Thursday, November 6, 2014

Paleo Crab Cake Benedict

Crab Cake Benedict


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.


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