Mother’s Day BF: Avocado Crab Cakes Eggs Benedict, Crunchy French Toast, and more!

Mother’s Day is always a fun, crazy time in the Wong’s kitchen! The 7th or so (we’ve lost count) annual “surprise-but-not-really-a-surprise” Mother’s Day (or M.D.) breakfast this year was themed by the older sis as “hipster”. And hipster we tried. These days though, what is hipster. Who knows? So we just took a whole bunch of scraps from here and there, pieced it all together, and voila!

Recipes will be linked below.

Avocado Crab Cakes Eggs Benedict

INGREDIENTS

• 1 egg
• 2 Tbsp green onion, chopped
• ¼ cup roasted red pepper, chopped (you can leave this out)
• 1 Tbsp melted butter
• 8 oz lump crab meat
• 2 cup panko bread crumb, half of them divided
• ¼ tsp salt
• ½ tsp pepper
• pinch cayenne
• ¼ tsp OLD BAY seasoning
• 2 avocados, mashed
• Trader Joe’s Hollandaise Sauce or you can make your own
• 8-9 eggs to poach
• 1 can of biscuits (you can use any kind of bread you want, English muffins, etc)

DIRECTIONS

1. Combine all the crab cake ingredients in a bowl (reserving one cup of Panko for the coating). Form into 1 tbsp mini patties, about 1 inch thick. Place remaining Panko in a bowl. One at a time, place the patties in the Panko and press until well coated on all sides with bread crumbs. Place on a plate and refrigerate until ready to use.
2. Meanwhile, bake biscuits into small rounds. You may have to trim them in half to make them smaller.
3. In a pan over medium high heat, heat up some olive oil. Add the crab cakes to the pan, cooking in the bacon grease until golden brown on the underside, flip carefully and cook on the other side until cooked through, about 3 minutes per side. Remove from heat.
4. Poach eggs. Then get ready to assemble!

This is how it’ll go: Biscuit, Crab Cake, Avocado, Egg, Hollandaise.

Crunchy French Toast recipe here!

Zucchini Muffins from my recipe here  .

HK egg waffles here. The machine can be found here. 

Her children rise up and call her blessed. Proverbs 31:28