Crab Cakes Eggs Benedict

Ingredients

• •½ cup celery
• •⅓ cup bread crumbs
• •4 eggs
• •3 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

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Method

From foodista.com — read the original

1. 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.
2. 2In 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.
3. 3Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
4. 4Heat 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.
5. 5Cook 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.
6. 6Add 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.
7. 7Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.