Angie’s Recipe of the day: Everyday Paleo Crab Cake Eggs Benedict!!!
Makes 4 crab cakes so double if necessary.
2 – 6 ounce cans of wild caught crab meat OR 12 ounces of fresh crab meat
2 tablespoons mayo
1 egg yolk
1 tablespoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Pinch of sea salt
A few drops (or more to taste) of your favorite hot sauce (I used Tapatio)
1. Pre-heat oven to 350 and line a baking sheet with parchment paper.
2. In a large mixing bowl, crumble in the drained crab meat (if using canned), check for any remaining pieces of shell, and break apart into small pieces.
3. Add the remaining ingredients to the bowl and mix well.
4. Make small “cakes” by using a ring mold or by simple forming them into small patties firmly with your fingers.
5. Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.
6. While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside and make the Hollandaise Sauce
(If you doubled the crab cake recipe, you’ll want to also double the sauce recipe)
3 egg yolks
3 tablespoons extra virgin olive oil (*or other fat of your choice – see my note below for what we used and more ideas!)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper
*I found some amazing rendered duck fat from pastured ducks at S&S Produce, one of our local food stores here in Chico, so I used some of the melted duck fat for our sauce. Feel free to use whatever fat you would like if you have another option like lard, tallow, ghee, butter from grass fed cows (if you tolerate full fat dairy) or even melted coconut oil!!
1. In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
2. Continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl. Place the double boiler or metal bowl over boiling water (not IN the boiling water if using a bowl, just hold over the boiling water so the steam hits the bottom of the bowl) and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute).
Poach as many eggs as you have crab cakes (as mentioned above, the recipe makes 4 but if you double the recipe, obviously poach more eggs if you need them!)
Now to eat!
On a plate start with a spoonful of the cooked spinach, top with a crab cake, top that with an egg, and spoon some of the sauce on top.
Recipe courtesy of Everyday Paleo