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 min
  • Total Time 0 min
  • Servings 4

Ingredients

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.

Expert Tips

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.

Substitute 1 1/2 cups cooked crabmeat for the canned in this recipe.

Adding vinegar to the poaching water helps the poached eggs keep their shape.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
410),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
13g,
13%
),
Cholesterol
425mg
425%;
Sodium
1000mg
1000%;
Total Carbohydrate
11g
11%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
35%;
Vitamin C
35%;
Calcium
15%;
Iron
15%;
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.