Crab Cake Eggs Benedict With Avgolemono Sauce

Name: Crab Cake Eggs Benedict With Avgolemono Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crab Cake Eggs Benedict; 4 - 8 large eggs; 1 teaspoon white vinegar; 4 English muffins; 4 citrus crab cakes (see recipe below); Avgolemono Sauce (see recipe below); Citrus Crab Cakes and Avgolemono Sauce; 2 tablespoons butter; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 1/4 teaspoon dried thyme; 1 cup Japanese Panko breadcrumbs; 1/3 cup low-far mayonnaise; 3/4 teaspoon each lemon zest, finely grated and lemon juice; 1/2 teaspoon hot chili sauce; 1 cup lump crab meat, moisture removed; 3 tablespoons green onions or chives, finely chopped; 1 egg, lightly beaten; 1 teaspoon Dijon mustard; salt and pepper to taste; 2-3 eggs separated; 1 tablespoon of water; 2-3 lemons, juiced; 1-2 cups hot beef or chicken broth or stock)

Servings: persons

Crab Cake Eggs Benedict
4 - 8 large eggs
1 teaspoon white vinegar
4 English muffins
4 citrus crab cakes (see recipe below)
Avgolemono Sauce (see recipe below)
Citrus Crab Cakes and Avgolemono Sauce
2 tablespoons butter
1 shallot, finely chopped
1 garlic clove, finely chopped
1/4 teaspoon dried thyme
1 cup Japanese Panko breadcrumbs
1/3 cup low-far mayonnaise
3/4 teaspoon each lemon zest, finely grated and lemon juice
1/2 teaspoon hot chili sauce
1 cup lump crab meat, moisture removed
3 tablespoons green onions or chives, finely chopped
1 egg, lightly beaten
1 teaspoon Dijon mustard
salt and pepper to taste
2-3 eggs separated
1 tablespoon of water
2-3 lemons, juiced
1-2 cups hot beef or chicken broth or stock)

1
["In a large saucepan of simmering water, add 1 teaspoon (5 ml) of white vinegar. Add eggs and poach to desired doneness.
2
Toast and butter english muffins. Place crab cake onto toasted muffin half. Remove and drain poached eggs on a towel and place onto crab cake.
3
Top with warm avgolemono sauce and serve immediately.", "Preheat oven to 425 F (220 C). In a large skillet, melt butter over medium heat and saute shallot, garlic and thyme until fragrant.
4
Add bread crumbs and stir often until light golden. Transfer to shallow dish. In a bowl, mix together mayonnaise, citrus zest and juice and chili sauce.
5
Add crabmeat, green onions, egg and mustard to mayonnaise mixture and stir. Season to taste.
6
Using about 4 tbsp (60 ml) of the mixture, make 1/2 in (1 cm) thick patties. Press lightly into bread crumb mixture, coating all sides.
7
Place cakes on parchment-lined baking sheet and bake for 15 minutes, turning once, or until crisp and golden.
8
Avgolemono Sauce: Beat the egg whites until foamy. Beat in egg yolks, water, lemon juice, and 2-3 ladlesful of heated broth, a little at a time, beating (or whisking) continuously. The sauce will thicken and when it coats the spoon it is ready. Cover with a towel for a few minutes and serve."]

624

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Crab Cake Eggs Benedict, 4 - 8 large eggs, 1 teaspoon white vinegar, 4 English muffins, and more.

Yes, Crab Cake Eggs Benedict With Avgolemono Sauce falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!