My favorite paleo breakfast in the world is to have a crab cakes with a poached egg and some paleo hollandaise sauce on top. I just don’t think I could ever tyre of that sophisticated combo. My all time number one is Eggs Benedict with Lobster. Not paleo, but I only have this on Christmas day and in this house, Christmas is not for thinking about our health.
I usually save this delightful delicacy for special occasions, but I decided that weekends have to celebrated in every way possible. And what better way of starting out the weekend, than with your favorite breakfast?
Crab cakes by themselves are a little bland in my opinion. It’s all about the sauce that accompanies them. Hollandaise sauce is very rich and you only need a little dollop with a lovely soft poached egg, to completely change this from bland to out of this world.
Of course these are traditionally full of bread and potato, but I used cauliflower to substitute, as I have in many of my recipes. Remember that cauliflower does not have a strong flavor, so you really need to add the little extras to give your cake some oomph.
This recipe makes 15 small cakes. I froze 13 so that I don’t have to make this again for a while. They freeze very easily and are just as good as fresh.
- 1 Ib Crab Meat
- 1 Cup Cauliflower* - Steamed
- 3 Green Onions - Finely Chopped
- ¼ Cup Paleo Mayonnaise or Regular
- 1 Free Range Organic Pasture Egg
- 1 tsp Dry Mustard*
- 1 Tbs Capers*
- 1 Lemon - Juiced
- 1 Cup Fresh Parsley - Chopped*
- 3 Cloves Garlic - Crushed or 1 Tbs Garlic Powder*
- Pinch Cayenne Pepper*
- Freshly Ground Black Pepper
- * Optional
- Steam cauliflower and in a large bowl, smash into crumbs with a fork.
- Mix remaining ingredients into bowl.
- Drop into a round cookie cutter on a baking tray covered with parchment paper.
- Bake at 350F until firm 15-20 minutes. To make them crispy on the edge and browned.....
- In a skillet on med-high heat, melt some heat stable oil - Coconut, ghee
- When the oil is hot, place 2-3 cakes in pan and cook for 2 minutes on each side until golden brown.
- 3 Egg Yolks
- 1 Tbs Water
- Few Drops Fresh Lemon Juice
- 4 oz Ghee - Room Temp
- 1 Pinch Cayenne Pepper
- Freshly Ground Salt and White Pepper
- To Make Hollandaise Sauce
- Whisk Yolks, lemon juice and water in a pan.
- Very lightly cook eggs on low, whisking constantly, until thick. 1½ - 2 minutes. Keep taking the pan off the heat so the eggs don't cook too quickly.
- Slowly add small blobs of ghee and whisk. Let ghee fully absorb before you add more.