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Benedict Crab Cakes

  • Prep 40 min
  • Total 0 min
  • Servings 4

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. MORE + LESS -

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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
550
Calories from Fat
410
% Daily Value
Total Fat
45g
69%
Saturated Fat
13g
65%
Cholesterol
425mg
142%
Sodium
1000mg
42%
Total Carbohydrate
11g
4%
Dietary Fiber
1g
4%
Sugars
3g
Protein
25g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
15%
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.

© 2017 ®/TM General Mills All Rights Reserved

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