
Sugar: 1 g
Protein: 18 g
Vitamin A: 218 mcg
Vitamin D: 3 mcg
Folate: 60 mcg
Choline: 370 mg
Calcium: 88 mg
Iron: 3 mg
Potassium: 185 mg

This recipe is a good source of folate and vitamin D and an excellent source of protein, choline and vitamin A.

Tips

Use very fresh eggs for poaching. For easy poached eggs, click here. If you don’t have crab in the refrigerator, substitute the same amount for tuna or chicken instead. The cakes also can be frozen to use at another time.