Crab Cakes Benedict

Crab Cakes Eggs Benedict
SeaPak® Maryland Style Crab Cakes 8 oz

Crab Cakes Benedict

Prep Time
10
MIN
Cook Time
15
MIN
Servings
4
Ingredients: 

2 8 oz packages SeaPak® Maryland Style Crab Cakes

2 English muffins, split and toasted

Hollandaise Sauce:

3 tbsp margarine

2 tbsp all-purpose flour

1 pinch turmeric

1 cup unsweetened soy milk

1 big pinch of cayenne pepper

2 tbsp nutritional yeast

Juice of 1/2 lemon

1 tbsp mayonnaise

Salt and Pepper to taste

Instructions: 

Prepare crab cakes according to package directions and keep warm.

Place one warm crab cake on top of each toasted muffin half.

Top with a poached or fried egg and spoon hollandaise over top.

Hollandaise Sauce:

Heat a small saucepan over medium-low heat. Add the margarine until it is boiling.

Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.

Add in a SMALL pinch of turmeric for color and mix well.

Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.

Boil for 2 to 3 minutes and remove from heat.

Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.

Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste.

Rating: 
Average: 2.7 (9 votes)
Locate SeaPak Maryland Style Crab Cakes:
Recipe Categories: 
Crab, Breakfast/Brunch, New England