Benedict Crab Cakes

• 2 (6 ounce) cans crabmeat, drained and flaked
• 12 cup finely chopped red bell pepper
• 13 cup Progresso Plain Bread Crumbs
• 13 cup finely chopped celery
• 2 tablespoons finely chopped onions
• 12 teaspoon salt
• 14 teaspoon lemon pepper seasoning
• 2 eggs, slightly beaten
• 1 tablespoon butter
• 12 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 34 teaspoon dried dill weed
• 14 cup hot melted butter
• 1 tablespoon vinegar
• 4 cups water
• 4 eggs

1. Heat oven to 200F.
2. In medium bowl, combine crabmeat, bell pepper, bread crumbs, celery, onion, salt, lemon pepper, 2 eggs, and 1 tablespoon butter; mix well.
3. Shape into 4 patties, about 1/2 inch thick.
4. Melt 1 tablespoon butter in large skillet over medium heat until it sizzles.
5. Add crabmeat patties; cook 6 to 8 minutes or until browned and crisp, turning once.
6. Place on serving plate; place in oven to keep warm.
7. In small saucepan, combine mayonnaise, lemon juice and dill; beat with wire whisk until well blended.
8. Heat over low heat until warm.
9. Remove from heat.
10. Slowly beat in hot melted butter until smooth.
11. Cover; set aside.
12. In medium skillet, bring vinegar and water to a simmer over medium heat.
13. Add 4 eggs; reduce heat to a low simmer.
14. Cook eggs 2 to 3 minutes or until whites are set.
15. With slotted spoon, place 1 poached egg on each crab cake.
16. Spoon mock hollandaise over each.
17. If desired, garnish with fresh dill sprigs.

crabmeat, red bell pepper, progresso plain bread crumbs, celery, onions, salt, lemon pepper, eggs, butter, mayonnaise, lemon juice, dill weed, butter, vinegar, water, eggs

Taken from www.food.com/recipe/benedict-crab-cakes-272122 (may not work)