Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce

 

1

pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained

1 1/2

cups fresh bread crumbs or one large baking potato, cooked and grated

2

large eggs

1/4

cup red or yellow bell pepper, finely chopped

1/4

cup light mayonnaise

1

tablespoon Dijon mustard

1/4

teaspoon salt

1/4

teaspoon pepper

1/4

cup flour (for dredging)

1 1/2

cups Panko or tradtional bread crumbs, optional

1/4

cup canola or olive oil

8

large eggs, poached

1/4

cup water or skim milk

1

tablespoon lemon juice, freshly squeezed

1

slice of white sandwich bread, torn into pieces

1/4

cup butter, melted

Salt to taste

3

fresh basil leaves

• 1 Rinse and drain crabmeat well; remove any cartilage. In a large bowl, gently mix together the crab, bread crumbs, one egg, red pepper, mayonnaise, mustard, and salt and pepper to taste.
• 2 Form into 8 patties, adding a little extra mayo if needed to help the mixture hold together. Place a small amount of flour in a shallow dish and season with salt and pepper. Put the second egg into another shallow dish and mix with a fork. Put the Panko in a third shallow dish.
• 3 Dredge patties in flour. For extra crispy crab cakes, dip them in beaten egg to coat, then dredge in Panko or breadcrumbs. Cook patties 5 minutes per side or until golden brown.
• 4 Meanwhile, pour water and lemon juice over the bread cubes; let stand for 5 minutes until the bread absorbs all the liquid and becomes mushy. In a blender or food processor, mix the soaked bread until it turns into a paste. While processor is running drizzle in warm melted butter; process until mixture thickens slightly. Taste and add salt if necessary. Add basil leaves and pulse a few times until the basil is chopped and incorporated.
• 5 Serve poached eggs on top of the crab cakes, lightly drizzled with hollandaise sauce.