Crab Cake Eggs Benedict

1: In a small pan over medium-high heat, add olive oil, red bell pepper, and onion. Cook until softened.

2: In a large bowl, mix together the crab meat, eggs, mayo, Dijon mustard, hot sauce, Worcestershire sauce, salt, Old Bay seasoning, diced celery, and chopped parsley until fully incorporated.

3: Mix in panko breadcrumbs and form the mixture into 8 even-sized patties.

4: Freeze the patties for 15 minutes.

5: In a pan over medium-high heat, add Canola oil and cook the patties for 4-5 minutes on each side until golden brown.

6: For the hollandaise sauce, whisk together 4 egg yolks in a bowl over a double boiler until fully combined.

7: While whisking, add 2 tablespoons of unsalted butter at a time until fully incorporated with egg yolks.

8: Add lemon juice, salt to taste, and cayenne pepper. Whisk until the sauce slightly thickens.

9: Remove the sauce from the double boiler immediately to prevent breaking. Pour into a jar and set aside until ready to use.