Benedict Crab Cakes

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1/2 cup finely chopped red bell pepper
• 1/3 cup progresso plain bread crumbs
• 1/3 cup finely chopped celery
• 2 tablespoons finely chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon lemon pepper seasoning
• 2 eggs, slightly beaten
• 1 tablespoon butter
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon dried dill weed
• 1/4 cup hot melted butter
• 1 tablespoon vinegar
• 4 cups water
• 4 eggs

Recipe

• 1 heat oven to 200°f.
• 2 in medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
• 3 shape into 4 patties, about 1/2 inch thick.
• 4 melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
• 5 add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
• 6 place on serving plate; place in oven to keep warm.
• 7 in small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
• 8 heat over low heat until warm.
• 9 remove from heat.
• 10 slowly beat in hot melted butter until smooth.
• 11 cover; set aside.
• 12 in medium skillet, bring vinegar and water to a simmer over medium heat.
• 13 add 4 eggs; reduce heat to a low simmer.
• 14 cook eggs 2 to 3 minutes or until whites are set.
• 15 with slotted spoon, place 1 poached egg on each crab cake.
• 16 spoon mock hollandaise over each.
• 17 if desired, garnish with fresh dill sprigs.