Enjoy a delicious, healthy Crab Eggs Benedict for a lot less fat and calories, but still with all the flavors you'd expect. Just 5 Points per serving makes this a great idea for a Weight Watchers Breakfast Recipe.
Poach 2 egg whites using a poaching pan or by following the instructions.
Empty lump crab meat into a bowl, and drain it of any excess water.
To make the Hollandaise Sauce: Start by melting the butter in a small saucepan on low heat. Cook until butter is melted and turns golden in color. Set aside.
In a medium sized saucepan, whisk together ¼ cup of the non-fat buttermilk, cornstarch, salt, and cayenne pepper until smooth and well combined.
Add in the rest of the buttermilk and liquid egg substitute.
Set the pan on medium-low heat, and whisk continuously until it begins to simmer and thicken.
Remove from heat and whisk in the lemon juice and butter.
On a plate, set one toasted English muffin half and top it with ¼ of the total crab meat. Then gently place your poached egg on top.
Top each Crab Eggs Benedict with about ¼ cup of the hollandaise sauce, and garnish with fresh chives.
Nutrition
Nutrition Facts
Crab Eggs Benedict Recipe
Serving Size
1 Crab Eggs Benedict
Amount per Serving
Calories
180
% Daily Value*
Fat
4
g
6
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.