Crab Cake Eggs Benedict

Ingredients

• 8 oz lump crab meat, picked through for shells
• 1/4 cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Old Bay seasoning
• 1 egg yolk, for crab cakes
• 1 tbsp parsley (chopped)
• 4 English muffins, split and toasted
• 8 eggs, for poaching
• hollandaise sauce (store-bought or homemade)
• chives and paprika for garnish
• butter for frying

Steps

1. 1

   Gently fold crab meat with panko, mayo, Dijon, Old Bay, egg yolk, and parsley. Form into 4 patties and refrigerate 10 minutes.

2. 2

   Pan-fry crab cakes in butter over medium heat for 3-4 minutes per side until golden.

3. 3

   Poach eggs: bring water to a gentle simmer with a splash of vinegar. Swirl water and slide eggs in. Cook 3-4 minutes for runny yolks.

4. 4

   Place toasted English muffin halves on plates. Top each with a crab cake and a poached egg.

5. 5

   Drizzle generously with hollandaise sauce. Garnish with chives and a dusting of paprika.