Crab Cakes Eggs Benedict

Ingredients

• •½ cup celery
• •⅓ cup bread crumbs
• •4 eggs
• •3 english muffins
• •1 package hollandaise sauce mix
• •3 drops hot sauce
• •1 pound lump crab meat
• •½ cup mayonnaise
• •½ cup onion
• •2 tablespoons parsley
• •½ teaspoon seafood seasoning
• •6 tablespoons butter
• •½ teaspoon worcestershire sauce
• •¼ teaspoon salt
• •¼ teaspoon pepper
• •½ teaspoon white vinegar

Method

Adapted from foodista.com

1. 1Prepare the crab cakes: Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender.
2. 2Transfer to a bowl.
3. 3Stir in crab and bread crumbs.
4. 4In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste.
5. 5Stir into crab mixture until combined well.
6. 6Line a baking sheet with wax paper.
7. 7Form crab mixture into 6 flattened rounds.
8. 8Chill crab cakes, covered with plastic wrap, at least 1 hour.
9. 9Heat 1 tablespoon butter over moderate heat until foam subsides.
10. 10Cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.
11. 11Cook remaining cakes in remaining tablespoon butter in same manner.
12. 12Prepare Knorr Hollandaise Sauce according to package instructions.
13. 13Poach the eggs: Fill a medium sized sauce pan half way with water.
14. 14Add ½ teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together).
15. 15Bring to a gentle boil.
16. 16Carefully add eggs (1-2 at a time works best).
17. 17Poach eggs for 2-3 minutes or until yolk has set to your preference.
18. 18Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.