morning meal

Crab Cakes Eggs Benedict

Name: Crab Cakes Eggs Benedict
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
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

“Crab Cakes Eggs Benedict requires around 30 minutes from start to finish. One portion of this dish contains roughly 42g of protein, 59g of fat, and a total of 899 calories. This recipe serves 3 and costs $7.45 per serving. It is brought to you by Foodista. 700 people found this recipe to be yummy and satisfying. If you have butter, bread crumbs, seafood seasoning, and a few other ingredients on hand, you can make it. It works well as a pricey breakfast. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a great spoonacular score of 92%. If you like this recipe, you might also like recipes such as Benedict Crab Cakes, Caribbean Crab Cakes Benedict, and Caribbean Crab Cakes Benedict.”

total: 30 min
effort: Easy
serves: 3
ratings: New

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Ingredients

Serves 3

Celery½ cup
Bread crumbs⅓ cup
Eggs4
Muffins3
Knorr hollandaise sauce mix1 package
Hot sauce3 drops
Lump crab meat1 lb
Mayonnaise½ cup
Onion½ cup
Parsley2 tbsp
Seafood seasoning½ tsp
Butter6 tbsp
Worcestershire sauce½ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 30 min

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.

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