Crab Cakes Benedict With Lemon-Basil Hollandaise Sauce Recipe

Ingredients For Crab Cakes Benedict With Lemon-Basil Hollandaise Sauce Recipe

• 1 pound Fresh, frozen or canned crabmeat, rinsed and drained
• 1.5 cup Fresh bread crumbs or one large baking potato, cooked and grated
• 2 Large eggs
• 0.25 cup Red or yellow bell pepper, finely chopped
• 0.25 cup Light mayonnaise
• 1 tablespoon Dijon mustard
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• 0.25 cup Flour
• 1.5 cup Panko or traditional bread crumbs, optional
• 0.25 cup Canola or olive oil
• 8 Large eggs, poached
• 0.25 cup Water or skim milk
• 1 tablespoon Lemon juice freshly squeezed
• 1 piece Slice of white sandwich bread, torn into
• 0.25 cup Butter, melted
• As required Salt to taste
• 3 Fresh basil leaves