Crab Cakes Benedict With Lightened Lemon Basil Hollandaise Sauce Recipes

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BENEDICT CRAB CAKES



Benedict Crab Cakes image

Treat yourself to these hearty crab cakes that are made using Progresso® Bread Crumbs and served with poached eggs and mock hollandaise - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 16

2 (6-oz.) cans crabmeat, drained, flaked
1/2 cup finely chopped red bell pepper
1/3 cup Progresso™ Plain Bread Crumbs
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 eggs, slightly beaten
1 tablespoon margarine or butter
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 teaspoon dried dill weed
1/4 cup hot melted butter
1 tablespoon vinegar
4 cups water
4 eggs

Steps:

  • Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
  • Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
  • In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
  • In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
  • With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g

CRAB CAKES BENEDICT WITH LIGHTENED LEMON-BASIL HOLLANDAISE SAUCE



Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce image

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe. Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.

Categories     Breakfast

Time 45m

Yield 8

Number Of Ingredients 18

1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
2 large eggs
1/4 cup red or yellow bell pepper, finely chopped
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour (for dredging)
1 1/2 cups Panko or traditional bread crumbs, optional
1/4 cup canola or olive oil
8 large eggs, poached
1/4 cup water or skim milk
1 tablespoon lemon juice, freshly squeezed
1 slice of white sandwich bread, torn into pieces
1/4 cup butter, melted
Salt to taste
3 fresh basil leaves

Steps:

  • Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
  • Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
  • Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
  • Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
  • Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 335 mg, Fat 2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

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