2 pk. 8oz Seapak® Maryland Style Crab Cakes
2 Unit English Muffins, Split And Toasted
Hollandaise Sauce
3 tbsp. Margarine
2 tbsp. All-purpose Flour
1 Pinch Tumeric
1 C Unsweetened Soy Milk
1 Pinch Cayenne Pepper
2 tbsp. Nutritional Yeast
1/2 Unit Lemon Juice
1 tbsp. Mayonnaise
Salt And Pepper To Taste


Prepare crab cakes according to package directions and keep warm. Place one warm crab cake on top of each toasted muffin half. Top with a poached or fried egg and spoon hollandaise over top.
Hollandaise sauce:
Heat a small saucepan over medium-low heat. Add the margarine until it is boiling. Whisk in the flour all at once to make a paste and continue to whisk it constantly for about a minute.
Add in a SMALL pinch of turmeric for color and mix well. Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.
Boil for 2 to 3 minutes and remove from heat. Whisk in the cayenne and nutritional yeast. Add the lemon juice and mix well. Taste for seasoning. Mix in the mayonnaise for a little bit more creaminess. Salt and pepper to taste.