Not A Benny Recipe

Preparation

1. 1

   Make the Crab Cakes

   In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onion, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

2. 2

   Form the Cakes

   Divide the mixture into 4 equal portions and shape them into patties. Refrigerate for at least 30 minutes to firm up.

3. 3

   Cook the Crab Cakes

   Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side until golden brown. Remove from heat and set aside.

4. 4

   Prepare the Hollandaise Sauce

   In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter, and continue whisking until the sauce thickens. Season with salt and cayenne pepper.

5. 5

   Cook the Eggs

   In another skillet, cook the eggs over-easy to your liking.

6. 6

   Assemble the Dish

   On a plate, place two crab cakes, top each with an over-easy egg, and drizzle with hollandaise sauce before serving.