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Crab Cake Benny
Hollandaise Sauce Mix No M.S.G.
Ingredients
| 100 mL |
Inspiration Hollandais Sauce |
| 5 mL |
Lemon Juice |
| 25 g |
Butter or substitute |
| 1 |
Slice Canadian Bacon |
| To Taste |
Salt & Pepper |
| 1 |
Tomato Slice, 1/2 cm thick |
| 1 |
Crab Cake (60-75 g) |
| 1 |
Egg, lightly beaten |
| 1/2 |
English Muffin, toasted and buttered |
| 10 mL |
Chives, finely chopped |
Preparation
Prepare the Inspiration Hollandaise Sauce according to package directions. Add the lemon juice and keep warm. In a saute pan or on a flat top griddle melt the butter at medium heat and sear the bacon. Season the tomato with salt and pepper and brown it on both sides. Push the tomato and bacon to the side of the griddle to keep warm. Heat the crab cake until the middle is hot. Keep warm. Season the egg with salt and pepper. Using the same butter as the bacon and tomato, cook the beaten egg in an egg ring. On a dinner plate place the English muffin buttered side up and top with the bacon, the egg, the tomato and the warm crab cake. Sprinkle with chopped chives and serve with a side of steamed asparagus.