Heat ½ inch canola oil in a sauté pan over medium-low heat
Fry the crab cakes gently until cooked through and golden brown
Drain the crab cakes on paper towels
In a blender combine the egg yolks, mustard and lemon juice
While the blender is on medium speed, slowly pour in the hot butter (this will thicken the sauce)
Stir in the dill and pour into a bowl
Keep the bowl warm in a warm water bath while prepping the rest of the benedict
Fill a large pot with water and bring it to a boil
Crack eggs into boiling water, poaching until yolks are light yellow and the white of the egg has cooked around the yolk. Remove poached eggs and place on plate
Toast 2 English muffins
Place the cooked crab cakes on top of the toasted English muffin, top with a poached egg & hollandaise sauce
