Crab Cake Benedict

• Seafood

  • 8 oz Lump crabmeat

• Produce

  • 2 Lemon, medium
  • 5/16 cup Parsley, fresh
  • 1 Spinach, fresh

• Refrigerated

  • 1 Egg, large
  • 3 Egg yolks
  • 6 Eggs

• Condiments

  • 2/3 tbsp Dijon mustard
  • 1/4 tsp Hot sauce
  • 1 splash Hot sauce
  • 1/2 tbsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Old bay seasoning
  • 1/4 tsp Paprika, smoked
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 3 English muffins
  • 1/4 cup Panko breadcrumbs

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Greek yogurt, nonfat plain

Found on community.today.com

Description

Directions

• Prep the crab cakes:Whisk together the yogurt with the egg, mustard, Worcestershire, hot sauce, paprika, Old Bay and lemon juice until smooth. Add the crab meat, parsley and panic. Fold to combine and let refrigerate at least an hour.Preheat the broiler, and line the pan with aluminum foil. Using a ¼ cup measure (ice cream scoop works), scoop the crab meat onto the pan. Broil about 15 minutes until the cakes are heated through and brown on top.Make the hollandaise: In the base of a blender, combine all the ingredients except the butter, Cover and blend for about 5 seconds.Melt the butter in the microwave, about 30 seconds, until melted and hot. Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. It will thicken almost immediately. Keep the sauce warm by placing the blender canister in a pan of hot tap water if not serving immediately.Assemble the benedicts: On each half muffin, place a bit of spinach on the base, top with one crab cake, one egg, and a drizzle of hollandaise.