Horseradish Crab Cake Benedict with Simple Hollandaise |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
2 tablespoons sour cream |
1 large egg, lightly beaten |
1 cup soft, fresh breadcrumbs |
2 tablespoons fresh lemon juice |
1 1/4 teaspoons seafood seasoning |
1 tablespoon prepared horseradish |
1/4 teaspoon freshly ground black pepper |
1 pound fresh lump crabmeat, drained |
1 tablespoon butter |
2 tablespoons olive or vegetable oil |
2 english muffins |
4 thick slices canadian bacon |
4 large eggs |
Directions:
1. Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm.
3. Split and toast English muffins; warm bacon, and poach eggs.
4. Divide muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.
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