Ingredients
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1,8,6
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2,1/4,2
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1/2,1,1
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2,2
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1,2
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2,2
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2,1/4
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1/4
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2 - 3
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-
-
-
-
-
Directions
Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!,For best results, make the crab cakes 1 day or at least 1 hour ahead. This helps hold them together so they dont fall apart when cooking. Once the crab cakes are ready the rest comes together easily. If you are unsure about poaching eggs, there are tons of YouTube videos that show you the process. I usually do them 2 at a time.,This dish was inspired and adapted by a meal I recently had at a dinner sponsored by Avocados from Mexico and the Egg Board. It was so good I knew I wanted to recreate this at home. I adapted the recipe, originally created by Diane Henderiks, RD. If you follow me on Instagram you probably saw this in my Instastories! If you dont follow my Instagram, you should! I share tons of how-to video demos and behind the scenes.
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Steps
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1
Done
|
In Small Mixing Bowl, Whisk Together Remaining Ingredients |
|
2
Done
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Add Yogurt Mixture to Crab Meat and Gently Combine, Do not Over Mix. |
|
3
Done
|
Shape Into 6 3 1/2 Inch Cakes, Refrigerate 1 Hour or as Long as Overnight. |
|
4
Done
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Gently Combine All Ingredients Together in a Medium Bowl. Let Sit at Room Temperature Until Ready to Serve. |
