Crab Cakes Eggs Benedict

Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.

Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.

Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3–4 minutes per side. Transfer to a paper towel-lined plate to drain.

Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.

Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3–5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.

Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.

Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.

Enjoy!