Gluten and Dairy Free Crab Cake Benedict
Gluten Free crab cakes are pan dried and topped with poached eggs and a decadent Dairy Free hollandaise sauce.
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Servings: 2
Equipment
- 1 Mixing Bowl
- 1 Blender
- 1 Large skillet
Ingredients
Crab Cakes
- 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
Hollandaise Sauce
- 8 tbsp Dairy Free butter
- 1 1/4 tsp Dijon mustard
- juice of a lemon
- 3 egg yolks
- pinch of salt and pepper
Eggs Benedict
- eggs cooked your preferred way
Instructions
Crab Cakes
- 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.
Hollandaise Sauce
- 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.
Eggs Benedict
- Top a crab cake with an egg. Generously drizzle over the hollandaise sauce.
- Enjoy!
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