Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce

Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce

Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe.
Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.

Prep Time

30

Minutes

Total Time

45

Minutes

Makes

8

servings

Crab Cakes
1
pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
1 1/2
cups fresh bread crumbs or one large baking potato, cooked and grated
2
large eggs
1/4
cup red or yellow bell pepper, finely chopped
1/4
cup light mayonnaise
1
tablespoon Dijon mustard
1/4
teaspoon salt
1/4
teaspoon pepper
1/4
cup flour (for dredging)
1 1/2
cups Panko or tradtional bread crumbs, optional
1/4
cup canola or olive oil
8
large eggs, poached
Lightened Lemon-Basil Hollandaise Sauce
1/4
cup water or skim milk
1
tablespoon lemon juice, freshly squeezed
1
slice of white sandwich bread, torn into pieces
1/4
cup butter, melted
Salt to taste
3
fresh basil leaves
  1. Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
  2. Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
  3. Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
  4. Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
  5. Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips from blogger, Julie Van Rosendaal
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.
Tips from blogger, Julie Van Rosendaal
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

Nutrition Information:

1 Serving (1 Serving)
  • Calories 390
    • (Calories from Fat 220),
  • Total Fat 24g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 335mg;
  • Sodium 610mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.