Crab Cakes Eggs Benedict

Name: Crab Cakes Eggs Benedict
Yield: 4 - 6 large crab cakes or about 18 hors d'ouevres
Ingredients: 1 pound coarsely chopped (NOT MINCED) fresh or frozen cooked crab meat; 3/4 cup + 1 cup cracker crumbs; 4 tbsp mayonnaise; 1 tsp lemon zest, minced; 2 tsp Worcestershire Sauce; 1/2 tsp salt; 1/2 tsp pepper; 2 tsp hot sauce (optional); 2 eggs, lightly beaten; Aprox 2/3 cup canola oil for frying; FOR THE HOLLANDAISE SAUCE; 3 egg yolks; 1/2 tsp yellow mustard (or Dijon if you prefer); 1-2 tbsp lemon juice; 1/2 tsp dry summer savoury (or dill or tarragon); 1/2 cup hot melted butter

Crab Cakes Eggs Benedict was pinched from <a href="http://www.nlrockrecipes.com/2013/09/crab-cakes-eggs-benedict.html" target="_blank">www.nlrockrecipes.com.</a>

"Maryland meets Newfoundland in this indulgent version of Eggs Benedict, perfect for a celebration brunch...."

INGREDIENTS

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1 pound coarsely chopped (NOT MINCED) fresh or frozen cooked crab meat

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3/4 cup + 1 cup cracker crumbs

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4 tbsp mayonnaise

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1 tsp lemon zest, minced

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2 tsp Worcestershire Sauce

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1/2 tsp salt

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1/2 tsp pepper

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2 tsp hot sauce (optional)

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2 eggs, lightly beaten

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Aprox 2/3 cup canola oil for frying

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FOR THE HOLLANDAISE SAUCE

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3 egg yolks

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1/2 tsp yellow mustard (or Dijon if you prefer)

•

1-2 tbsp lemon juice

•

1/2 tsp dry summer savoury (or dill or tarragon)

•

1/2 cup hot melted butter

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