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Crab Cake Benedict

Happy Monday, y’all!  The weekend was busy, as ususal – we had our company picnic Saturday.  As usual, the company provides the meat (traditionally hot dogs and hamburgers), drinks and condiments, while employees are encouraged to bring a side dish and/or dessert.  We bought 5 pounds of grass-fed ground beef for the burgers from our friends at Whitefeather Meats and several packages of Applegate Farms Great Organic Beef Hot Dogs from our local natural foods store, plus sprouted whole wheat buns for those who wanted bread.

I took deviled eggs (more on that later this week), Sweet Potato Salad (made Whole30 compliant – I subbed home-canned garlic dill pickles for the bread and butter) and a Melon Salad.  Our employees, bless their hearts, kept our diet in mind and brought, by and large, healthy side dishes; some Whole30 compliant, some not, and there wasn’t a single dessert in sight.  No one seemed to miss it, and when it was all said and done, we’d largely destroyed the paleo food, and left the less-than-desirable stuff pretty much alone.

I’d call that a win.

I spent Sunday pressure-canning 21 pints of beef bone broth; other than that we were pretty lazy and mostly ate leftovers from the picnic.  I did make brunch, though – we had some lump crab in the refrigerator I needed to use, so I thought crab cakes for breakfast sounded interesting.  It wasn’t much of a leap to think that topping it with an over-easy egg might be nice and before I knew it I was contemplating Hollandaise Sauce.  My standard Hollandaise recipe calls for butter, a no-no on Whole30, so I decided to try to make the sauce with ghee.

The result was this dish.  I really enjoyed it, and I’m generally not overly fond of Eggs Benedict; Beloved devoured two huge helpings (he loves all things Benedict, so I wasn’t surprised).  Crab cakes are now officially breakfast food in our home.

In the interest of transparency, my Hollandaise sauce “broke” – I added the melted ghee to the egg yolks too quickly, I think – but a quick blitz with an immersion blender took care of that quite nicely.  You can also poach the eggs, if you like, but I just wasn’t up to that; an over easy egg works just as well and is far less work.  The finely chopped tarragon added a lovely note to the dish, too – I just love having an herb garden.

Note:  You’ll notice from the calorie and fat content this is NOT “diet food.”  It’s not meant to be; it’s certainly not something you’ll eat every day, no matter how delicious (and delicious it is).  However, both are probably overstated – it’s highly unlikely you will use all of the Hollandaise sauce.

Crab Cake Benedict

Crab Cake Benedict

5.0 from 2 reviews
Crab Cake Benedict
Serves: 3
Hollandaise Sauce
  • 1 cup clarified butter or ghee, melted
  • 4 large egg yolks
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon cold water
  • 1 dash Tabasco sauce
  • kosher salt, to taste
  1. Prepare the Gluten-Free Crab Cakes per the recipe instructions; set aside and keep warm.
  2. Bring two inches of water to a simmer in the bottom half of a double boiler. Whisk the eggs with the cold water in the top half until light and foamy. Add a few drops of lemon juice and continue whisking over the simmering water until the egg yolks have begun to thicken.
  3. Begin whisking the clarified butter into the egg yolks slowly - just a few drops at a time. As an emulsion forms, begin adding the butter in a thin stream, whisking constantly. Once the butter has been completely incorporated into the egg yolks and the sauce is smooth and thickened, add the remaining lemon juice and Tabasco. Season to taste with salt and keep warm.
  4. Melt the tablespoon of ghee in a large sauté pan or skillet over medium heat. Crack the 3 eggs carefully into the pan and cook until the egg whites have set. With a large, thin, flexible spatula carefully flip the eggs, taking care not to break the yolks. Immediately remove from the heat and set aside.
  5. Place each crab cake on a plate and top with one over-easy egg. Drizzle with some Hollandaise Sauce and top with 1 teaspoon of chopped tarragon each.
  6. Serve immediately.
  7. Nutrition (per serving): 689 calories, 62.6g total fat, 519.1mg cholesterol, 1031.3mg sodium, 404.7mg potassium, 10.4g carbohydrates, 4.1g fiber, 2.4g sugar, 23.3g protein


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