Horseradish Crab Cake Benedict With Simple Hollandaise

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 tablespoons fresh lemon juice
• 1 1/4 teaspoons seafood seasoning
• 1 tablespoon prepared horseradish
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil
• 2 English muffins
• 4 thick slices Canadian bacon
• 4 large eggs

1. Combine first 7 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (3-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden. Cover and keep warm.
3. Split and toast English muffins; warm bacon, and poach eggs.
4. Divide muffin halves among 4 serving plates; top each with 1 Canadian bacon slice, 1 crab cake, and 1 egg. Drizzle with Simple Hollandaise; serve immediately.

sour cream, egg, fresh breadcrumbs, lemon juice, seafood seasoning, horseradish, freshly ground black pepper, lump crabmeat, butter, olive, muffins, bacon, eggs

Taken from www.myrecipes.com/recipe/horseradish-crab-cake-benedict (may not work)