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Recipe Sneak Peek – Crab Cake Benedict

 

Recipe Sneak Peek – Crab Cake Benedict

The last few months we’ve been busy at work creating another round of simple delicious seafood recipes for Bumble Bee Seafoods. We love working with these products because there really are so many ways to incorporate this nutritious, convenient, and affordable source of protein. Since we’re so excited about the new recipes, we wanted to share a sneak peak of one of our early favorites with you guys before it’s up on bumblebee.com. Mainly because we love it and, with the holidays quickly approaching, it will be a fantastic go-to breakfast to impress house guests.

 

The idea for this recipe came when we were talking about how we both love crab cakes and eggs Benedict and had recently developed a killer faux version of hollandaise sauce. Since the original sauce tends to be heavy, calorie-laden, and difficult to get just right, we really love this easy (and much healthier) alternative. Anyway, we’re all about poached eggs and love that more restaurants are serving them over something else other than an English muffin. We’ve done creative eggs Benedict recipes before using smashed potato in place of the traditional English muffin, so we figured it was time for our version of Crab Cake Benedict. Without further ado….

 

Crab Cake Benedict

 crab-cake-benny

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep time: 15 minutes

Total time: 30 minutes

 

Yogurt “hollandaise” sauce

1/4 cup low-fat plain Greek yogurt

1 teaspoon lemon juice

3/4 teaspoon Dijon mustard

1/8 teaspoon garlic powder

1/8 teaspoon kosher salt

2 teaspoons melted butter

 

Crab cake and poached eggs

2, 6-ounce cans Bumble Bee® Fancy Lump Crabmeat, drained well

5 eggs, divided

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1/4 cup chopped green onion

1/4 cup chopped red pepper

2 tablespoons chopped parsley, divided

1/4 teaspoon paprika

1/4 teaspoon turmeric

1/8 teaspoon kosher salt

1/2 cup panko bread crumbs

2 teaspoons olive oil

1 tablespoon white or apple cider vinegar

 

Preheat oven to 375 degrees. In a small bowl, mix together ingredients for the sauce; set aside.

 

In a large bowl whisk 1 egg, plus Dijon mustard through salt together. Fold in the crab meat and panko until the mixture is well combined. Form into four round patties and refrigerate for 10 minutes. Heat olive oil over medium high heat in a non-stick skillet. Sauté patties for approximately 2 minutes each side, or until crispy on the outside. Place each patty on a baking sheet lined with parchment paper (or aluminum foil) and bake for 8 minutes, or until hot throughout.

 

To poach eggs, fill a deep high walled skillet or a medium saucepan with about 5 cups of water. Bring water and vinegar to a simmer (not a rolling bowl). Crack one egg into a small shallow bowl. Gradually lower the first egg from its bowl into the simmering water. Repeat for each egg. Let eggs simmer for 3 minutes each (5 minutes if you want a more solid yolk) minutes. Remove eggs from the pan with a slotted spoon and allow to drain on a paper towel.

 

Top each crab cake with a poached egg, then equally drizzle the sauce on top of each crab cake and egg. Garnish with remaining parsley.

 

What’s your favorite canned seafood recipe? Sharing is caring!!


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