Name: Crab Cakes Benedict
Yield: 4
Ingredients: 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

Crab Cakes Benedict

This brunch twist with our SeaPak Maryland Style Crab Cakes will please your whole family.

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Ingredients

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

Directions

1	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.
2	Hollandaise sauce:
3	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.
4	Add in a SMALL pinch of turmeric for color and mix well. Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.
5	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.

Yield