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:

Quickview
721k Calories
10g Protein
75g Total Fat
2g Carbs
3% Health Score
Limit These
Calories
721k
36%

Fat
75g
116%

  Saturated Fat
44g
275%

Carbohydrates
2g
1%

  Sugar
0.56g
1%

Cholesterol
598mg
199%

Sodium
279mg
12%

Get Enough Of These
Protein
10g
21%

Selenium
28µg
40%

Vitamin B2
0.38mg
22%

Phosphorus
194mg
19%

Folate
64µg
16%

Vitamin D
2µg
15%

Vitamin B12
0.89µg
15%

Vitamin B5
1mg
15%

Vitamin A
681IU
14%

Iron
2mg
12%

Vitamin B6
0.22mg
11%

Manganese
0.19mg
9%

Zinc
1mg
8%

Calcium
80mg
8%

Vitamin E
1mg
8%

Vitamin C
4mg
6%

Potassium
164mg
5%

Vitamin B1
0.07mg
4%

Magnesium
14mg
4%

Copper
0.07mg
3%

Vitamin B3
0.23mg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Spring Vegetable Salad with Dill Pesto and Prosciutto

Perrys Plate

Brown Sugar Apple Cinnamon Bundt Cake with Caramel Icing

Baked by Rachel

Pasta Salad with Corn, Bacon, and Buttermilk Ranch Dressing

Simply Recipes

Fig and Goat Cheese Tarts

Serious Eats

Indian Pepper Chicken with Couscous

Table