Horseradish Crab Cake Benedict with Simple Hollandaise

Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.

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.

Split and toast English muffins; warm bacon, and poach eggs.

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.