BENEDICT CRAB CAKES

Benedict Crab Cakes image

Treat yourself to these hearty crab cakes that are made using Progresso® Bread Crumbs and served with poached eggs and mock hollandaise - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 4

Number Of Ingredients 16

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Ingredients

2 (6-oz.) cans crabmeat, drained, 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
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3/4 teaspoon dried dill weed
1/4 cup hot melted butter
1 tablespoon vinegar
4 cups water
4 eggs

Steps:

Heat oven to 200°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.

Nutrition Facts : Calories 550, Carbohydrate 11 g, Cholesterol 425 mg, Fat 7, Fiber 1 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g