Best 2 Crab Cakes Benedict With Lightened Lemon Basil Hollandaise Sauce Recipes

Indulge in a culinary masterpiece that combines the classic flavors of Eggs Benedict with the succulent taste of crab cakes. These Crab Cakes Benedict are elevated with a lightened lemon-basil hollandaise sauce, creating a harmonious balance of richness and freshness. The crispy crab cakes, made with a blend of fresh crab meat, tender herbs, and panko breadcrumbs, are perfectly complemented by the creamy hollandaise sauce infused with the zesty flavors of lemon and basil. Served on toasted English muffins and topped with two poached eggs, this dish is a symphony of flavors that will tantalize your taste buds.

Accompanying this main course is a delightful array of side dishes. A vibrant and refreshing Strawberry Salsa, bursting with the sweetness of strawberries, tangy red onions, and a hint of mint, provides a refreshing contrast to the richness of the crab cakes. Roasted Garlic Parmesan Asparagus brings a savory and earthy touch, with tender asparagus spears coated in a Parmesan and garlic-infused marinade. And for a creamy and velvety indulgence, the Creamy Avocado Pesto Pasta is a delightful combination of avocado, basil, and Parmesan cheese, tossed with perfectly cooked pasta.

This comprehensive guide provides detailed instructions for creating each component of this spectacular meal. From preparing the crab cakes and hollandaise sauce to poaching the eggs and assembling the final dish, every step is explained with precision and clarity. Whether you're a seasoned cook or a culinary novice, this recipe is designed to guide you through the process seamlessly, ensuring a delicious and impressive dining experience. So gather your ingredients, fire up your stove, and embark on a culinary journey that will leave your palate craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY

Crab Cakes Eggs Benedict Recipe by Tasty image

Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.

Provided by Matt Ciampa

Categories Breakfast

Time 2h

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons shallot, minced
½ teaspoon dried parsley
¼ teaspoon garlic powder
1 teaspoon dijon mustard
1 large egg yolk
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 pinch black pepper
1 pinch cayenne pepper, plus more for garnish, optional
2 cans crab meat, drained and picked for shells
¾ cup panko breadcrumbs
½ cup all purpose flour, for dusting
¼ cup canola oil
4 large eggs
1 tablespoon white wine vinegar
1 large egg yolk
2 teaspoons lemon juice
¼ teaspoon kosher salt
1 stick unsalted butter, melted

Steps:

Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams

BENEDICT CRAB CAKES

Benedict Crab Cakes image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 16

Ingredients

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
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 teaspoon dried dill weed
1/4 cup hot melted butter
1 tablespoon vinegar
4 cups water
4 eggs

Steps:

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.)
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.
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.
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.
With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g

Tips:

For the crab cakes, use fresh crab meat for the best flavor. If you can't find fresh crab meat, frozen crab meat is a good substitute.
Be gentle when mixing the crab cakes. Overmixing will make them tough.
When cooking the crab cakes, don't overcrowd the pan. This will prevent them from cooking evenly.
Serve the crab cakes immediately with your favorite dipping sauce.
For the hollandaise sauce, use fresh lemon juice for the best flavor. Bottled lemon juice can be used in a pinch, but it won't be as good.
Be careful not to overheat the hollandaise sauce. If it gets too hot, it will curdle.
Serve the hollandaise sauce immediately over the crab cakes.

Conclusion:

Crab cakes Benedict with lightened lemon-basil hollandaise sauce is a delicious and elegant dish that is perfect for a special occasion. The crab cakes are made with fresh crab meat, bread crumbs, eggs, and seasonings. They are then pan-fried until golden brown. The hollandaise sauce is made with egg yolks, butter, lemon juice, and basil. It is lightened up with the addition of nonfat yogurt.

This dish is sure to impress your guests. It is also relatively easy to make, so you can enjoy it even on busy weeknights.