Keto Crab Cakes Eggs Benedict

eggs benedict

Breakfast, Eating Out | April 29, 2016 | By

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.

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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.

Keto Crab Cakes Eggs Benedict
Serves 3
A moist and delecious Crab Cakes Eggs Benedict
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
2536 calories
41 g
2746 g
200 g
143 g
84 g
1279 g
6291 g
6 g
4 g
103 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2536
Calories from Fat 1772
% Daily Value *
Total Fat 200g
Saturated Fat 84g
Trans Fat 4g
Polyunsaturated Fat 41g
Monounsaturated Fat 62g
Cholesterol 2746mg
Sodium 6291mg
Total Carbohydrates 41g
Dietary Fiber 5g
Sugars 6g
Protein 143g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Crab Cakes
  1. 1 pound lump crab meat - I like North Coast Seafoods - Culinary Reserve
  2. 3 green onions or 1 shallot - finely chopped
  3. 1/2 cup red or yellow bell pepper - finely chopped
  4. 1/4 cup of mayonnaise
  5. 1 egg
  6. 1 tsp worcestershire sauce
  7. 1 tsp dry mustard
  8. 1/2 lemon, juiced
  9. 1/4 tsp garlic powder
  10. 1 tsp salt
  11. Dash of cayenne pepper
  12. 1/4 cup Almond flour for dusting
  13. 1 tbsp Avocado oil
For the Eggs
  1. 6 large eggs for poaching
For the Hollandaise
  1. 1 stick of grass fed butter
  2. 4 egg yolks
  3. 1/2 tsp salt
  4. 1/2 tsp dry mustard
  5. 1 tbsp lemon juice
  6. 1 shot of tabasco
  7. Dash of cayenne pepper
Crab Cakes
  1. In a large bowl, mix together all ingredients, except for the flour and oil.
  2. Shape into patties and dust with almond flour.
  3. Heat oil in a large skillet over medium heat.
  4. Carefully place crab cakes, in batches in pan and fry until browned about 5 minutes each side.
Poached Eggs
  1. Bring a large pot of salted water to a boil.
  2. Stir water to create a vortex.
  3. Add eggs one at a time to circulating water.
  4. Cover and turn off the heat.
  5. Set timer for 4 minutes.
Easy Hollandaise
  1. Melt butter and set aside - keep warm.
  2. In a small pan combine all other ingredients and wisk together over med heat.
  3. Slowly drizzle in melted butter while wisking until thickened.
To Plate
  1. Top each crab cake with a poached egg.
  2. Drizzle hollandaise over eggs.
  3. Serve hot.
  1. 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.
Adapted from Paula Dean
Adapted from Paula Dean



  1. Leave a Reply

    October 1, 2016

    How did your crab cakes hold together? Mine were so wet they were falling apart. The crab was totally dry. Maybe my lemon was larger, but they were already so wet even before I added the lemon juice. They tasted great, even in pieces.

    • Leave a Reply

      Adam Levy
      October 4, 2016

      Hi Beverly, The mixture is very wet as there are no breadcrumbs drying things out. Add less Mayo and lemon juice and be sure to squeeze out some liquid before you press the cake into the almond meal. Then place roundish cake in the hot oil carefully and press down lightly once with a spatula to flatten a bit. Thats the trick. Thanks for asking.

  2. Leave a Reply

    July 31, 2017

    Thanks for this recipe!! It makes my day! I have made this twice now, and the second time went even better. Yes, the mixture was wet, but I squeezed a little as I made the cakes, sprinkled the almond flour on parchment and pressed the cakes into it. Carefully moved that to the pan and sprinkled the top with almond flour. I let them crisp up nice for 5 minutes then carefully flipped and fixed and cracks before waiting another 5 min. Perfection! Had a leftover one today (fresh poached egg), but even the hollandaise kept nicely in the fridge. I use my Bamix immersion blender for the hollandaise – much faster.

    • Leave a Reply

      Adam Levy
      December 12, 2017

      Glad you liked the crab cakes Karen. This is one of my favorite weekend splurges!I will try the immersion blender for the hollandaise. Thanks.

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