Crab Cake Eggs Benedict Recipe

Ingredients

• 1 pound canned lump crab meat
• 1 tablespoon mayonnaise, homemade or store-bought
• 5 tablespoons powdered Parmesan cheese (or 2 tablespoons coconut flour if dairy-free)
• 2 large eggs
• 2 teaspoons seafood seasoning
• 2 tablespoons lard or coconut oil, for frying
• poached eggs
• 8 large eggs
• ½ cup Hollandaise, for serving

Make the crab cakes
1. In a large bowl, mix together all the ingredients except the lard until well blended. Heat the lard in a large skillet over medium-high heat. With a spoon, place 2-tablespoon dollops of the crab mixture in the pan to form 8 mini-cakes. 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.
Poach the eggs
2. Fill a large saucepan with about 4 inches of water. Bring to a simmer. Swirl the water in one direction and gently crack in the eggs. Poach the eggs until the whites are just cooked but the yolks are still soft and runny. Poach in 2 batches if needed to avoid overcrowding.
3. To serve, place 2 crab cakes on each plate, then top each crab cake with a poached egg and a drizzle of hollandaise.
4. Store the crab cakes and poached eggs in separate airtight containers in the refrigerator for up to 3 days. Store the hollandaise in a covered jar in the refrigerator for up to 5 days. Reheat the crab cakes in a greased skillet over medium heat, frying for a minute or two on each side until heated through. Reheat the poached eggs in a pot of simmering water for 1 minute or until warmed through. To reheat the hollandaise.