Keto Crab Cake Benedict with Avocado Hollandaise – A Luxurious Seafood Brunch Delight

Allergens

Egg, Gluten (from the optional toast), Crustacean Shellfish (crab)

Ingredients

• 12 oz fresh lump crab meat, drained
• 1/2 cup almond flour
• 1/4 cup mayonnaise
• 1 large egg
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 4 large eggs
• 1 ripe avocado
• 2 tbsp lemon juice
• 1 cup baby spinach leaves
• Freshly ground black pepper, for serving

Instructions

1. In a large bowl, combine crab meat, almond flour, mayonnaise, egg, Dijon mustard, parsley, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well to incorporate all ingredients and form a thick mixture.
2. Shape the mixture into 4 equal sized patties. Chill in the refrigerator for at least 30 minutes.
3. In a non stick skillet, heat a thin layer of oil over medium heat. Cook crab cakes until golden brown and crispy on both sides. Remove from pan and keep warm.
4. Prepare an ice bath. In a blender, combine avocado, egg yolk, lemon juice, salt, and pepper. Blend until smooth and creamy. Transfer the mixture into a bowl and place it over the ice bath to avoid overheating. Slowly whisk in melted butter to create a thick hollandaise sauce.
5. Poach 4 eggs to desired doneness.
6. Assemble crab cakes, spinach leaves, poached eggs, and avocado hollandaise on individual plates. Grind fresh black pepper on top for added flavor.

Chef’s Insight

To ensure a perfect poached egg, use fresh eggs and add a splash of vinegar to the simmering water for a better hold on the egg white.

Notes

This dish is best enjoyed fresh. The crab cakes can be prepared ahead of time and refrigerated until ready to cook.