Get ready for some food porn.
This was one of the best meals I have eaten this year. It was a little impulsive for a Sunday morning. I woke up with an intense craving for crab cakes and hollandaise. So why not make Crab Cake Benedict.
This was surprisingly simple to throw together (after a quick trip to the grocery store). The most difficult task was poaching the egg which I don't think I have done since home ec circa 1995. After a few attempts (two to be exact) I had the perfect eggs.
Gluten-Free Crab Cakes
1 lb lump crab meat
1/3 cup gluten free bread crumbs*
4 tbs mayonaise
1 tsp deli mustard
1 tsp Worcestershire
juice from 1/2 lemon
2 tsp chopped fresh parsley
2 tsp chopped fresh chive
1/2 jalapeno, minced
In a large bowl, mix together ingredients. Shape mix into patties apprx. 1" thick. Heat skillet to medium-high and coat with cooking spray. Cook crab cake on each side until golden brown on each side.
*For gluten free bread crumbs I used Glutino bagel chips and crushed with a rolling pin. There are also several gluten free bread crumbs you can buy.
Easy Hollandaise Sauce
4 egg yolks
1 tbs lemon juice
1/8 tsp cayenne pepper
pinch of salt
1/2 cup unsalted butter, melted (1 stick)
In a blender, add egg yolk, lemon juice, cayenne and salt. Blend until frothy. Slowly add melted butter and continue blending until thick.
For a perfect poached egg, try this recipe.