To prepare the crab cakes:
Carefully pick through the crab meat and remove any shell fragments or cartilage. Transfer the crab meat to a bowl and set aside.
Crush the saltine crackers very finely or put in food processor and mix with remaining ingredients in a large bowl. Gently fold in the crab, being careful to only mix enough to combine the ingredients. (You don't want to break the crab into fine shreds.) Shape the mixture using a scoop to keep uniform into 8 crab cakes and refrigerate for 30-45 minutes.
To pan-fry the crab cakes:
Preheat oven to 250 degrees F. To a large nonstick skillet over medium-high heat, add oil. Season crab cakes generously with salt and pepper. When the oil is simmering, carefully slide crab cakes into the pan using 2 fish spatulas. Space cakes about 2 inches apart. Cook until golden brown on each side, about 2-3 minutes per side. Transfer cakes to a baking sheet and place in the oven to keep warm (200 degrees F).
Poach eggs in pan.
To assemble benedict:
Split and toast the English muffins(toast with butter on griddle) and divide among 4 plates. Top each English muffin with a crab cake and top with a poached egg; hollandaise over and garnish with minced chives. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (331g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 343 (52%)|
|Amt Per Serving||% DV|
|Total Fat 38.1g||51 %|
|Saturated Fat 8.7g||44 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 856.5mg||264 %|
|Sodium 1230.9mg||42 %|
|Potassium 442.8mg||12 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 44.9g|
|Protein 32.2g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 665
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