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Crab Cakes Eggs Benedict

Total Time: 30 min.
Servings: 3

What you need

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

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How to do it

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.

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Nutrition

Calories
864.54cal ( 43.23% of daily need)
Fat
58.91g ( 90.63% of daily need)
Saturated Fat
21.05g ( 131.55% of daily need)
Carbohydrates
39.2g ( 13.06% of daily need)
Sugar
3.25g ( 3.61% of daily need)
Cholesterol
359.05mg ( 119.68% of daily need)
Sodium
2002.61mg ( 87.07% of daily need)
Protein
42.14g ( 84.27% of daily need)
Vitamin B12
14.29µg ( 238.12% of daily need)
Selenium
77.44µg ( 110.63% of daily need)
Vitamin K
115.27µg ( 109.78% of daily need)
Copper
1.58mg ( 78.87% of daily need)
Zinc
10.52mg ( 70.11% of daily need)
Phosphorus
572.05mg ( 57.21% of daily need)
Folate
146.52µg ( 36.63% of daily need)
Vitamin B2
0.51mg ( 29.88% of daily need)
Vitamin A
1389.01IU ( 27.78% of daily need)
Magnesium
105.97mg ( 26.49% of daily need)
Manganese
0.47mg ( 23.31% of daily need)
Vitamin B1
0.33mg ( 22.19% of daily need)
Vitamin C
17.6mg ( 21.33% of daily need)
Vitamin B6
0.42mg ( 21.11% of daily need)
Iron
3.52mg ( 19.56% of daily need)
Vitamin B5
1.93mg ( 19.3% of daily need)
Calcium
184.73mg ( 18.47% of daily need)
Vitamin B3
3.55mg ( 17.73% of daily need)
Potassium
610.97mg ( 17.46% of daily need)
Vitamin E
2.58mg ( 17.18% of daily need)
Fiber
2.93g ( 11.72% of daily need)
Vitamin D
1.67µg ( 11.12% of daily need)

Breakdown

Proteins
19.7%
Fat
61.97%
Carbs
18.33%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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