Crab Cakes Benedict

Crab Cakes Benedict
Or Just Simply Crab Cakes!
Difficulty: Easy

 

 Ingredients
1  16 oz. fresh jumbo lump crab meat
1 cup roasted red pepper, diced
1 cup onion, diced
1/2 cup green onions, chopped
zest of 1 lemon
1 tbsp fresh lemon juice
2 tbsp mayonnaise
1/2 tsp Old Bay Seasoning
1/2 cup panko bread crumbs
1/2 tsp Dijon mustard
1/2 tsp garlic, minced
1 egg yolk
pepper
4 English muffins, split and toasted
8 eggs, fried over easy

Directions
Preheat oven to 375 Degrees F.  In a large mixing bowl; mix the first 13 ingredients well. Form patties and place on a parchment paper lined baking sheet sprayed with cooking spray.  Bake for 30-40 minutes, depending on the thickness of your patties.
Serve crab cakes on split and toasted English muffins, then a fried egg on each crab cake and top with Hollandaise Sauce (Recipe below)
Yields 8 Patties, 4 servings

Hollandaise
Ingredients
2 large egg yolks
1 tbsp warm water
1 tbsp fresh lemon juice
1/2 tsp coarse salt
1/2 cup (1 stick) unsalted butter

Directions
In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
Serves 4