Benedict Crab Cakes

Ingredients

• 12 oz crabmeat flaked drained canned
• 0.5 cup bell pepper red finely chopped
• 0.3 cup breadcrumbs plain
• 0.3 cup celery finely chopped
• 2 tablespoons onion finely chopped
• 0.5 teaspoon salt 
• 0.3 teaspoon lemon pepper 
• 2  eggs slightly beaten
• 1 tablespoon butter 
• 0.5 cup mayonnaise 
• 2 tablespoons juice of lemon fresh
• 0.8 teaspoon dill dried
• 0.3 cup butter hot melted
• 1 tablespoon vinegar 
• 4 cups water 
• 4  eggs 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• slotted spoon

Directions

1. Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
2. Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles.
3. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
4. Place on serving plate; place in oven to keep warm.
5. In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
6. Heat over low heat until warm.
7. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
8. In medium skillet, bring vinegar and water to a simmer over medium heat.
9. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
10. With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.