Caribbean Crab Cakes Benedict

Ingredients

• 2  avocado peeled sliced
• 6 servings bell pepper diced red
• 6 servings bell pepper diced red
• 1  egg whites 
• 6 large eggs 
• 3 ounce bread french
• 0.5 teaspoon ground ginger 
• 0.3 teaspoon ground pepper red
• 2 tablespoons juice of lemon fresh
• 1 pound lump crab meat fresh drained
• 1 cup mayonnaise 
• 0.3 cup vegetable oil; peanut oil preferred 
• 6 servings pepper black
• 3  saltines 
• 6 servings knorr hollandaise sauce 
• 0.3 teaspoon seafood seasoning 
• 2 tablespoons butter unsalted

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Place crackers in a blender or food processor; process until finely ground.
2. Place bread in blender or food processor; process until finely ground.
3. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
4. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
5. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper.
6. Garnish, if desired.