Ingredients You'll Need
- 4 Meridian Crab Cakes
- 3 Egg Yolks
- 4 Whole Eggs
- 1/2 Tsp. Dijon Mustard
- 2 Tbsp. Lemon Juice
- 1/2 Tsp. Dill
- 1/2 Cup Hot Melted Butter
- Canola Oil (qty dependent on size of sauté pan)
Directions
- 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
