Tastes Better From Scratch · by Lauren Allen★ 5.0 (6)
Crab Cake Benedict
NUTRITION · PER SERVING105M COOK
CAL 37%·PRO 96%
CARBS 52G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC39G OTHER9G TOTAL SUGAR
FAT 38G46% OF CAL
9G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Poached eggs and homemade hollandaise sauce served over crispy crab cakes on an English muffin. An elegant brunch dish that feels special enough for any guest.
mainamericanegg dishshellfisheggs🍞 toaster oven🥄 saucepan🍳 skillet
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound fresh lump crab meat*
- 1/2 cup bell pepper (, chopped (any color))
- 2 large eggs (, divided)
- 2 teaspoons Old Bay Seasoning
- 2 Tablespoons mayonnaise
- 1 clove garlic (, minced)
- 1 Tablespoon fresh cilantro (, chopped)
- pinch salt and freshly ground black pepper
- 1/4 cup cornstarch
- 1 Tablespoon olive oil
- panko bread crumbs
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice (, or lime juice)
- 1 Tablespoon heavy whipping cream
- salt and pepper (, to taste)
- 4 English muffins*
- 8 large eggs
- vinegar (, just a splash)
At a glance
PER SERVING · TIME 105M
CAL 37%·PRO 96%
CARBS 52G28% OF CAL
4G FIBER0G ADDED0G INTRINSIC39G OTHER9G TOTAL SUGAR
FAT 38G46% OF CAL
9G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1528mg
- Total sugar
- 9g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 580mg
- Calcium
- 357mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1528MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.