Crab Cakes Eggs Benny
Happy Holidays Everyone!! This year we made a HUGE life change by moving to Charlotte, and while it has been such a happy experience, it left us with no vacation time in 2016. We took this as an opportunity to carve out some new Christmas traditions for our little family. One part of my Christmas growing up was a huge breakfast. We always opened presents and then my mom made something sweet for us to eat after we were done. I really wanted to do something special for P and I for breakfast, so we decided our new tradition would be crab cake eggs benny on Christmas morning. I have made crab cakes a few times before, but they never turned out perfect so I spoke with a friend and took a look at a couple recipes and I have come up with a delicious gluten free recipe for you all. These crab cakes were so easy to make and actually stay together when cooking on the stove top. If you haven't made crab cakes before, keeping the cake from falling apart is easily the toughest battle. If you want to impress your friends with a fancy brunch at home or spoil your loved ones with some indulgence then you HAVE to try this breakfast out.
*Please note, the entire breakfast was not gluten free because our base was an english muffin. My sweet Papa mails all of us english muffins every year as a Christmas treat and I thought this breakfast would be a perfect way to incorporate his generosity. If you want to keep the meal entirely gluten free then build your eggs benny on a bed of steamed spinach or a tomato slice.
8 oz crab claw meat
Half red pepper, diced
1/2 scallions, diced
1 large brown egg
1 tbsp Sir Kensington's mayo
1/2 lemon, juiced
1/2 cup Mary's Gone Crackers, chopped
Salt and Pepper to Taste
4 Large Brown Eggs
1 tbsp white vinegar
3 egg yolks
1 tbsp Sir Kensington's spicy brown mustard
1/2 lemon, juiced
1/3 cup ghee
In a large mixing bowl add the crab meat, egg and mayo to combine. Dice the red pepper and scallions then add to your mixing bowl. In the food processor, chop your Mary's Gone Crackers then add to your crab mixture. Mix all ingredients until incorporated. Cut your lemon in half and squeeze into the crab mixture. Top with salt and pepper to taste, then mix one last time. Put your crab mixture in the fridge for 1-2 hours so it can settle together (this helps make the cakes more sturdy when cooking).
Once the crab mixture has chilled, form into small patties. This should make 4-6 patties depending on how large you like your crab cakes. Pan fry on a medium heated stove with a tsp of ghee on each side of the cake for 2-3 minutes until golden brown. When your crab cakes are all cooked, set aside on a separate covered plate while you poach your eggs.
To poach your eggs bring a medium pot of water to a bowl. Add a tbsp of vinegar to the water. This helps the egg stay whole in the water instead of turning into egg drop soup! Once the water is gently boiling, drop in the egg slowly then softly stir the water with a spoon. Be very careful to not break the egg. Let the egg cook in the water for 4-5 minutes then take out with a perforated spoon. Repeat for all 4 eggs and gently place each on a crab cake once they come out of the water.
To make the sauce, add 3 egg yolks, mustard and 1/2 lemon juiced into the blender. Blend on high for 1-2 minutes. In a glass bowl heat up your ghee in the microwave for 1 minute until melted and hot. Turn your blender back on and slowly add the hot ghee to your sauce. This will cook the egg yolks slowly and allow the sauce to thicken.
To assemble your eggs benny first start with your base. We started with a toasted english muffin, but spinach or a tomato slice would also be perfect. Top with your crab cake and poached egg. Drizzle with your buttery sauce and there you have it -- a fancy brunch you can make at home!