Dessert: Crabcake Eggs Benedict Recipe | MyRecipes

Dungeness is always on the menu at the Alderbrook, set right on Washington's Hood Canal. These outstanding Benedicts skip the customary English muffin to showcase just crisp crabcake, egg, and hollandaise.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Crabcake Eggs Benedict Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

Crabcakes and Poached Eggs
1 tablespoon unsalted butter
1/2 teaspoon minced garlic
1/4 cup finely chopped celery
1/4 cup finely chopped onion
Pinch of red chile flakes (optional)
1/2 teaspoon flour
1/4 cup whipping cream
1 tablespoon chopped flat-leaf parsley
1 pound shelled cooked Dungeness crab
3 tablespoons mayonnaise
1 large egg yolk
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup panko (Japanese-style bread crumbs)*, plus 1 1/2 to 2 cups for coating
6 to 8 large eggs (to match the number of crabcakes)
3 tablespoons neutral vegetable oil, such as canola, grapeseed, or safflower
Hollandaise Sauce
4 large egg yolks
1 tablespoon lemon juice
1/4 teaspoon Dijon mustard
1/4 teaspoon hot sauce, such as Tabasco
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1/2 cup warm, melted unsalted butter
2 tablespoons chopped chives

Instructions

Make crabcakes: Melt butter in a large frying pan over low heat. Add garlic, celery, and onion and cook, stirring often, until translucent but not browned, 8 to 10 minutes. Add chile flakes and flour and cook, stirring, until flour smells toasted, about 30 seconds. Stir in cream and parsley. Remove from heat and let mixture cool.
Meanwhile, gently squeeze water from crab over a colander. In a medium bowl, whisk together mayonnaise, egg yolk, mustard, salt, and black pepper. Stir in 1/3 cup panko, the crab, and cream mixture.
Put about 2 cups panko on a large plate. Form crab mixture into scant 1/2- or 1/3-cup patties (for 6 or 8 crabcakes, respectively). One at a time, set patties in panko, press lightly to help bread crumbs adhere, and turn with a thin metal spatula; press lightly on second side. Transfer to a large plate, cover, and chill at least 1 hour and up to 1 day.
Meanwhile, poach eggs: Bring a large, deep frying pan of lightly salted water to a boil. Reduce heat to maintain a low simmer. Crack 1 egg into a glass measuring cup, hold spout close to water's surface, and let egg slip gently into water. Repeat with rest of eggs. Cook until eggs are softly set, 2 to 3 minutes. Using a slotted spoon, transfer as done to a large bowl of ice and cold water.
Heat oil in a large frying pan over medium heat. Cook crabcakes, turning only once, until dark golden brown on both sides, 8 to 10 minutes total. (If making 8 crabcakes, you may need to cook in batches; if so, wipe out pan and add a fresh 3 tbsp. oil for second batch.) Transfer to a plate and put in a 200 ° oven to keep warm.

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