BENEDICT CRAB CAKES

FOR THE CRAB CAKES:
2 cans (6 oz. each) crabmeat, drained and flaked*
1/2 cup finely chopped red bell pepper
1/3 cup Progresso plain bread crumbs
1/3 cup finely chopped celery
2 tablespoons finely chopped onion
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
2 eggs, slightly beaten
1 tablespoon margarine or butter
FOR THE MOCK HOLLANDAISE:
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 teaspoon dried dill weed
1/4 cup hot melted butter
FOR THE POACHED EGGS:
1 tablespoon vinegar
4 cups water
4 eggs

Preheat oven to 200 degrees 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.)

Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.

In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.

In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.

With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.

*1 1/2 cups cooked crabmeat may be substituted for the canned in this recipe.

KITCHEN TIP:
Adding vinegar to the poaching water helps the poached eggs keep their shape.

RECIPE FACT:
When Delmonico's regulars Mr. and Mrs. LeGrand Benedict complained that there was not a thing to eat for lunch at the Manhattan eatery, they got their name on the menu. Classic eggs Benedict consists of two toasted English muffin halves, each topped with a slice of ham or Canadian bacon, a poached egg and hollandaise sauce. This shellfish version calls for crab cakes in place of the English muffins.

Servings: 4
Source: Pillsbury Classic - Chicken & Fish, October 2001