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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another recipe in my cookbooklet stash. Ingredients:
2 (6 ounce) cans crabmeat, drained and 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 onions |
1/2 teaspoon salt |
1/4 teaspoon lemon pepper seasoning |
2 eggs, slightly beaten |
1 tablespoon 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 |
Directions:
1. Heat oven to 200°F.
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.
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