Caribbean Crab Cakes Benedict

Yield

Makes 6 servings

Ingredients

• 3 saltine crackers
• 3 (1-ounce) slices French bread, torn
• 1 pound fresh lump crabmeat, drained
• 1 cup mayonnaise
• 1 egg white
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon seafood seasoning
• 1/4 cup peanut oil
• 2 tablespoons unsalted butter
• 2 avocados, peeled and sliced
• 6 large eggs, poached
• Caribbean Hollandaise Sauce
• Cracked black pepper
• Garnish: diced red bell pepper

Preparation

Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.

Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.

Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.

Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.