Food Glorious Food! My oldest son, Coby, was recently in the orchestra for the musical Oliver and the darn song “Food Glorious Food” will forever be stuck in my brain!!! However, the song is fitting because I love to cook and I love to eat and I have been doing a whole lot of both lately as I plow through finishing up my next book, Paleo Around The World – Italy! I am aware that I have been neglecting the recipe part of this blog which is what originally started Everyday Paleo to begin with, but I’m also aware of how much this little site has grown and how much support is needed to help others who are looking for answers as they begin or continue their paleo journey; and recipes alone do not provide all of the pieces to the puzzle. I’m hopeful that the information provided on this blog is inspiring and helpful to all of you, and all of us here at Everyday Paleo strive to give the highest quality information to you; straight from our hearts, knowledge and experiences.
However, we all have to eat and we want to eat WELL and I personally want my meals to be paleo and DELICIOUS so with that being said, I hope you enjoy my latest creation (thank you to our very own Dana Post for your inspiration for this one!):
Everyday Paleo Crab Cake Eggs Benedict!!!
Makes 4 crab cakes so double if necessary.
Crab Cakes
2 – 6 ounce cans of wild caught crab meat OR 12 ounces of fresh crab meat
2 tablespoons mayo
1 egg yolk
1 tablespoon minced chives
1 teaspoon Dijon mustard
1/2 teaspoon black pepper
Pinch of sea salt
A few drops (or more to taste) of your favorite hot sauce (I used Tapatio)
1. Pre-heat oven to 350 and line a baking sheet with parchment paper.
2. In a large mixing bowl, crumble in the drained crab meat (if using canned), check for any remaining pieces of shell, and break apart into small pieces.
3. Add the remaining ingredients to the bowl and mix well.
4. Make small “cakes” by using a ring mold or by simple forming them into small patties firmly with your fingers.
5. Bake in the preheated oven for 8-10 minutes or until the tops start to turn a light golden brown.
6. While the crab cakes are cooking, saute some spinach in some ghee or coconut oil and set aside and make the Hollandaise Sauce
Hollandaise Sauce
(If you doubled the crab cake recipe, you’ll want to also double the sauce recipe)
3 egg yolks
3 tablespoons extra virgin olive oil (*or other fat of your choice – see my note below for what we used and more ideas!)
2 tablespoons hot water
1 tablespoon lemon juice
Pinch of sea salt
Pinch of cayenne pepper
*I found some amazing rendered duck fat from pastured ducks at S&S Produce, one of our local food stores here in Chico, so I used some of the melted duck fat for our sauce. Feel free to use whatever fat you would like if you have another option like lard, tallow, ghee, butter from grass fed cows (if you tolerate full fat dairy) or even melted coconut oil!!
1. In a double boiler or medium metal mixing bowl, gently whisk the egg yolks.
2. Continue whisking the yolks while adding the hot water, oil/fat, lemon juice, salt and cayenne pepper to the bowl. Place the double boiler or metal bowl over boiling water (not IN the boiling water if using a bowl, just hold over the boiling water so the steam hits the bottom of the bowl) and whisk constantly until the sauce begins to thicken (about 30 seconds – 1 minute).
Poach as many eggs as you have crab cakes (as mentioned above, the recipe makes 4 but if you double the recipe, obviously poach more eggs if you need them!)
Now to eat!
On a plate start with a spoonful of the cooked spinach, top with a crab cake, top that with an egg, and spoon some of the sauce on top.
Now ENJOY!!
Yum! Thanks!
I don’t have crab on hand, but I have tuna……what do you think about tuna? I’ve heard albacore contains more mercury and to stay away from that, but what do you think?
I don’t worry too much about mercury levels in tuna, especially since we don’t eat it everyday. I would use the tuna, I think it would be just fine!
Is the recipe supposed to be 2 SIX ounce cans of crab meat… instead of 2 – 60 ounce cans?
Well, you COULD use 60 ounce cans but that would be crazy… Sorry about that, it’s fixed now!!! LOL!
This looks amazing! Could I do it with canned tuna or salmon?
Yes, canned tuna or salmon would work just fine!
You’ve inspired brunch this weekend! I’m looking forward to your book–eating Paleo Italian is always a problem for me.
Thank you Emily!
Ok so I have been coming to your site here for about 6 months and first I want to say thank you! Not only is my family eating healthier foods, but they want to exercise with me and frankly my almost 2 year old wont even touch bread or most grains. I am so thankful for all the posts you make and also I have your cookbook on my wishlist!! Cannot wait to get it!! Plus I am so incredibly happy you made this post, we love eggs benedict and I used to put imitaion crab on ours, but not anymore can’t wait to try it out!
Thank you Brittany and I’m so glad to hear that your family is getting healthier together. Awesome!
can we use a bacon mayo? instead or will that mess with flavors?
This looks great! I’m going to put this up on our We Heart Food board at CrossFit Long Beach. Happy New Year to team Everyday Paleo!
Gina
Sarah, you are my new favorite person and I am having so much fun learning with you and Jason on the podcast. Thank you for sharing your journey and helping to inspire people around the world. My mom and I are devouring your first cook book paleo everyday. And I am blogging with my community of friends about it. so fun!
ps. this recipe looks awesome. I keep shoping pictures to my husband and he’s all…really that’s on your diet. I’ll get him on paleo one day.
thank you so much Ashley!! Blogging about your journey is AWESOME and a great way to share with others what you are doing and it helps keep you accountable. Good for you!! Keep on cooking those yummy meals for hubby and he’ll be on board before you know it. Paleo is delicious!
Made this last night, subbed Wild Canned Salmon for the Crab (because its what I had) and it was soooo good.
First experience poaching eggs, that was interesting 🙂
Another wonderful recipe! Made it this tonight for dinner and yet again the whole family loved. I also whipped up some rice from the new cook book, added some chicken and lunch for tomorrow is pre made. Thanks for everything
,
This was AMAZING! Made it exactly as stated and had it for breakfast and dinner for four days straight! Can’t waste the leftovers! Thanks for making one of my favorite breakfast dishes (now THE favorite!) paleoized!
We make the salmon cakes from your first book & eat with eggs….but this looks even better! Cannot wait to try the recipet.
We make the salmon cakes from your first book & eat with eggs….but this looks even better! Cannot wait to try the recipe.
Wow that looks amazing!!!
Hi
I am new to the paleo lifestyle, and am pescatarian, would there be an issue with me transitioning to the paleo diet?
I made these for Mother’s Day brunch yesterday for my husband, mom, and mother-in-law (the latter two of which are always skeptical about paleo recipes) and they turned out DIVINE! First time cooking with crab OR cooking any sort of benedict. Fresh crab was pretty expensive, but well worth the splurge on this day. 16oz of crab made us 6 crab cakes, so the husband and I each had another for dinner. 🙂 I also added a few roasted medallions of sweet potato underneath the sauteed spinach.
Thank you!
So glad you liked the recipe, thank you!
Sarah – are you on FB?
Holy cow yes! : ) https://www.facebook.com/everydaypaleo
First of all, this looks seriously delicious.
I had one question though – I don’t have any way to make a paleo mayo. Is it really necessary for the crabcakes? Or are there any other substitutions I could use?
Thanks!