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Crabcake Eggs Benedict Recipe

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This recipe for Crabcake Eggs Benedict, by , is from Cooking for Gigi, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tom D'Amour

Category:
Category:

Ingredients:  
Ingredients:  
1 6oz. package of Phillips crabcakes
2 tablespoons cooking oil
1 package of McCormick Hollandaise Sauce
1/2 stick butter
1/2 cup milk
1/2 cup water
2 eggs
1 tablespoon butter
Chives or green onion
Salt and pepper

Directions:
Directions:
Defrost crabcakes. Preheat oven to 200 Make Hollandaise sauce as per the package directions using the butter, water and milk. Add salt and pepper to taste. Keep warm and set aside. Heat oil in a large frying pan over medium heat. Over medium high heat, cook crabcakes, turning only once, until dark golden brown on both sides, 6 - 8 minutes total. Transfer to two plates and put in a 200 oven to keep warm. In a small saute pan melt a tablespoon of butter. Crack two eggs into the pan being careful not to break the yolks. When the egg whites start to turn white, add a tablespoon of water to the edge of the pan and cove the pan. Remove the crabcakes from the oven. When the eggs start to get a white glaze on top of the yolk, remove from heat and place one egg on top of each crabcake. Spoon some Hollandaise on top and sprinkle on some chives or chopped green onions.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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