Crab Cakes Eggs Benedict

Crab Cakes Eggs Benedict

Crab Cakes Eggs Benedict

30 minutes

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Details
  • Serving Size:   3
  • Weight Watchers:   29 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 1/2 cup finely chopped celery
  • 1/3 cup fine dry bread crumbs
  • 4 Eggs
  • 3 English Muffins
  • 1 package Knorr Hollandaise Sauce Mix
  • 3 drops hot sauce
  • 1 pound lump crab meat
  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced parsley
  • 1/2 teaspoon seafood seasoning
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon Worcestershire sauce
Instructions

Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.

Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.

Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.

Remove eggs one at a time with a slotted spoon.Assemble

Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.

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