Benedict Crab Cakes

Directions

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