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Crab Cake Benny

INGREDIENTS (makes 10 portions)

• 100 mL Inspiration Hollandaise Sauce   #02681
• 5 mL Lemon Juice   #10210
• 25 g Butter or substitute   #44113
• 1 Slice Bacon   #27130
• To taste Salt and Pepper
• 1 Tomato sliced, 1/2 cm thick   #87154
• 1 Crab Cake (60-75 g)   #43250
• 1 Egg, lightly beaten   #33510
• 1/2 English Muffin, toasted & buttered   #36395
• 10 mL Chives, finely chopped   #87129

DIRECTIONS

• PREPARE the Hollandaise Sauce & add  a drop of lemon juice. In a saute pan melt the butter and sear the bacon. Season the tomato with salt and pepper, then brown on both sides.
• HEAT the crab cake until the middle is hot. Using the same butter as the bacon and tomato, cook the
• beaten egg in an egg ring.
• TOAST the english muffin. butter then top with bacon, egg, tomato and the warm crab cake.
• SPRINKLE with chopped chives and serve with a side of steamed asparagus.