Benedict Crab Cakes
Ingredients
- 2 (6 ounce) cans crabmeat, drained and flaked ⓘ
- 12 cup finely chopped red bell pepper ⓘ
- 13 cup Progresso Plain Bread Crumbs ⓘ
- 13 cup finely chopped celery ⓘ
- 2 tablespoons finely chopped onions ⓘ
- 12 teaspoon salt ⓘ
- 14 teaspoon lemon pepper seasoning ⓘ
- 2 eggs, slightly beaten
- 1 tablespoon butter ⓘ
- 12 cup mayonnaise ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 34 teaspoon dried dill weed ⓘ
- 14 cup hot melted butter ⓘ
- 1 tablespoon vinegar ⓘ
Instructions
- Heat oven to 200F.
- In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
- Shape into 4 patties, about 1/2 inch thick.
- Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
- Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
- Place on serving plate; place in oven to keep warm.
- In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
- Heat over low heat until warm.
- Remove from heat.
- Slowly beat in hot melted butter until smooth.
- Cover; set aside.
- In medium skillet, bring vinegar and water to a simmer over medium heat.
- Add 4 eggs; reduce heat to a low simmer.
- Cook eggs 2 to 3 minutes or until whites are set.
- With slotted spoon, place 1 poached egg on each crab cake.
- Spoon mock hollandaise over each.
- If desired, garnish with fresh dill sprigs.
Nutrition & Diet Analysis (per serving)
741
kcal
37% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).