Crab Cake Eggs Benedict Recipe

Nutrition

• Calories: 501
• Protein: 32g
• Fat: 39g
• Carbs: 1g

Ingredients

For the crab cakes:

• 1 pound canned lump crabmeat
• 1 tablespoon carnivore mayonnaise, homemade
• 5 tablespoons powdered Parmesan cheese 1 large egg
• 1 teaspoon fine grain sea salt
• 2 tablespoons lard or ghee, for frying

For the poached eggs:

• 8 large eggs
• 1⁄2 cup Carnivore Hollandaise, for serving

​Directions

Prep Time: 7 minutes Cook Time: 10 minutes Servings: 4

1. First, make the crab cakes by mixing all the ingredients except the lard in a large bowl. Blend well.
2.  Heat the lard in a large skillet over medium-high heat. 
3. Using a spoon, form crab cakes. Each crab cake needs two tablespoons of mixture and you have enough to make 8 mini crab cakes. 
4. Cook until golden brown, about 2 minutes, and then flip each crab cake and cook for another minute, until golden brown on the other side.
5. Next, poach your eggs by filling a large saucepan with about 4 inches of water. Bring to a simmer, and swirl the water in one direction to create a small whirlpool.
6. Carefully crack in the eggs into the whirlpool. Poach the eggs until the whites are just cooked but the yolks are still soft and runny. 
7. If you’re making a lot of eggs, you may need to cook in batches so they don’t become overcrowded. 
8. Serve by placing 2 crab cakes on each plate, then top each crab cake with a poached egg and a drizzle of hollandaise.
9. Crab cakes and poached eggs can be stored apart in airtight containers in a fridge for up to 3 days.
10. You can store the hollandaise in a covered jar in the refrigerator for up to 5 days. 
11. Reheat the crab cakes in a greased skillet over medium heat, frying for a minute or two on each side until heated through. 
12. Reheat the poached eggs in a pot of simmering water for 1 minute or until warmed through. Heat the Hollandaise to drizzle over and serve.

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