Crab Cakes Eggs Benedict Recipe

In a skillet, cook the onion and celery in 4 tablespoons butter over moderately low heat until they're tender. Transfer the cooked vegetables to a bowl.

Stir in the lump crab meat and bread crumbs. In a separate small bowl, whisk together the mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and season with salt and pepper. Stir this mixture into the crab until everything is well combined.

Line a baking sheet with wax paper. Form the crab mixture into 6 flattened rounds. Cover the crab cakes with plastic wrap and chill them for at least 1 hour to help them firm up.

Heat 1 tablespoon butter over moderate heat until the foam subsides. Add half of the chilled crab cakes and cook until golden brown, about 2 to 3 minutes on each side. Transfer them to a plate and repeat with the remaining crab cakes, using the remaining 1 tablespoon butter.

While the crab cakes are cooking, prepare the Knorr Hollandaise Sauce according to the package instructions. To start the eggs, fill a medium sized saucepan halfway with water.