Crab Cakes Eggs Benedict
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-6 servings
Ingredients
  • 2 cups lump crabmeat (if you’re using canned, drain and discard the liquid)
  • ¼ cup chopped roasted red pepper
  • 2 tbsp finely chopped shallots
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp garlic powder
  • ½ tsp dried dillweed
  • 1 egg, whisked
  • Juice of ½ a lemon
  • ½ cup plain breadcrumbs
  • Canola oil (enough to create ¼ inch of depth in a skillet)
  • ½ avocado (seed removed and discarded)
  • Juice of the other ½ of the lemon
  • ¼ cup canola oil
  • 1 tsp Dijon mustard
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 6 poached eggs
  • 3 English muffins, halved and toasted
  • Paprika or Ancho chile powder for dusting
Instructions
  1. Toss the crabmeat, roasted red pepper, shallots, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp dillweed, egg, juice of ½ a lemon, and breadcrumbs together in a bowl.
  2. Form the crab cake mixture into six patties. They will be delicate, so handle gently.
  3. Preheat a skillet with the canola oil on medium-high heat. The oil is ready when it sizzles when a few breadcrumbs are dropped in.
  4. Pan fry the crab cakes on each side until golden brown and cooked through, about 3-4 minutes per side.
  5. Remove the crab cakes from the skillet and place them on a paper towel lined plate.
  6. Blend the avocado, canola oil, lemon juice, ¼ tsp salt and ⅛ tsp ground black pepper together in a blender until smooth.
  7. Assemble the Crab Cake Eggs Benedict by first laying down the English muffin halve, next a crab cake, then a poached egg.
  8. Top the poached egg with about ½ tbsp of the Avocado and Lemon Aioli. Dust the tops with the paprika or ancho chile powder.
  9. Makes 3 full orders or 6 halve orders.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/09/23/crab-cakes-eggs-benedict/