Crab Cake Eggs Benedict

Ingredients

Crab meat

1 lb, fresh or canned

Mayonnaise

1/2 cup

Dijon mustard

1 tablespoon

Worcestershire sauce

1 teaspoon

Eggs

6 (1 for the crab cakes, 4 for poaching, 1 for the hollandaise sauce)

Breadcrumbs

1/2 cup

White vinegar

1 tablespoon

Salt and pepper

to taste

Chives

2 tablespoons, finely chopped

Butter

1/2 cup, melted (for hollandaise sauce)

Lemon juice

1 tablespoon (for hollandaise sauce)

Instructions

1. In a large bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, one beaten egg, breadcrumbs, and season with salt and pepper. Form into 4 patties and refrigerate for at least 15 minutes.
2. In a large skillet over medium heat, cook the crab cakes until golden brown, about 4 minutes per side. Set aside and keep warm.
3. To poach the eggs, fill a large saucepan with water, add vinegar and bring to a gentle simmer. One by one, crack the eggs into a small dish and slide them into the water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on kitchen paper.
4. For the Hollandaise sauce, place 1 egg yolk, lemon juice, and a pinch of salt in a blender. Blend until smooth. With the blender running, slowly pour in the melted butter and continue to blend until the sauce is thick and creamy.
5. To assemble, place a crab cake on each plate, top with a poached egg, drizzle generously with the Hollandaise sauce, sprinkle with chives, and season with extra salt and pepper.
6. Serve immediately and enjoy this gourmet take on the traditional Eggs Benedict.