Crab Cakes Eggs Benedict

Name: Crab Cakes Eggs Benedict
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: French
Ingredients: ½ cup Celery (1/2 cup finely chopped celery); ⅓ cup Bread Crumbs (1/3 cup fine dry bread crumbs); 4 pieces Egg (4 Eggs); 3 pieces English Muffin (3 English Muffins); 1 package Hollandaise Sauce (1 package Knorr Hollandaise Sauce Mix); 3 drop Sriracha (3 drops hot sauce); 1 lb Lump Crabmeat (1 pound lump crab meat); ½ cup Mayonnaise (1/2 cup mayonnaise); ½ cup Yellow Onion (1/2 cup finely chopped onion); 2 tbsp Parsley (2 tablespoons minced parsley); ½ tsp Steak Seasoning (1/2 teaspoon seafood seasoning); 6 tbsp Salted Butter (6 tablespoons unsalted butter); ½ tsp Worcestershire Sauce (1/2 teaspoon Worcestershire sauce)

30 minFrench

Servings3

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Pescatarian

Steps

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