Benedict Crab Cakes

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 200°F.
  • In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
  • Shape into 4 patties, about 1/2 inch thick.
  • Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
  • Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
  • Place on serving plate; place in oven to keep warm.
  • In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
  • Heat over low heat until warm.
  • Remove from heat.
  • Slowly beat in hot melted butter until smooth.
  • Cover; set aside.
  • In medium skillet, bring vinegar and water to a simmer over medium heat.
  • Add 4 eggs; reduce heat to a low simmer.
  • Cook eggs 2 to 3 minutes or until whites are set.
  • With slotted spoon, place 1 poached egg on each crab cake.
  • Spoon mock hollandaise over each.
  • If desired, garnish with fresh dill sprigs.
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