Benedict Crab Cakes

Benedict Crab Cakes

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.

Prep Time

40

Minutes

Total Time

00

Minutes

Makes

4

servings

Crab Cakes
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
Mock Hollandaise
1/2
cup mayonnaise
2
tablespoons fresh lemon juice
3/4
teaspoon dried dill weed
1/4
cup hot melted butter
Poached Eggs
1
tablespoon vinegar
4
cups water
4
eggs
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know?
When Delmonico's regular Mr. and Mrs. LeGrand Benedict complained that there was not a thing to eat for lunch at the Manhattan eatery, they got their name on the menu. Classic eggs Benedict consists of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and hollandaise sauce. This shellfish version calls for crab cakes in place of the English muffins.
Substitution
Substitute 1 1/2 cups cooked crabmeat for the canned in this recipe.
Success
Adding vinegar to the poaching water helps the poached eggs keep their shape.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 410),
  • Total Fat 45g
    • (Saturated Fat 13g,),
  • Cholesterol 425mg;
  • Sodium 1000mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Other Carbohydrate;
    • 3 1/2 Lean Meat;
    • 7 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.