CRAB CAKES BENEDICT

By LisaRich

AWESOME!

Ingredients

• 6-8 SLICES TOASTED ITALIAN OR RUSTIC BREAD
• 1 Shallot, finely sliced
• 1 tsp butter
• 1 Egg
• 1 tsp Worcestershire sauce
• 1 Tbsp Lemon Juice
• 2 tsp Colemans dry mustard
• 2 Tbsp Mayo
• 1/4 tsp Cayenne Pepper
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 Tbsp Fresh Dill
• 1 lb Lump Crabmeat
• 3/4 C Breadcrumbs
• Vegetable oil for sauteing
• Poached egg for each crab cake
• Hollandaise Sauce

Details

Servings 6

Preparation

Step 1

Melt butter in saute pan, add shallots until tender. In a bowl combine egg, worcestershire sauce, lemon juice, dry mustard, mayo, cayenne pepper, salt and pepper, mix well.

Add Shallot, dill, crab cake and bread crumbs and gently fold till all is wet.

Heat oil in saute pan, make patties, and cook. Do not turn them over too quickly, wait till they are good and brown then turn.

Poach eggs, and put one poached egg on top of each crab cake.

Top with Hollandaise Sauce