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Crab Cakes Eggs Benedict

 
One serving costs about $7.45 One serving costs about $7.45 One serving costs about $7.45

$7.45 per serving

700 people like this recipe

700 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

3 popular,pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:91%

Spoonacular Score: 91%

 

Crab Cakes Eggs Benedict takes about 30 minutes from beginning to end. One portion of this dish contains around 42g of protein, 59g of fat, and a total of 865 calories. For $6.9 per serving, you get a breakfast that serves 3. Several people made this recipe, and 701 would say it hit the spot. This recipe from Foodista requires onion, celery, dry bread crumbs, and english muffins. It is a good option if you're following a pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is great. If you like this recipe, take a look at these similar recipes: Benedict Crab Cakes, Caribbean Crab Cakes Benedict, and Crab Eggs Benedict.

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Les Cretes Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 26 dollars per bottle.

Les Cretes Chardonnay

Brilliant, straw yellow hue. Ripe melon and papaya with almond milk on the nose. Lush, ripe fruit on the palate surrounded by a core of bracing acidity. Rich mineral finish with tropical fruit overtones.Pair this wine with aperitif and appetizers, first courses (soups, pasta), cheese and herb based omelettes, fish, white and roasted meat, medium seasoned cheese.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 cups
0.5 cups celery
celery
0.33 cups
0.33 cups dry bread crumbs
dry bread crumbs
4
4  eggs
eggs
3
3  english muffins
english muffins
1 pkg
1 pkg hollandaise sauce mix
hollandaise sauce mix
3 drops
3 drops hot sauce
hot sauce
1 lb
1 lb lump crab meat
lump crab meat
0.5 cups
0.5 cups mayonnaise
mayonnaise
0.5 cups
0.5 cups onion
onion
2 Tbsps
2 Tbsps parsley
parsley
0.5 tsps
0.5 tsps seafood seasoning
seafood seasoning
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
0.5 tsps
0.5 tsps worcestershire sauce
worcestershire sauce
0.5 cups celery
0.5 cups
celery
0.33 cups dry bread crumbs
0.33 cups
dry bread crumbs
4  eggs
4
eggs
3  english muffins
3
english muffins
1 pkg hollandaise sauce mix
1 pkg
hollandaise sauce mix
3 drops hot sauce
3 drops
hot sauce
1 lb lump crab meat
1 lb
lump crab meat
0.5 cups mayonnaise
0.5 cups
mayonnaise
0.5 cups onion
0.5 cups
onion
2 Tbsps parsley
2 Tbsps
parsley
0.5 tsps seafood seasoning
0.5 tsps
seafood seasoning
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
0.5 tsps worcestershire sauce
0.5 tsps
worcestershire sauce

Equipment

slotted spoon
slotted spoon
baking sheet
baking sheet
plastic wrap
plastic wrap
sauce pan
sauce pan
wax paper
wax paper
whisk
whisk
bowl
bowl
slotted spoon
slotted spoon
baking sheet
baking sheet
plastic wrap
plastic wrap
sauce pan
sauce pan
wax paper
wax paper
whisk
whisk
bowl
bowl


Instructions

Prepare the crab cakes:

  1. 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.
  2. 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.
  3. 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.
  4. 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:

  1. Fill a medium sized sauce pan half way with water. 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. Remove eggs one at a time with a slotted spoon.
  2. Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $7.45
Ingredient
½ cups celery
⅓ cups dry bread crumbs
4 eggs
3 english muffins
1 package hollandaise sauce mix
3 drops hot sauce
1 pound lump crab meat
½ cups mayonnaise
½ cups onion
2 tablespoons parsley
½ teaspoons seafood seasoning
6 tablespoons unsalted butter
½ teaspoons worcestershire sauce
Price
$0.19
$0.14
$0.96
$1.28
$1.74
$0.02
$16.20
$0.57
$0.18
$0.32
$0.03
$0.72
$0.02
$22.36

Tips

Health Tips

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

  • Worcestershire sauce often contains anchovies, so if you are vegan, vegetarian, or allergic to seafood, be sure to look for a brand that doesn't!

Disclaimer

Nutritional Information

Quickview
899 Calories
42g Protein
58g Total Fat
41g Carbs
27% Health Score
Limit These
Calories
899
45%

Fat
58g
91%

  Saturated Fat
21g
132%

Carbohydrates
41g
14%

  Sugar
3g
4%

Cholesterol
394mg
131%

Sodium
2259mg
98%

Get Enough Of These
Protein
42g
84%

Vitamin B12
14µg
238%

Selenium
77µg
111%

Vitamin K
115µg
110%

Copper
1mg
79%

Zinc
10mg
70%

Phosphorus
572mg
57%

Folate
146µg
37%

Vitamin B2
0.51mg
30%

Vitamin A
1389IU
28%

Magnesium
105mg
26%

Manganese
0.47mg
23%

Vitamin B1
0.33mg
22%

Vitamin C
17mg
21%

Vitamin B6
0.42mg
21%

Iron
3mg
20%

Vitamin B5
1mg
19%

Calcium
184mg
18%

Vitamin B3
3mg
18%

Potassium
610mg
17%

Vitamin E
2mg
17%

Fiber
2g
12%

Vitamin D
1µg
11%

covered percent of daily need

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