2 cups lump crabmeat (if you’re using canned, drain and discard the liquid)
¼ cup chopped roasted red pepper
2 tbsp finely chopped shallots
½ tsp salt
¼ tsp ground black pepper
½ tsp garlic powder
½ tsp dried dillweed
1 egg, whisked
Juice of ½ a lemon
½ cup plain breadcrumbs
Canola oil (enough to create ¼ inch of depth in a skillet)
½ avocado (seed removed and discarded)
Juice of the other ½ of the lemon
¼ cup canola oil
1 tsp Dijon mustard
¼ tsp salt
⅛ tsp ground black pepper
6 poached eggs
3 English muffins, halved and toasted
Paprika or Ancho chile powder for dusting
Instructions
Toss the crabmeat, roasted red pepper, shallots, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp dillweed, egg, juice of ½ a lemon, and breadcrumbs together in a bowl.
Form the crab cake mixture into six patties. They will be delicate, so handle gently.
Preheat a skillet with the canola oil on medium-high heat. The oil is ready when it sizzles when a few breadcrumbs are dropped in.
Pan fry the crab cakes on each side until golden brown and cooked through, about 3-4 minutes per side.
Remove the crab cakes from the skillet and place them on a paper towel lined plate.
Blend the avocado, canola oil, lemon juice, ¼ tsp salt and ⅛ tsp ground black pepper together in a blender until smooth.
Assemble the Crab Cake Eggs Benedict by first laying down the English muffin halve, next a crab cake, then a poached egg.
Top the poached egg with about ½ tbsp of the Avocado and Lemon Aioli. Dust the tops with the paprika or ancho chile powder.
Makes 3 full orders or 6 halve orders.
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/09/23/crab-cakes-eggs-benedict/