Keto Asparagus Crab Cake Eggs Benedict
Looking for a delicious keto recipe?
Try this amazing keto asparagus crab cake eggs Benedict.
Super easy and yummy homemade low carb crab cake eggs Benedict recipe everyone will love.
Simple crab cakes with a tasty sauce over the top for a truly yummy meal.
Serve for dinner or lunch and it will be gone before you know it – it is so good.
From scratch simple crab cake recipe to fry up today.
This stove top crab cake recipe with asparagus and eggs Benedict is so delish.
Get ready to make the best low carb keto asparagus crab cake eggs Benedict.
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How to Make Keto Asparagus Crab Cake Eggs Benedict
Add the crab meat,
pork rind crumbs,
old bay seasoning
green onions,
mayonnaise,
dijon,
1 large egg and salt and pepper to taste in a mixing bowl.
Knead with your hands to combine well.
Heat a layer of oil in a skillet over medium high heat on the stove.
Form the crab mixture into four evenly sized patties, and fry until cooked through and crispy on both sides.
Remove, and set aside on a paper towel lined plate to drain.
Pour most of the oil out of the skillet, reduce the heat to medium, and saute the asparagus with salt and pepper to taste until crisp tender. Remove, and set aside.
Poach four eggs, and set aside.
Add the butter to a saucepan over medium heat on the stove, and simmer until just melted.
Remove from the heat, and stir in the heavy whipping cream
and lemon.
Slowly add in the egg yolks, whisking continuously until well combined, and the sauce is smooth and thickened.
Layer a crab cake, asparagus, a poached egg and some sauce on each of four plates and serve.
Enjoy
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Keto Asparagus Crab Cake Eggs Benedict
Ingredients
For the crab cakes:
- 8 oz. Crab meat
- 1 C. Pork rind crumbs
- 1 Large egg
- ¼ C. Chopped green onions
- 1 tsp. Dijon mustard
- 2 Tbsp. Mayonnaise
- 1 tsp. Old Bay seasoning
- Salt and pepper to taste
- Oil or frying
- 16 Spears of asparagus
- 4 Large eggs poached
For the hollandaise sauce:
- 4 Egg yolks beaten
- 2 Tbsp. Heavy whipping cream
- 8 Tbsp. Butter unsalted
- Squeeze fresh lemon juice
- Salt to taste
Instructions
- Add the crab meat, pork rind crumbs, 1 large egg, green onions, dijon, mayonnaise, old bay seasoning and salt and pepper to taste in a mixing bowl. Knead with your hands to combine well.
- Heat a layer of oil in a skillet over medium high heat on the stove.
- Form the crab mixture into four evenly sized patties, and fry until cooked through and crispy on both sides.
- Remove, and set aside on a paper towel lined plate to drain.
- Pour most of the oil out of the skillet, reduce the heat to medium, and saute the asparagus with salt and pepper to taste until crisp tender. Remove, and set aside.
- Poach four eggs, and set aside.
- Add the butter to a saucepan over medium heat on the stove, and simmer until just melted.
- Remove from the heat, and stir in the heavy whipping cream and lemon.
- Slowly add in the egg yolks, whisking continuously until well combined, and the sauce is smooth and thickened.
- Layer a crab cake, asparagus, a poached egg and some sauce on each of four plates and serve.
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