Crab Cakes Eggs Benedict


3 english muffins
6 crab cakes
6 eggs
2 cups steam drain spinach
pepper

For Hollandaise Sauce:
1/4 cup butter
2 tbsp Lemon juice
1 teaspoon old bay
salt and cayenne pepper
parmesan cheese

Make crab cakes according to instructions. In a oil pan cook each cracked egg until done.
To make hollandaise:
Melt butter. Whisk in lemon juice, old bay and pepper.
Place toasted open english muffins in plates. Top evenly with spinach. Top spinach with crab cakes. Place one egg onto each half of english muffin. Drizzle hollandaise sauce over the top. Sprinkle on salt and pepper and parmesan cheese. Serves 6

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