Crab Cake Benedict

Crab Cake Benedict is a delightful twist on the classic brunch dish, featuring savory crab cakes topped with perfectly poached eggs and a tangy hollandaise sauce. This low-carb version maintains all the flavors while keeping it light and satisfying.

Ingredients

• crab meat - 200 grams
• almond flour - 50 grams
• egg - 1 large (for crab cake)
• green onions - 2 tablespoons, finely chopped
• mayonnaise - 2 tablespoons
• Dijon mustard - 1 teaspoon
• Old Bay seasoning - 1 teaspoon
• salt - 1/2 teaspoon
• pepper - 1/4 teaspoon
• coconut oil - 2 tablespoons (for frying)
• eggs - 2 large (for poaching)
• vinegar - 1 tablespoon (for poaching water)
• unsalted butter - 60 grams (for hollandaise)
• egg yolk - 1 large (for hollandaise)
• lemon juice - 1 tablespoon (for hollandaise)
• water - 1 tablespoon (for hollandaise)
• salt - a pinch (for hollandaise)

Steps

1. In a bowl, combine crab meat, almond flour, egg, green onions, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well to form a cohesive mixture.
2. Shape the mixture into two crab cakes and refrigerate for 10 minutes to set.
3. Heat coconut oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and heated through. Remove and keep warm.
4. For the poached eggs, bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
5. To make the hollandaise, melt butter in a small saucepan. In a heatproof bowl, whisk together the egg yolk, lemon juice, water, and a pinch of salt. Place the bowl over simmering water and whisk continuously until the mixture thickens. Gradually whisk in the melted butter until smooth and creamy.
6. To assemble, place each crab cake on a plate, top with a poached egg, and drizzle with hollandaise sauce. Serve immediately.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 300 mg
• Total Fat: 32 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• High in protein from crab meat, supporting muscle health.
• Low in carbohydrates, making it suitable for low-carb diets.

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