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Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce

Julie Van Rosendaal
Updated Jul 31, 2018
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Blogger, Julie Van Rosendaal of dinnerwithjulie.com shares a recipe.
Wow guests with a delicious twist to traditional eggs Benedict featuring crab cakes.

Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce

  • Prep Time 30 min
  • Total 45 min
  • Servings 8
  • Ingredients 18
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Ingredients

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 traditional 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.

Nutrition

390 Calories
24g Total Fat
22g Protein
21g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
220
Total Fat
24g
37%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
335mg
112%
Sodium
610mg
25%
Potassium
320mg
9%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
5%
Sugars
3g
Protein
22g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
15%
15%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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