Served over crispy crab cakes instead of English muffins, these have less than half the fat of traditional eggs Benedict. For a gluten-free version, use a potato for the patties and dredge them in rice or pea flour, omitting the breadcrumbs.
- If using fresh/frozen crab, I recommend rinsing crab to remove “fishy” flavor.
- Canned crab can be used also; I recommend lump crab vs. shredded crab for better flavor and texture.
- Crab cakes are to be a nice golden brown on both sides – cakes have a wonderful crab flavor; additional ingredients compliment the crab flavor.
- The hollandaise sauce is fresh flavored – compliments the egg and crab cake wonderfully; NOTE: sauce is thinner than traditional hollandaise sauce.
Lightened Lemon-Basil Hollandaise Sauce
“In this hollandaise, white bread is soaked in water and lemon juice and whizzed until smooth with the other ingredients, acting as an emulsifier and giving the sauce body in place of the traditional egg yolks and large quantity of butter, for a savings of more than 50 grams of fat (mostly saturated) and about 450 calories!”
-Best to assemble all the ingredients in advance.
1. Preheat oven to 175°F.
2. Prep the crab cakes, gather dredging ingredients
3. Start simmering the water for poached eggs
4. Fry the crab cakes, place them on a cookie sheet and keep warm in oven
5. Poach the eggs
6. Blend Hollandaise Sauce while poaching eggs
7. Assemble crab cakes with eggs and hollandaise