Creole Crab Cake Eggs Benedict

Creole Crab Cake Eggs Benedict Submitted by Creole Crab Cake Eggs Benedict
Creole Crab Cake Eggs Benedict Submitted by Creole Crab Cake Eggs Benedict
A Texan Cajun derivative of a French classic, Eggs Benedict. A staple on my brunch menu at home.




For Cajun Seasoning:

2 teaspoons salt

2 teaspoons garlic powder

2½ teaspoons paprika

1 teaspoon ground black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1¼ teaspoons dried oregano

1¼ teaspoons dried thyme

½ teaspoon red pepper flakes (optional)

For Crab Cakes:

1 pound crabmeat, picked free of shells

⅓ cup panko

3 green onions, finely chopped

½ cup bell pepper, finely chopped

¼ cup reduced fat cream cheese

1 egg

1 teaspoon, Worcestershire sauce

1 teaspoon, dry mustard

½ lemon, juiced

¼ teaspoon, garlic powder

1 teaspoon, kosher salt

Dash of cayenne pepper

½ cup olive oil

For Hollandaise:

1 pound clarified butter (or ghee)

4 egg yolks

½ lemon, juiced

1 cup water

Cajun seasoning, to taste

Nutritional information

547 Calories, 15g fat, 9g saturated fat, 450mg sodium, 12g carbs, 2g fiber, 4g sugar, 17g protein


1. Mix all cajun seasonings together and set aside.

2. In a small saucepan, place all the butter together in 1 tablespoon blocks to melt evenly. Milky substances will rise to the top, that is the milk solids. Allow butter to heat but not burn, we don't want color. After a few minutes, turn down heat to low and let sit while you mix crab cakes. Be sure to keep an eye on it. The milky substance will harden, grab a small bowl and a spoon and begin scraping it out. All that will be left is clarified butter fat. You can also purchase in store as GHEE.

3. In a large bowl, mix together all ingredients for crab cakes together until well blended, except for oil. Shape into patties.

4. Heat oil in a skillet over medium heat. When ready, slowly add crab cakes in pay and fry until browned. Listen for the sizzle. As it dies down its ready to turn over, about 4-5 minutes. Repeat on opposite side. Place in the oven to keep warm at 125 degrees.

5. Heat up 2 cups of water on medium high heat in a small saucepan. Let it simmer but not boil. Drop in 4 eggs in their shell and soft boil. about 4-5 minutes. Take out and let sit. We will use water to prep hollandaise.

6. In a medium mixing bowl, whisk together egg yolks and slowly add a little bit of water (roughly 1-3 tablespoons). Make sure it fits the top of the saucepan but not small enough to be inside the bowl so it doesn't touch the water.

7. Allow egg mixture to reach a soft peak setting. Transfer bowl over saucepan with simmering water and whisk fast to create a thicker sauce. Add 1 tablespoon lemon to process. Keep on heat about 1 minute while whisking and then take off for a few seconds and whisk more. We don't want to cook egg yolks. Place back on heat. Repeat until thickened.

8. Once finished, whisk in more water and lemon juice if needed along with cajun seasoning.

9. Place crab cakes on plate, top with soft boiled egg and finish it off with cajun hollandaise sauce.