With such a wide-variety to choose from, seafood can be enjoyed at any mealtime. Yes, that’s right, even for breakfast! I love recipes that are both easy to prepare and delicious! Today’s featured recipe is made with high quality prepared crabmeat. Yes, just open the container and this protein rich and low FODMAP crab is ready to go!
I decided to get a little fancy in the kitchen when creating this recipe and made a homemade hollandaise sauce! My low FODMAP crab eggs benedict is the perfect recipe to up your brunch or breakfast game.
Low FODMAP Crab Eggs Benny | Serves one
1 Foods By George Plain English Muffin (sliced in half, thawed)
2 oz crabmeat (Jumbo Lump Little River Seafood brand available at Whole Foods)
Hollandaise sauce (see recipe below)
2 poached eggs
Lemon wedge, garnish
Hollandaise Sauce Recipe
1 egg yolk
2 tsp fresh lemon juice
2 ounces melted butter
dash of salt
pinch of cayenne (if desired)
Whisk egg yolk and lemon juice in stainless steel bowl until mixture has thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk mixture quickly. Slowly pour in the melted butter and continue to whisk until the sauce becomes thickened. Remove from heat. Add in the cayenne and salt, if desired. Cover the bowl with aluminum foil and keep in a warm area until ready to serve.
1. Make hollandaise sauce. Set aside.
2. Cut in half and toast the thawed English muffin.
3. Heat crabmeat in microwave for thirty seconds. Place warm crabmeat on top of English muffin – keep warm.
4. Poach the eggs – I followed these instructions.
5. Add a poached egg on top of each crabmeat layer.
6. Pour one small dollop of hollandaise sauce on each English muffin.
7. Garnish with parsley and a lemon wedge!
Dish on Fish, an initiative sponsored by the National Fisheries Institute also has a great selection of fish recipes & nutritional information for seafood lovers!
This is a sponsored conversation written by me on behalf of National Fisheries Institute. The opinions and text are all mine.