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Horseradish Crab Cake Benedict with Simple Hollandaise

Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell
Prep time 15 mins
Chill time 1 hr
Cook time 20 mins
Total time 1 hr, 35 mins
Yield Makes 4 servings

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
  • Simple Hollandaise

How to Make It

  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.