Crab Cake Benedict
If you have around 45 minutes to spend in the kitchen, Crab Cake Benedict might be a spectacular gluten free, lacto ovo vegetarian, fodmap friendly, and whole 30 recipe to try. This side dish has 732 calories, 11g of protein, and 76g of fat per serving. This recipe serves 3 and costs $2.06 per serving. Plenty of people made this recipe, and 134 would say it hit the spot. If you have ghee, lemon juice, tabasco sauce, and a few other ingredients on hand, you can make it. It is brought to you by Jans Sushi Bar. With a spoonacular score of 37%, this dish is not so amazing. If you like this recipe, take a look at these similar recipes: Crab Cake Eggs Benedict With Old Bay Hollandaise, Horseradish Crab Cake Benedict with Simple Hollandaise, and Crab Benedict.
Servings: 3
Ingredients:
1 cup clarified butter or ghee, melted
4 large egg yolks
3 large eggs
3 teaspoons fresh tarragon, finely chopped
1 tablespoon ghee
kosher salt, to taste
2 tablespoons lemon juice, freshly squeezed
1 dash Tabasco sauce
1 tablespoon cold water
Equipment:
double boiler
whisk
frying pan
spatula
Cooking instruction summary:
Prepare the Gluten-Free Crab Cakes per the recipe instructions; set aside and keep warm.Bring two inches of water to a simmer in the bottom half of a double boiler. Whisk the eggs with the cold water in the top half until light and foamy. Add a few drops of lemon juice and continue whisking over the simmering water until the egg yolks have begun to thicken.Begin whisking the clarified butter into the egg yolks slowly - just a few drops at a time. As an emulsion forms, begin adding the butter in a thin stream, whisking constantly. Once the butter has been completely incorporated into the egg yolks and the sauce is smooth and thickened, add the remaining lemon juice and Tabasco. Season to taste with salt and keep warm.Melt the tablespoon of ghee in a large sauté pan or skillet over medium heat. Crack the 3 eggs carefully into the pan and cook until the egg whites have set. With a large, thin, flexible spatula carefully flip the eggs, taking care not to break the yolks. Immediately remove from the heat and set aside.Place each crab cake on a plate and top with one over-easy egg. Drizzle with some Hollandaise Sauce and top with 1 teaspoon of chopped tarragon each.Serve immediately.Nutrition (per serving): 689 calories, 62.6g total fat, 519.1mg cholesterol, 1031.3mg sodium, 404.7mg potassium, 10.4g carbohydrates, 4.1g fiber, 2.4g sugar, 23.3g protein
Step by step:
1. Prepare the Gluten-Free Crab Cakes per the recipe instructions; set aside and keep warm.Bring two inches of water to a simmer in the bottom half of a double boiler.
2. Whisk the eggs with the cold water in the top half until light and foamy.
3. Add a few drops of lemon juice and continue whisking over the simmering water until the egg yolks have begun to thicken.Begin whisking the clarified butter into the egg yolks slowly - just a few drops at a time. As an emulsion forms, begin adding the butter in a thin stream, whisking constantly. Once the butter has been completely incorporated into the egg yolks and the sauce is smooth and thickened, add the remaining lemon juice and Tabasco. Season to taste with salt and keep warm.Melt the tablespoon of ghee in a large sauté pan or skillet over medium heat. Crack the 3 eggs carefully into the pan and cook until the egg whites have set. With a large, thin, flexible spatula carefully flip the eggs, taking care not to break the yolks. Immediately remove from the heat and set aside.
4. Place each crab cake on a plate and top with one over-easy egg.
5. Drizzle with some Hollandaise Sauce and top with 1 teaspoon of chopped tarragon each.
6. Serve immediately.Nutrition (per serving): 689 calories, 62.6g total fat, 519.1mg cholesterol, 1031.3mg sodium, 404.7mg potassium, 10.4g carbohydrates, 4.1g fiber, 2.4g sugar, 23.3g protein
Nutrition Information:
covered percent of daily need
