Crab Cake Eggs Benedict with Avocado

Prep: 20 minutes Chill: 20 minutes if impatient to an hour Cook 10 minutes

I have been wanting to make this ever since buying Chrissy Teigen’s first cookbook Cravings. I finally decided to stop being intimidated and do it. I’m so happy I did. I love crab cakes, and I love eggs benedict and this just worked so so well. It’s not something to be afraid of at all. I did make a half recipe which I’ll post it as since hers serves four and I’m just an army of one.

Ingredients

Hollandaise

• 1/4 cup mayo

• 2 tbls Sriacha (I used the sauce not the dried flakes)

• 1/2 tsp minced garlic

• Pinch of salt

Crab Cakes

• 1 egg

• 1 tbls mayo

• 3/4 tsp Dijon mustard

• 1/2 tsp Sriacha (I used the flakes not the sauce)

• 1/2 tsp Worscestershire

• Pinch of salt

• 1/2 black pepper

• 1 tbls minced chives

• Lump crab meat (I bought a small container of claw meat. She uses 3/4 pound to make 4 servings while I just wanted it to be just meaty enough, I’d say this can be a judgement call

• ~1/4 cup (most likely less) bread crumbs you want it to bind not coat and overpower

• 1/4 cup olive oil (she used canola)

Eggs

• 2 eggs

• Avocado

Prep

This makes a creamy, lovely sauce

You want this mixed well before adding in the lumps

I slowly added crumbs and crab to get what I wanted

The chilling helps make sure it’s ready and stays together

1. Add everything for the hollandaise into a bowl and stir it until it’s mixed well

2. Put in the fridge to chill until you need it

3. In another bowl add everything but the bread, oil, and crab meat for the cakes and whisk it together. You want this well mixed

4. Add the crab and slowly add the bread crumbs while folding it together. You don’t want the crab to get too separated and you don’t want the bread crumbs to over power it.

5. Use your hands to then group the mix together into the cakes without over packing and squeezing it to heck

6. Cover these and refrigerate. She says 1 hour, I did like 20 minutes because I was hungry and impatient

7. In one pot add just enough water to submerge the eggs and heat the water to a simmer

8. In another pan heat the oil to a medium high heat

9. Add the chilled crab cakes to the oil to fry. You want the bottom to get golden brown and flip to do the same to the other side

10. When done, move to a paper towel to dry oi and keep warm in foil or just yolo on a plate

11. Use the simmering water to make your poached eggs. I am really really bad at these but the way I learned from tips was to crack the eggs gently into a strainer to get the dangly bits off the egg. Then slowly top this into the water to not break it up and then let the egg cook for 3-4 minutes in the water before pulling it with a spoon that has drain holes in it

12. You can put the whole thing on a green leaf like spinach (Chrissy uses arugula) then crab cake. Add the egg on top, then the hollendaise

13. Add the avocado sliced to the plate and you’re golden

Afterthoughts

The spinach went well with everything but this dish is so great

This was just as amazing as I had hoped. The sauce and cakes were spicy and the egg and avocado was the perfect cooling touch to that taste. This was a warm delight that brings me as much join as eggs benedict normally does. I highly recommend this dish and HIGHLY recommend buying Chrissy’s books as they have been nothing short of winners so far. A fantastic dish that’s simple and amazing.