Crab Cake Benedict

Yield: 2 servings

Ingredients:
2 Pre-made crab cakes or see Wolfgang’s crab cake recipe below
1 whole English muffin
2 large eggs 2 pkg. Hollandaise sauce (from the grocery store)

Directions:

1. Heat your favorite griddle or frying pan to medium.
2. Place crab cakes on griddle and cook 3 to 4 minutes per side, tossing your home fries around to make sure they are evenly browned.
3. Split your English muffin and add a thin layer of mayonnaise to the cut halfs.
4. Add English muffins to griddle, mayo side down, then when browned turn over and place at the end of the griddle to keep warm.
5. Poach 2 large eggs separately.
6. Place the English muffins onto plate, top with crab cakes, then top with a poached egg on each, then cover with 2-ounces of Hollandaise sauce.
7. Serve up with your favorite brunch sides, like hashbrowns, homefries, sautéed asparagus or steamed veggies.

Directions:

1. In a 10-inch skillet, heat the olive oil.
2. Sauté the diced onions and red and yellow peppers until the onions are translucent and the peppers are tender, 8 to 10 minutes.
3. Remove the peppers and onions with a slotted spoon and transfer to a large bowl and let cool.
4. In the skillet, add the heavy cream and jalapeño and reduce heat until 1/2 cup remains.
5. Cool and add to the pepper and onion mixture.
6. Stir in the chives, dill, Italian parsley, thyme, salt and cayenne pepper.
7. Stir in the egg and 1/2 cup each of breadcrumbs, and finely ground almonds. Gently fold in the crabmeat. Mixture will be lumpy.
8. Divide the mixture into 12 and shape in to small crabcakes.
9. Combine the remaining 1/2 cup each breadcrumbs and ground almonds on a flat plate.
10. Dip both sides of each crab cake into the mixture and coat well. Place on a tray and refrigerate, covered, for 1 to 3 hours.
11. When ready to serve, melt the butter and vegetable oil in a large skillet.
12. Over medium-high heat sauté half the crab cakes until golden brown, about 4 minutes on each side.
13. Transfer to drain on paper towels.
14. Keep warm in oven at 200 degrees F. If necessary, use additional oil and cook remaining crab cakes.