HUNGRY GIRL Creamy Crab Cakes Benedict

By Castrofilippo

PER SERVING (1/4 recipe, 1 crab cake)
149 calories
3.25g fat
912mg sodium
12.5g carbs
1.5g fiber
3.5g sugar
17g protein

Ingredients

• CRAB CAKES
• 2 1/2 slices light white bread, lightly toasted
• Two 6-ounce cans lump crabmeat, drained
• 2 tablespoons finely diced onion
• 1 teaspoon chopped garlic
• dash each salt and black pepper
• 1 wedge of the Laughing Cow Light Creamy Swiss cheese
• 1 tablespoon fat-free mayo
• 1/2 tablespoon Hellmann's Dijonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon light whipped butter or light buttery spread, room temp
• 1 cup plus 3 tablespoons fat-free liquid egg substitute, divided
• Optional: Hot Sauce
• SAUCE
• 1/4 cup fat-free mayo
• 1 tablespoon Hellmann's Dijonnaise
• 1 tablespoon light whipped butter or lightly buttery spread, room temp
• 1 tablespoon lemon yogurt or 1 tablespoon plain yogurt with a drop of lemon juice

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 450 degrees.

2. Combine all sauce ingredients in a bowl and mix well. Set aside.

3. Tear lightly toasted bread into pieces and place ina blender or food processor. Pulse until reduced to crumbs, and then transfer to a second bowl.

4. Add crabmeat, onion, garlic, salt and pepper to the bowl of crumbs. Gently mix and set aside.

5. Break cheese wedge into pieces and place in a small bowl. Add mayo, Dijonnaise, lemon juice, butter and 3 tablespoons egg substitute. If you like, add a few drops of hot sauce. Whisk until smooth.

6. Pour the cheese-egg mixture over the crabmeat mixture and gently mix.

7. Spray a baking sheet with nonstick spray. Take 1/4 of the crab cake mixture and gently form it into a ball. Place it on the sheet and flatten it into a cake about 1/2 inch thick. Repeat with remaining crab mixture so that you have four crab cakes.

8. Bake in the oven until crab cakes are slightly firm and cooked through, about 14 minutes.

9. Meanwhile, bring a skillet sprayed with nonstick spray to medium heat on the stove. Add remaining 1 cup egg substitute and scramble until fully cooked, about 4 minutes.

10. Plate crab cakes and evenly top with scrambled egg substitute. Give sauce a stir and evenly spoon over the scrambled egg substitute.