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Crab Cake Benedict with Almond-Mustard Sauce

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4 crab cakes


Almond-Mustard Sauce

  • 2 tablespoons dijon mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons plain almond milk
  • salt and black pepper to taste

Crab Cake Benedict

  • 1/4 cup plain breadcrumbs
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh green onions
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground pepper
  • pinch of cayenne pepper
  • 2 large eggs lightly beaten
  • 10 ounces jumbo lump crabmeat
  • 2 tablespoons vegetable or canola oil
  • 1 tablespoon unsalted butter
  • 4 eggs cooked to your liking we poached ours
  • fresh greens
  • fresh parsley for garnish


  • In a small bowl, combine the dijon mustard, mayonnaise, almond milk, and salt and black pepper to taste for the almond-mustard sauce. Whisk until smooth. Thin out if necessary and transfer to an airtight container. Refrigerate until you are ready to use.
  • In a medium bowl, combine the breadcrumbs, parsley, green onions, mayonnaise, lemon juice, salt, black pepper and eggs. Mix until fully combined and moist. Gently fold in the crabmeat.
  • Form the crab cake mixture into 4 equal sized patties. Set aside.
  • In a large nonstick sauté pan set over medium-high heat, add the vegetable oil and butter. Swirl until the butter has melted and then add each of the patties. Cook for about 5 minutes on each side or under brown and crispy. Transfer the crab cakes to a plate that has been lined with a paper towel.
  • Prepare your eggs to your liking. Serve the crab cakes on a bed of fresh greens. Top with eggs and sprinkle with fresh parsley. Serve the almond-mustard sauce on the side. Enjoy immediately!