Ingredients
2
(6-oz.) cans crabmeat, drained, flaked
1/2
cup finely chopped red bell pepper
1/3
cup Progresso™ Plain Bread Crumbs
1/3
cup finely chopped celery
2
tablespoons finely chopped onion
1/2
teaspoon salt
1/4
teaspoon lemon-pepper seasoning
2
eggs, slightly beaten
1
tablespoon margarine or butter
1/2
cup mayonnaise
2
tablespoons fresh lemon juice
3/4
teaspoon dried dill weed
1/4
cup hot melted butter
1
tablespoon vinegar
4
cups water
4
eggs
Preparation
Heat oven to 200°F. In medium bowl, combine all crab cake ingredients except margarine; mix well. Shape into 4 patties, about 1/2 inch thick. (Patties will be soft.)
Melt 1 tablespoon margarine in large skillet over medium heat until it sizzles. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once. Place on serving plate; place in oven to keep warm.
In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended. Heat over low heat until warm. Remove from heat. Slowly beat in hot melted butter until smooth. Cover; set aside.
In medium skillet, bring vinegar and water to a simmer over medium heat. Add 4 eggs; reduce heat to a low simmer. Cook eggs 2 to 3 minutes or until whites are set.
With slotted spoon, place 1 poached egg on each crab cake. Spoon mock hollandaise over each. If desired, garnish with fresh dill sprigs.
