Benedict Crab Cakes

Ingredients

• 2 (6 ounce) cans crabmeat
• drained and flaked
• 12 cup finely chopped red bell pepper
• 13 cup Progresso Plain Bread Crumbs
• 13 cup finely chopped celery
• 2 tablespoons finely chopped onions
• 12 teaspoon salt
• 14 teaspoon lemon pepper seasoning
• 2 eggs
• slightly beaten
• 1 tablespoon butter
• 12 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 34 teaspoon dried dill weed
• 14 cup hot melted butter
• 1 tablespoon vinegar
• 4 cups water
• 4 eggs

Instructions

1. Heat oven to 200F.
2. In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
3. Shape into 4 patties, about 1/2 inch thick.
4. Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
5. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
6. Place on serving plate; place in oven to keep warm.
7. In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
8. Heat over low heat until warm.
9. Remove from heat.
10. Slowly beat in hot melted butter until smooth.
11. Cover; set aside.
12. In medium skillet, bring vinegar and water to a simmer over medium heat.
13. Add 4 eggs; reduce heat to a low simmer.
14. Cook eggs 2 to 3 minutes or until whites are set.
15. With slotted spoon, place 1 poached egg on each crab cake.
16. Spoon mock hollandaise over each.
17. If desired, garnish with fresh dill sprigs.