Crabs cakes from the west coast

Crabcakes Benedict with Hollandaise Sauce

In this upgraded version of eggs Benedict, poached eggs are served over crispy crab cakes instead of English muffins. Crab cakes are usually made with bread crumbs, but if you prefer a potato-based version, substitute the crumbs for one large baking potato, peeled, cooked and grated.

Crab Cakes:
1 lb  (500 g)  fresh, frozen or canned crabmeat
1-1/2 cups  (375 mL)  fresh bread crumbs (from good-quality white bread)
1 egg
2 tbsp  (30 mL) mayonnaise
1 tbsp  (15 mL)  Dijon mustard
Salt and freshly ground pepper
1 Tbsp. (15 mL) milk

flour, for dredging
canola oil, for cooking
8 eggs, poached
hollandaise sauce (below)

Crab Cakes: Drain crabmeat in a sieve and pick through to remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, egg, mayonnaise, mustard, and salt and pepper to taste. Form into 8 patties, adding the milk if needed to help the mixture hold together.

Place a small amount of flour in a shallow dish and season with salt and pepper. Dredge patties in flour. Set a large, heavy skillet over medium-high heat, add a drizzle of oil and cook patties until golden, about 5 minutes per side.

Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.
Makes 8 servings.

Hollandaise Sauce: is a room-temperature sauce, since it's made with melted butter that would congeal if it was too cold and egg yolks that would scramble if they got too hot. Some recipes heat it gently in a double boiler, but the easiest method I find is to whiz 3 egg yolks and a tablespoon of half & half in a blender until it's foamy; then with the motor running drizzle in a cup of melted butter that has been heated until it's bubbling (you can do this in the microwave) but not browned. About halfway through, dribble in a tablespoon of lemon juice. The mixture will thicken to the consistency of slightly runny mayonnaise.