CRAB CAKES BENEDICT

Crab Cakes Benedict image

Provided by @MakeItYours

Number Of Ingredients 12

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2 8 oz packages SeaPak® Maryland Style Crab Cakes
2 English muffins, split and toasted
Hollandaise Sauce:
3 tbsp margarine
2 tbsp all-purpose flour
1 pinch turmeric
1 cup unsweetened soy milk
1 big pinch of cayenne pepper
2 tbsp nutritional yeast
Juice of 1/2 lemon
1 tbsp mayonnaise
Salt and Pepper to taste

Steps:

Prepare crab cakes according to package directions and keep warm.
Place one warm crab cake on top of each toasted muffin half.
Top with a poached or fried egg and spoon hollandaise over top.
Hollandaise Sauce:
Heat a small saucepan over medium-low heat. Add the margarine until it is boiling.
Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.
Add in a SMALL pinch of turmeric for color and mix well.
Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.
Boil for 2 to 3 minutes and remove from heat.
Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning.
Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste.