CRAB CAKE BENEDICT

(sERVING SIZE: 6)

INGREDIENTS

1 large ego 

2½ tablespoons mayonnaise 

1 ½ teaspoons Dijon mustard 

1 teaspoon Worcestershire sauce 

1 teaspoon Old Bay seasoning 

¼ teaspoon salt 

¼ cup finely diced celery (you'll need one stalk) 2 tablespoons finely chopped fresh parsiey 

1 pound lump crab meat* 

½ cup panko (Or Substitute with 12 Crushed Saltine Crackers)

6 Eggs (for Poaching directions see below)

tARTAR SAUCE HOLLANDAISE

3 Large Egg Yolks

4 T Unsalted Butter

1/4 cup mayonnaise  

1 tsp sweet pickle relish 

1/4 teaspoon Dijon mustard  

1/2 tablespoon minced red onion 

2 tablespoons lemon juice

Salt and freshly ground black pepper to taste

Diced Chives to Top

directions

In a dou

HOW TO POACH AN EGG

Crack whole eggs into individual ramekins or bowls

Bring a large pot of water to a simmer. 

Add in a splash of white vinegar. 

Once water is gently bubbling use a slotted spoon to swirl around water into a mini tornado.

Gently drop in each egg and immediately remove from heat and cover with lid.

Let eggs sit for 6-7 minutes for a runny yolk or longer for desired doneness.

Use slotted spoon to remove eggs and set on a clean towel until serving.

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