Crab Benedict
This mouthwatering crab Benedict recipe is for hungry brunch enthusiasts who don’t want just a traditional eggs Benedict.
Servings: 4 servings
Calories: 840kcal
Ingredients
Crab Benedict
- 4 Omaha Steaks Gourmet Crab Cakes, frozen
- 4 poached eggs
- 2 English muffins, halved, lightly toasted
- White wine sauce
White Wine Sauce
- 6 tablespoons butter
- 6 tablespoons flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon dry white wine or sherry
- 1 teaspoon white pepper
Instructions
Crab Benedict
- Preheat oven to 400 degrees Fahrenheit and spray sheet pan with nonstick cooking spray.Arrange 4 FROZEN crab cakes with a minimum of 1 inch between pieces.
- Bake 15 minutes on center rack, carefully flip with spatula, and bake additional 5minutes until golden brown.
- Place 1 prepared crab cake on each muffin half and top with one poached egg.
- Top with prepared white wine sauce.
White Wine Sauce
- Melt butter in medium saucepan, then remove from heat, blend in flour, return to heat, stir, and cook a few more minutes.
- Gradually stir in broth and simmer, stirring constantly until thickened.
- Gradually blend in cream, then wine/sherry, and season to taste with white pepper.
- Serve immediately over crab benedict.
Nutrition
Calories: 840kcal | Carbohydrates: 43g | Protein: 49g | Cholesterol: 610mg | Sodium: 1310mg | Fiber: 4g