Chill the bubbly and invite a friend over. Sunday brunch gets a glamourous twist with Gluten and Dairy Free Crab Cake Eggs Benedict.
There can never be enough brunch creations, such as my Gluten Free Chilaquiles in Tomatillo Sauce. Perfect any time of day, a great brunch dish has the ability to take a meal and turn it into a celebration.
When it comes to making the ultimate crab cakes, it is all about the texture. Gluten and Dairy Free Crab Cake Eggs Benedict delivers luscious and decadent bites of crab in every single bite.
Have you ever heard anyone talk about crab cakes and no filler? When you make a crab cake, you want just enough to bind it together and hold its shape without overwhelming the delicate flavor of the crab.
For this recipe I used Bacon’s Heir Pork Panko. This Gluten Free breading is made from two simple ingredients, pork skin and salt. It’s an even one to one swap for traditional breadcrumbs. It also has zero carbs and zero sugar. In addition to being Gluten Free it also has a higher heat point making it perfect for grilling, baking, or pan frying.
The star of this seafood inspired eggs Benedict is the lump crab meat. It gets the perfect accent of crunch and freshness from just a little celery and poblano pepper.
Taking this brunch favorite over the top in the Dairy Free hollandaise sauce. Is there anything better that that ultimate bite of silky yolk and rich hollandaise? Once you discover how easy it is to make this sauce, you will be adding it to everything!
How to Make Gluten and Dairy Free Crab Cake Eggs Benedict
This dish comes together in just a few easy steps. Feel free to top your crab cakes with your favorite style. You can keep it traditional with a poached egg or a sunny side up or fried egg. Just don’t hold back with the hollandaise sauce!
Time needed: 30 minutes
There are only a few simple steps between you and your new favorite brunch creation.
- Mix it Up
Add all of your ingredients for the crab cakes to a bowl. Mix until just combined. Use a scoop to portion out four equal sized crab cakes.
- Heat it Up
Heat your olive oil in a large skillet over medium heat. Add your crab cakes and allow them to cook about 3-4 minutes per side, or until they are golden brown. Make sure you don’t flip them too early.
- Crack an Egg
Cook your eggs your favorite way.
- The Sauce is Boss
Making the hollandaise sauce is the last step. Melt your Dairy Free butter and set it aside. Add the remaining ingredients for the hollandaise to a blender and blend until combined and silky. While the blender is still running slowly drizzle in your melted butter. Blend for another minute.
- Top it Off
To make your Gluten and Dairy Free Crab Cake Eggs Benedict top a crab cake with an egg. Generously drizzle over your hollandaise sauce and enjoy!
Before you add your lump crab to the crab cake mixture, make sure that you check to make sure there are no pieces of shell. The crab cakes can also be formed ahead of time and refrigerated until ready to cook them.
Gluten and Dairy Free Crab Cake Benedict
- 1 Mixing Bowl
- 1 Blender
- 1 Large skillet
- 1/2 cup Pork Panko
- 1 egg
- 2 tbsp poblano pepper, finely diced
- 1/2 tsp kosher salt
- 1/4 tsp onion powder
- pinch of pepper
- 2 tbsp celery, finely diced
- 2 tbsp mayonnaise
- 1 tbsp fresh parsley, chopped
- 8 oz lump crab meat
- 8 tbsp Dairy Free butter
- 1 1/4 tsp Dijon mustard
- juice of a lemon
- 3 egg yolks
- pinch of salt and pepper
- eggs cooked your preferred way
- Add the ingredients for the crab cakes to a bowl. Mix until just combined.
- Use a scoop to portion out four crab cakes.
- Heat a large skillet over medium heat. Add the olive oil.
- Gently place the crab cakes on the hot skillet. Cook them 3-5 minutes per side until they are golden brown.
- Allow the crab cakes to drain on a paper towel lined plate until ready to serve.
- Melt the butter and set aside.
- Add the remaining ingredients to a blender and blend on high for 3 minutes.
- With the blender still running slowly drizzle in the melted butter. Continue to blend for 1 minute.
- Top a crab cake with an egg. Generously drizzle over the hollandaise sauce.