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Crab cakes eggs Benedict
Crab cakes take the place of Canadian bacon in this version of the popular brunch dish

The formed crab cakes need to chill 1 hour before frying.

The poached eggs can be made in advance (see Method)

Quantities are easily doubled or tripled

Ingredients

For the crab cakes
1lb lump crab meat
1 eggs
1 generous tablespoon Hellmanns mayonnaise
1/2 teaspoon Dijon mustard
1/2 tablespoon Worcestershire sauce
1⁄4 cup fresh parsley, minced
1/4 cup crushed saltines
Vegetable oil

For the hollandaise
4 large egg yolks
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon House salt
Pinch of freshly ground white pepper
1/2 cup hot melted butter

For the poached eggs
4 large eggs
1 tablespoon white wine vinegar
Pinch of House salt

For the muffins and final assembly
2 English muffins, split
4 tablespoons butter
Paprika
Fresh parsley or celery leaves

Methods

For the crab cakes

Discard any cartilage or shell from crab meat. Mix together eggs, mayonnaise,
mustard, Worcestershire sauce, parsley and cracker meal in a mixing bowl

Add crab, taking care not to break up crab meat. Press crab mixture into a 1/2 cup
measure then remove to a plate and lightly press down on the cake. Repeat with the
remaining crab, creating 4 cakes. Cover with plastic wrap and refrigerate at least 1
hour and up to 1 day

Pour vegetable oil into a large skillet to a depth of 1⁄4 inch and heat over medium high
heat until shimmering. Fry the cakes until golden brown, turning once, about 5
minutes per side.

Remove to a paper towel lined plate and set aside

For the hollandaise sauce
Add the yolks, lemon juice, salt and pepper to a food processor fitted with the metal
chopping blade and blitz together 10 to 15 seconds. Keep the motor running and add
the hot melted butter drop by drop. As the mixture thickens add butter in a slow
steady stream. When about half the butter is in you can pour a little faster. Continue
blending until thick and satiny. Pour the hollandaise into a small serving container

For the poached eggs
Fill a large skillet with 3 inches of water and bring to the boil over high heat. Add the
vinegar and the salt and stir to combine. Break the eggs onto 4 small plates and move
them to near the skillet of simmering water. Lower the lip of each plate half an inch
BELOW the surface of the water and let the eggs flow out. Cover the pan with a lid
and turn off the heat and set a timer for 3 minutes. Remove the poached eggs from
the water with a slotted spoon and let them drain a bit before moving to a plate lined
with paper towels. Poached eggs can be made in advance: poach the eggs as directed.
When they are finished, remove them to a large bowl of cold water. Refrigerate,
uncovered, until you need them (up to 3 days). Simmer the eggs in boiling water for
30 seconds to warm them through

For the muffins and final assembly
Toast the split English muffins until lightly golden brown. Butter each half with 1
tablespoon butter. Arrange two buttered English muffins on two plates

Top each English muffin half with a crab cake and each crab cake with a poached egg.
Pour hollandaise sauce over each egg. Sprinkle the hollandaise with paprika and
garnish the plate with fresh parsley.

Makes 2 servings

Note: The FDA warns that the very young, the very old, the very pregnant, and those
with a compromised immune system should not eat raw or under cooked eggs;
otherwise, use fresh eggs straight from the refrigerator and avoid mixing whites and
yolks with their shells