Crab Cakes Eggs Benedict

Name: Crab Cakes Eggs Benedict
Ingredients: 1/2 cup finely chopped onion; 1/2 cup chopped celery finely; 6 tablespoons unsalted butter; 1 pound lump crab meat; 1/3 cup dry bread crumbs fine; 1/2 cup mayonnaise; 1/2 teaspoon seafood seasoning; 1/2 teaspoon worcestershire sauce; 3 drops hot sauce; 2 tablespoons parsley minced; 1 package hollandaise sauce Knorr, prepared according to package directions; 2 English muffins; 1/2 teaspoon white vinegar optional; 4 eggs

14 ingredients

5 steps

Ingredients

1/2 cup finely chopped onion
1/2 cup chopped celery finely
6 tablespoons unsalted butter
1 pound lump crab meat
1/3 cup dry bread crumbs fine
1/2 cup mayonnaise
1/2 teaspoon seafood seasoning
1/2 teaspoon worcestershire sauce
3 drops hot sauce
2 tablespoons parsley minced
1 package hollandaise sauce Knorr, prepared according to package directions
2 English muffins
1/2 teaspoon white vinegar optional
4 eggs

Directions

1

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

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.
3

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.
4

Heat 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.
5

Fill a medium sized sauce pan half way with water. Add 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. Remove eggs one at a time with a slotted spoon.