Paleo Recipes – Cavegirl Cuisine

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Crabcake Benedict with a Dijon Hollandaise

Crabcake Benedict with a Dijon Hollandaise

I ate my first Crabcake Benedict in 1992 in the Washington D.C. area. I fell in love…I can even remember the exact place I was sitting up at the bar that morning! This is my homage to that most perfect brunch memory.

Some other Cavegirl Cuisine recipes you may enjoy:
Reuben Benedict
Cubano Benedict
Kentucky Hot Brown Benedict

Ingredients

  • • Crabcakes:
  • • 1 cup crabmeat
  • • 1 egg
  • • 1/4 teaspoon red pepper flakes
  • • 2 tablespoons almond meal
  • • 1/4 teaspoon salt
  • • 10 Brussels sprouts, finely chopped
  • • 2 pieces of uncured bacon, finely diced
  • • 1 large shallot, finely diced
  • • 2 eggs, poached
  • • Hollandaise Sauce:
  • • 1/4 cup ghee or organic, unsalted butter
  • • 2 beaten egg yolks
  • • 2 teaspoons water
  • • 2 teaspoons freshly squeezed lemon juice
  • • 1 teaspoon Dijon mustard

Directions

  1. In a medium bowl, combine crabmeat, egg, red pepper flakes, almond meal, and salt until mixed. Set aside in the refrigerator.
  2. In a large skillet, cook bacon and shallots on medium heat for a couple of minutes to start rendering the bacon. Add chopped Brussels sprouts. Continue to cook for another five minutes. Push this mixture to the side of the pan.
  3. Form two patties with the crab mixture and cook in the same pan. I push the side of the pan with the Brussels sprouts mixture off the burner so that it is not getting direct heat. Cook patties for about 4 minutes per side until done. Keep in skillet. Set aside.
  4. Poach two eggs.
  5. While they are poaching, fix your hollandaise. Place ingredients in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Whisk continuously until the butter melts and the sauce thickens.
  6. Plate a crabcake. Add 1/2 of the Brussels sprout mixture on top of the crabcake. Top with a poached egg and drizzle with the hollandaise. Serve immediately.
  7. Enjoy!

Ingredients

  • Crabcakes:
  • 1 cup crabmeat
  • 1 egg
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons almond meal
  • 1/4 teaspoon salt
  • 10 Brussels sprouts, finely chopped
  • 2 pieces of uncured bacon, finely diced
  • 1 large shallot, finely diced
  • 2 eggs, poached
  • Hollandaise Sauce:
  • 1/4 cup ghee or organic, unsalted butter
  • 2 beaten egg yolks
  • 2 teaspoons water
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard

Directions

  1. In a medium bowl, combine crabmeat, egg, red pepper flakes, almond meal, and salt until mixed. Set aside in the refrigerator.
  2. In a large skillet, cook bacon and shallots on medium heat for a couple of minutes to start rendering the bacon. Add chopped Brussels sprouts. Continue to cook for another five minutes. Push this mixture to the side of the pan.
  3. Form two patties with the crab mixture and cook in the same pan. I push the side of the pan with the Brussels sprouts mixture off the burner so that it is not getting direct heat. Cook patties for about 4 minutes per side until done. Keep in skillet. Set aside.
  4. Poach two eggs.
  5. While they are poaching, fix your hollandaise. Place ingredients in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter. Whisk continuously until the butter melts and the sauce thickens.
  6. Plate a crabcake. Add 1/2 of the Brussels sprout mixture on top of the crabcake. Top with a poached egg and drizzle with the hollandaise. Serve immediately.
  7. Enjoy!
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