Ingredients
- 1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
- 1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
- 2 large eggs
- 1/4 cup red or yellow bell pepper, finely chopped
- 1/4 cup light mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup flour (for dredging)
- 1 1/2 cups Panko or tradtional bread crumbs, optional
- 1/4 cup canola or olive oil
- 8 large eggs, poached
- 1/4 cup water or skim milk
- 1 tablespoon lemon juice, freshly squeezed
- 1 slice of white sandwich bread, torn into pieces
- 1/4 cup butter, melted
- Salt to taste
- 3 fresh basil leaves
Description
<strong>Blogger, Julie Van Rosendaal Of <a Href="http://dinnerwithjulie.com/">dinnerwithjulie.com</a> Shares A Recipe. </strong> <br> Wow Guests With A Delicious Twist To Traditional Eggs Benedict Featuring Crab Cakes.
Betty Crocker
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