This recipe for Whole30 Crab Cake Benedict combines an easy recipe for crab cakes along with a homemade hollandaise sauce and instructions for poached eggs using your sous cooker. Make this decadent breakfast in no time that’s healthy and delicious!
This breakfast combines so many of my favorite things and I’m so happy to share them! It starts with a Whole30 Crab cake that’s made by mixing lump crab meat along with a simple blend of spices and seasonings and a paleo blend of flour.
It gets seared to perfection in a skillet and then topped with a perfectly cooked sous vide poached egg and drizzled with homemade hollandaise sauce that’s also made easily in the sous vide. It’s the perfect breakfast to make for a fancy brunch or when you’re feeling like you need something fancy on a Whole30 reset.
Ingredients You’ll Need
For The Crab Cakes
- Lump Crab Meat – This type of crab meat is perfect for making a great textured crab cake and highly recommended.
- Mayonnaise – You can use store bought or make your own, just make sure it’s Whole30 compliant!
- Green Onion – Adds a mild onion flavor throughout as well as a pop of green color.
- Dijon Mustard – Gives the crab cake a perfect hint of tangy mustard flavor.
Capers – Adds a beautiful salty bite and texture.
- Seasonings – You’ll need some smoked paprika and black pepper to season the crab cakes.
- Paleo Flour – This helps bind the crab cake together. You can use a blend or a mix of almond flour, cassava flour and coconut flour. I like using Bob’s Paleo Flour Mix.
- Avocado Oil or Ghee – Gives the crab cake a nice golden crust when pan fried helping to keep the inside tender.
To Top The Benedict
- Sous Vide Poached Egg – Instructions below on how to make the perfect poached egg in your sous vide cooker.
- Sous Vide Hollandaise Sauce – This is also a sauce easily made in the sous vide.
- Fresh Chives – For a hint of onion flavor and fresh green color.
How To Make Whole30 Crab Cakes
Mix the crab cake ingredients. In a large bowl, combine the crabmeat, mayonnaise, green onion, mustard, capers, pepper, smoked paprika, and flour. Being careful to not break up the large crab lumps, mix until just combined.
Form the crab cakes. Divide crab mixture into fourths and form into uniform patties. Place on a parchment-lined baking sheet and freeze for about 20 minutes so that they firm up.
Cook and serve. Heat oil or ghee in a non-stick skillet. Once very hot, but not smoking, carefully set the crabcakes and sear until golden brown and slightly crispy, about 3-4 minutes per side. Using a spatula, carefully flip, and continue to cook on the other side for 3 more minutes. To serve, place crabcake on a plate, top with poached egg and hollandaise sauce. Garnish with fresh chives.
How To Poach An Egg Using Sous Vide
The sous vide is one of the best ways to poach an egg! Because the water bath stays controlled at the temperature you set, you can guarantee perfectly poached eggs every time.
- Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 145 degrees F and wait for it to come up to temperature.
- Using a slotted spoon, add eggs with the shell on to the water bath and cook for 45 minutes in the controlled temperature environment.
- Before cooking time is complete, make an ice bath. Gently remove the cooked eggs from the water bath with a slotted spoon and place right in the water bath. Cool for 60 seconds, remove and gently crack the egg open and place it on your crab cake.
Storing & Freezing
Storing Leftover Crab Cakes: Cooked crab cakes can be stored in an airtight container in the fridge for 1-2 days before reheating and serving.
Freezing Leftover Crab Cakes: Both cooked and raw crab cakes can be frozen by placing them on a parchment lined sheet pan and freeze until solid. Once solid, remove and place in an airtight container or bag where they will keep fresh for up to 3 months.