Crab Cake Benedict
- 4 Wholey® Crab Cakes
- ½ cup Mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp Fresh lemon juice
- ½ tsp Old Bay® seasoning
- ¼ tsp Salt
- ¼ tsp Ground black pepper
- 1 Tbsp White vinegar
- 4 Large eggs
- 2 English muffins (split & toasted)
- Fresh chives (chopped for optional garnish)
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Prepare crab cakes as label directs.
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In blender, purée mayonnaise, mustard, lemon juice, seasoning, salt and pepper. Makes about ⅔ cup.
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In large skillet with 2" high sides, add water to fill halfway and vinegar; heat to a boil over medium-high heat. Carefully crack eggs, 1 at a time, into small cup; slowly slide eggs into water while immersing cup slightly in water. Cover skillet tightly with lid; remove from heat and let stand 4 minutes or until egg whites are cooked through and yolks are slightly soft or to desired doneness.
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Serve crab cakes on muffins topped with eggs and mayonnaise mixture garnished with chives, if desired.
