“Savory Paleo Crab Cake Benedict with Spinach Hollandaise”
Discover a delectable Paleo-friendly Crab Cake Benedict topped with a rich and creamy Spinach Hollandaise sauce that will elevate your brunch game. This French-inspired dish is perfect for advanced chefs seeking a gourmet meal that's both flavorful and visually stunning.
Allergens
Shellfish (crab), Eggs, Dairy (butter)
Ingredients
- 8 oz fresh lump crab meat 1/2 cup almond flour 1/4 cup finely chopped red onion 1/4 cup chopped fresh parsley 2 large eggs, divided 1 tablespoon Dijon mustard 1 teaspoon lemon zest Salt and black pepper, to taste 4 English muffins, split and toasted 8 large egg yolks 1 cup fresh spinach, blanched and chopped 1/2 cup melted grass
- fed butter Paprika, for garnish
Instructions
- In a large bowl, combine crab meat, almond flour, red onion, parsley, 1 egg, Dijon mustard, lemon zest, salt, and pepper. Mix well to form the patties. Shape into 8 equal sized patties.
- In a large non stick skillet over medium heat, cook crab cakes until golden brown on both sides and cooked through, about 3 4 minutes per side. Set aside.
- To prepare the Spinach Hollandaise sauce, whisk together egg yolks in a metal bowl. Place the bowl over a double boiler and whisk continuously until thickened and doubled in volume, about 5 minutes.
- Remove the bowl from heat and gradually whisk in melted butter, a few drops at a time. Stir in blanched spinach and season with salt and pepper. Set aside.
- To assemble, place each crab cake on a toasted English muffin half. Top with a generous dollop of Spinach Hollandaise sauce and garnish with a sprinkle of paprika. Serve immediately.
Chef’s Insight
To enhance the aroma, add fresh herbs like dill or chives to the Spinach Hollandaise sauce. For a spicy kick, incorporate a pinch of cayenne pepper into the crab cake mixture.
Notes
Ensure to cook the crab cakes thoroughly and to handle seafood with care. Use fresh ingredients for optimal flavor.