Empire’s Treasure® Crab Cakes Benedict


  1. In a bowl combine crabmeat, two eggs, mayonnaise, Cajun seasoning, horseradish, lemon juice, lemon zest, and Italian breadcrumbs. Form into cakes then refrigerate at least an hour before service. This allows the crab cakes to set up for cooking.
  2. Bring water and vinegar to a boil for egg poaching.
  3. Whisk lemon juice and dill into prepared hollandaise sauce then hold warm.
  4. Warm the butter flavored oil in a large sauté pan over medium high heat. Cook 1 minute per side to caramelize the surface.
  5. Crack the eggs into the vinegar water to poach them.
  6. Place two crabcakes per plate then top with a slab of roasted red pepper then a poached egg followed by 1-2 oz of hollandaise sauce. Garnish with a sprig of dill then serve.


  • 1 lb Empire's Treasure® Crabmeat
  • 1 1/2 tbsp West Creek® Mayonnaise
  • 1 ea Nature's Best Dairy® Egg(s)
  • 1 ea Peak Fresh Produce® Lemon(s), juice and zest
  • 1/4 tsp West Creek® Sauce, Horseradish
  • 2 1/2 tbsp Roma® Seasoned Breadcrumbs, Italian
  • 1/4 tsp Magellan® Cajun seasoning
  • 3 tbsp Brilliance Butter Flavored Oil
  • 4 ea Nature's Best Dairy® Egg(s)
  • 1/2 gal water
  • 3 tbsp West Creek® white vinegar
  • 2 ea Roma® roasted red peppers, drained
  • 8 oz West Creek® hollandaise sauce, prepared
  • 1/4 ea Peak Fresh Produce® Lemon(s), juice only
  • 1/2 tsp Peak Fresh Produce Dill, chopped
  • 4 ea Peak Fresh Produce® Dill Sprigs, for garnish