Eggs Benedict Crab Cakes
Posted by Solitary Dancer on March 9, 2006
Eggs Benedict Crab Cakes
From Larrian Gillespie,Your Guide to Low Carb Diets.
I got the idea to substitute crab cakes for the traditional english
muffin when making Eggs Benedict and I’ve never looked back. It’s easy and it’s no carb.
INGREDIENTS:
1 can crab meat
2 Tbsps diced red, green bell pepper
1 Tbsp chopped fresh parsley
1 Tbsp mayonnaise
2 eggs
1 Tbsp baking powder
1 Tbsp Worcestershire sauce
1 1/2 tsp Old Bay seasoning
2 Tbsp peanut oil
Bernaise Sauce
1/4 cup mayonnaise
1/4 tarragon mustard ( or chop fress tarragon into a french Dijon style mustard)
1/4 tsp lemon juice
Poached eggs
2 eggs
1 tsp vinegar
simmering water
PREPARATION:
Mix all the crab cake seasoning together except for the oil. Heat oil in a
large skillet over medium heat. Using a large ice cream scoop, eject 2
crab cakes into the pan. Cook on 1 side until firm, about 2 minutes,
then turn and cook 1 minute more.
Prepare the Bernaise sauce by mixng all the ingredients in a small bowl. Add enough lemon juice to make a thin sauce. Place in the fridge until ready to use.
Poach the eggs by bringing a large pot of water to a simmer ( the water should shimmer but not be boiling.)
Add 1 tsp vinegar into the water.
Crack the eggs separately into a cup, then pour gently into the water.
When they rise to the top, scoop them out and drain.
Assemble the crab cakes on separate plates, top with an egg each, then drizzle the bernaise sauce over the eggs and crab cakes. Garnish with a sprig of tarragon or parsley.
Serves 2
Carbs 0
Thanks Al for sharing this great idea.
