Make this Crab Cake Eggs Benedict with Carrot Butter Sauce for Mother’s Day for under $9 for two! This Fancy Breakfast will leave you wanting more for a fraction of the cost of going out to brunch! Show mom how much you love her this weekend!
For directions on how to poach an egg check out this recipe!
| Prep Time | 30 Minutes |
| Cook Time | 10 Minutes |
| Servings |
People
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Ingredients
Crab Cakes
- 12 oz White Crab Meat 2 6oz cans
- 2 Tablespoos Butter
- 3 Cloves Roasted Garlic Un-roasted will work too, but you will have a harsher garlic flavor
- 1 Teaspoon Old Bay Seasoning
- 1/4 Teaspoon Black Pepper
- 1 Egg
Crab Cake Breading
- 1/3 Cup Flour
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Paprika
- 1/4 Cup Milk
- 2 Tablespoons Oil
Carrot Butter Sauce
- 1 14.5 oz can Carrots
- 1/2 Cup White Wine
- 1/2 Cup Water
- 1 Teaspoon Onion Powder
- 4 Tablespoons Butter
Eggs Benedict
- 4 Eggs Poached
Ingredients
Crab Cakes
Crab Cake Breading
Carrot Butter Sauce
Eggs Benedict
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Instructions
Crab Cakes
- Open and drain the cans of crab, squeezing excess moisture out.
- In a small bowl, combine the butter and garlic and microwave for 30 second intervals until the butter is melted. Add the old bay, black pepper, and dried mustard to the melted butter and garlic and mix thoroughly.
- Add the crab to this butter mixture and mix gently to combine. Then add the egg and mix to incorporate. Refrigerate until ready to cook. This can be made ahead of time as it is better if it's thoroughly chilled before it's shaped into patties.
- When you are ready to cook the crab cakes, mix the flour, black pepper, and paprika on a plate to make the breading. Put the milk in a shallow bowl.
- Divide your crab mixture into 4 even sections and shape into patties. Be delicate with this. The crab should flake apart easily, but hold its shape as a patty. If it is just crumbling everywhere add another egg to the mixture to help hold it together before breading.
- To bread the crab cakes dip them each into the flour mixture, coating both sides and the edges. Once they are all coated, dip each crab cake into the milk and then back into the flour mixture for a second layer of breading. I do this one at a time, as you don't want to let the cake sit in the milk, just a quick dip.
- To cook, heat the oil in a frying pan over medium high heat. Place the crab cakes in and cook for 2-4 minutes on each side, or until golden brown.
- To plate, place two crab cakes on a plate, put a poached egg on top of each, and smother with the carrot butter sauce. Serve and enjoy!
Carrot Butter Sauce
- Open and dump the can of carrots into a medium sized pot, keeping the liquid. Add the white wine and onion powder and bring the liquid to a boil. Cook until about 1/4 of the liquid has cooked off.
- Blend (I used an immersion blender) until it has a smooth texture. Pouring this into a regular blender will also work. Smashing all of the carrots up with a spoon can work too, but your sauce will be lumpy.
- Add the water and simmer for about 5 minutes, until the sauce is thick and the canned carrot taste has cooked off. Add the butter just before serving and stir to combine. This sauce can also be made ahead and heated just before serving, you might just need to add a little extra water to thin it out.
Recipe Notes
Total Recipe Cost: $8.36
Once you flip the cakes, put your eggs in the water to poach and they should be done at the same time. If you're worried about timing this, finish cooking the crab cakes and then poach the eggs so the eggs don't get overcooked.
