Paleo Crab Cake Benedict

Crab Cake Benedict

Ingredients: 

For the hollandaise  sauce:

• 1/2 cup melted ghee
• 2 egg yolks
• 1 Tablespoon lemon juice
• Pinch of sea salt
• Pinch of cayenne pepper or dash of your favorite hot sauce

In a small saucepan over medium-high heat, add all the hollandaise sauce ingredients. Mix well, stirring occasionally. Let it simmer.

For the Crab cakes:

1 can of crab meat

2 tablespoons red onion, finely diced

2 tablespoons paleo friendlly mayo 

1 teaspoon garlic clove, minced

salt sea and pepper to taste

1/8 teaspoon of Dijon mustard

1 egg

2 tablespoons coconut flour

2-4 tablespoons coconut oil

1 cup baby spinach, cooked

Lemon wedges for garnish

1 poached egg per serving

Cooking directions:

In a large bowl, add all the crab cake ingredients. Mix well to combine. Form crab cakes about the size of your palm.

In a large skillet over medium-high heat, add coconut oil. Add crab cakes and brown on both sides, flipping occasionally. When finished cooking, remove from heat.

Place a nest of cooked spinach on a serving plate and top it with a crab cake.

Top crab cake with poached egg.

Top poached egg with hollandaise sauce.