Crab Cakes Eggs Benedict

• celery0.5 cup
• bread crumbs0.33333334 cup
• eggs4
• muffins3
• knorr hollandaise sauce mix1 package
• hot sauce3 drops
• lump crab meat1 pound
• mayonnaise0.5 cup
• onion0.5 cup
• parsley2 tablespoons
• seafood seasoning0.5 teaspoon
• butter6 tablespoons
• worcestershire sauce0.5 teaspoon

Instructions

1. 1

   Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl.

2. 2

   Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper.

3. 3

   Form crab mixture into 6 flattened rounds.

4. 4

   Chill crab cakes, covered with plastic wrap, at least 1 hour.

5. 5

   Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.

6. 6

   Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.

7. 7

   Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together).

8. 8

   Bring to a gentle boil and carefully add eggs (1-2 at a time works best).

9. 9

   Poach eggs for 2-3 minutes or until yolk has set to your preference.