Crab Cake Benedict with Almond-Mustard Sauce

• Seafood

  • 10 oz Lump crabmeat, jumbo

• Produce

  • 1 tbsp Green onions, Fresh
  • 1 Greens, fresh
  • 2 tbsp Parsley, fresh
  • 1 Parsley, fresh

• Refrigerated

  • 2 tbsp Almond milk, plain
  • 2 Eggs, large
  • 4 Eggs cooked to your liking

• Condiments

  • 2 tbsp Dijon mustard
  • 1 tsp Lemon juice
  • 3/8 cup Mayonnaise

• Baking & Spices

  • 1 pinch Cayenne pepper
  • 1/4 tsp Pepper, ground
  • 1 Salt and black pepper
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Vegetable or canola oil

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs, plain

• Dairy

  • 1 tbsp Butter, unsalted

Found on cookingandbeer.com

Ingredients

• 2 tablespoons dijon mustard
• 1/4 cup mayonnaise
• 2 tablespoons plain almond milk
• salt and black pepper (to taste)
• 1/4 cup plain breadcrumbs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh green onions
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground pepper
• pinch of cayenne pepper
• 2 large eggs, lightly beaten
• 10 ounces jumbo lump crabmeat
• 2 tablespoons vegetable or canola oil
• 1 tablespoon unsalted butter
• 4 eggs cooked to your liking (we poached ours)
• fresh greens
• fresh parsley, for garnish

Directions

• In a small bowl, combine the dijon mustard, mayonnaise, almond milk, and salt and black pepper to taste for the almond-mustard sauce. Whisk until smooth. Thin out if necessary and transfer to an airtight container. Refrigerate until you are ready to use.
• In a medium bowl, combine the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, salt, black pepper and eggs. Mix until fully combined and moist. Gently fold in the crabmeat.
• Form the crab cake mixture into 4 equal sized patties. Set aside.
• In a large nonstick sauté pan set over medium-high heat, add the vegetable oil and butter. Swirl until the butter has melted and then add each of the patties. Cook for about 5 minutes on each side or under brown and crispy. Transfer the crab cakes to a plate that has been lined with a paper towel.
• Prepare your eggs to your liking. Serve the crab cakes on a bed of fresh greens. Top with eggs and sprinkle with fresh parsley. Serve the almond-mustard sauce on the side. Enjoy immediately!