Crab Cakes Eggs Benedict

Ingredients

• 0.5 cup celery finely chopped
• 0.3 cup breadcrumbs dry fine
• 4  eggs 
• 3  muffins english
• 1 package knorr hollandaise sauce mix 
• 3 drops hot sauce 
• 1 pound lump crab meat 
• 0.5 cup mayonnaise 
• 0.5 cup onion finely chopped
• 2 tablespoons parsley minced
• 0.5 teaspoon seafood seasoning 
• 6 tablespoons butter unsalted
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• plastic wrap
• wax paper

Directions

1. Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. 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. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
2. 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. 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.
3. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.
4. Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.