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“Another recipe in my cookbooklet stash.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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