Crab cake Benedict

By Dunjab

Ingredients

• 2 Tbsp. sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 Tbsp. fresh lemon juice
• 1 1/4 tsp. seafood seasoning
• 1 Tbsp. prepared horseradish
• 1/4 tsp. freshly ground black pepper
• 1 lb. fresh lump crabmeat, drained
• 1 Tbsp. butter
• 2 Tbsp. olive or vegetable oil
• 2 English muffins
• 4 thick slices Canadian bacon
• 4 large eggs
• Simple Hollandaise

Preparation

Step 1

Simple Hollandaise
Place 2 pasteurized egg yolks, 2 Tbsp. water, and 1/8 tsp. cayenne pepper in a blender. With motor running, add 10 Tbsp. melted butter in a slow, steady stream. Stir in 1 to 2 Tbsp. fresh lemon juice and 1/8 tsp. salt.

Preparation
Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm.

Split and toast English muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.