Keto Crab Cakes Eggs Benedict
Everyday is a hollandaise when you are in ketosis!
One of my favorite breakfasts is any kind of eggs benedict. I search far and wide for the most creative variations in my area and love finding new spots that can pull this off with precision and not disappoint. There is a lot of timing and attention to detail when making a good eggs bene – so much can go wrong. The recipe below you may want to file under “weekend breakfasts” as it is a bit involved, will make a mess of the kitchen but be sooooo worth it in the end.
Locally, there are a few hot spots that have their act together on this front. My absolute favorite is in Granby CT, a place called Dave’s Restaurant that makes their own corned-beef hash bene – “Renee’s Choice”, that will satisfy you until diner time. If I am visiting Dave’s I am clearly planning to go off the Keto-rails for the day as the home fries are crisp and I’m not gonna pass up this once in a while treat and make any edits to Dave’s breakfast masterpiece.
This is one of the challenges with my new keto-lifestyle as my only option for eggs benedict when eating breakfast out is to lay low on the potatoes and don’t eat the english muffin that most all eggs benedicts consist of. I have done it but it’s not usually the best way to go.
I had always thought is it was the decadent hollandaise on my breakfast of choice that was keeping me fat all those years.
Come to find out it was the muffin and potatoes keeping my waist at max density all along!
Every once in a while you can find an amazing crab-cake eggs benedict that needs no muffin as the base. Problem solved! This breakfast will rival any you find out and about – will impress your crew any weekend morning at home and you won’t need a nap afterwards. Be sure to plan some activities afterwards as this is a hearty meal that you will want to work off with all that extra energy you will have.
- 1 pound lump crab meat - I like North Coast Seafoods - Culinary Reserve
- 3 green onions or 1 shallot - finely chopped
- 1/2 cup red or yellow bell pepper - finely chopped
- 1/4 cup of mayonnaise
- 1 egg
- 1 tsp worcestershire sauce
- 1 tsp dry mustard
- 1/2 lemon, juiced
- 1/4 tsp garlic powder
- 1 tsp salt
- Dash of cayenne pepper
- 1/4 cup Almond flour for dusting
- 1 tbsp Avocado oil
- 6 large eggs for poaching
- 1 stick of grass fed butter
- 4 egg yolks
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 tbsp lemon juice
- 1 shot of tabasco
- Dash of cayenne pepper
- In a large bowl, mix together all ingredients, except for the flour and oil.
- Shape into patties and dust with almond flour.
- Heat oil in a large skillet over medium heat.
- Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.
- Bring a large pot of salted water to a boil.
- Stir water to create a vortex.
- Add eggs one at a time to circulating water.
- Cover and turn off the heat.
- Set timer for 4 minutes.
- Melt butter and set aside - keep warm.
- In a small pan combine all other ingredients and wisk together over med heat.
- Slowly drizzle in melted butter while wisking until thickened.
- Top each crab cake with a poached egg.
- Drizzle hollandaise over eggs.
- Serve hot.
- Timing is key for success - keep the crab cakes plated and warm in the oven as you make the eggs and hollandaise at the same time.