Crab Cake Benedict

Provided by: Colorado Egg Producers

Happy Hollandaise! 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.

Tip

Use very fresh eggs for poaching. For easy poached eggs, click here.
Colorado Egg Producers