Crab Cake Benedict with Lemon Hollandaise

This recipe was developed by Chef Chris Alexander at the University of Dayton during one of our product trainings.

Yields: 4
Serving Size: 1

Ingredients

2 GF bagels
4 Mind Blown crab cakes
4 Acremade egg patties
1/4 c. Acremade egg replacer
2/3 c. water
1/3 c. lemon juice
1/4 tsp. salt
Dash of white pepper
Dash paprika
Dash cayenne pepper
8-12 tomato slices
1 c. fresh spinach

Preparation

1. In a mixing bowl, add egg powder, water, and lemon juice and mix until blended. Place this bowl over boiling water, and whisk until thickened and cooked.
2. Add this mixture to a blender/robo coup and blend, ensuring that the mixture is smooth. Add in the seasonings and continue to blend (you may need to add additional warm water until the desired consistency is reached.
3. Taste and adjust the seasoning or add more lemon juice as desired.
4. Spray three pans with non-stick spray. In the first pan, place the crab cakes. In the second pan, place the egg patties. In the third pan, place the bagels.
5. Heat the egg and the crab cake until a temperature of 165 degrees is reached.
6. Heat the bagels until warm and toasted.
7. Once all items are heated, place plates out to build the benedicts.
8. To assemble, arrange in the following order: bagel, spinach, sliced tomatoes, crab cake, egg patty, and lemon hollandaise.
9. Serve immediately.