Paleo Crab Cake Benedict with Avocado-Herb Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb lump crab meat 2 large eggs, divided 1/4 cup almond flour 1/4 cup finely chopped red bell pepper 1/4 cup finely chopped green onions 2 tablespoons fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 teaspoon lemon zest 1/2 teaspoon sea salt 1/4 teaspoon black pepper 4 slices sugar
• free bacon 4 large eggs, for poaching 1 ripe avocado 2 tablespoons fresh cilantro, chopped 2 tablespoons fresh basil, chopped 1 tablespoon fresh chives, chopped

Instructions

1. In a large bowl, combine crab meat, 1 egg, almond flour, bell pepper, green onions, parsley, dill, lemon zest, sea salt, and black pepper. Mix well. Form into four patties and refrigerate for 30 minutes. In a non stick pan, cook the sugar free bacon until crisp. Set aside. In the same pan, cook crab cakes until golden brown and cooked through, about 4 minutes per side. While crab cakes are cooking, prepare poaching water in another pan. Add remaining egg to the poaching water and cook for 4 5 minutes. Remove with a slotted spoon and set aside. In a blender, combine avocado, fresh herbs, and 1 tablespoon of water. Blend until smooth, adding more water if needed. Season with salt and pepper. Assemble Crab Cake Benedict by placing a cooked crab cake on each plate, topped with a slice of bacon, poached egg, and generous dollop of avocado sauce. Serve immediately.

Chef’s Insight

When poaching eggs, ensure water is at a gentle simmer to create a perfectly cooked egg with a runny yolk.

Notes

Gluten-free, Dairy-free