Crab Cakes Eggs Benedict

Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl.

Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper.

Form crab mixture into 6 flattened rounds.

Chill crab cakes, covered with plastic wrap, at least 1 hour.Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side.

Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.

Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together).

Bring to a gentle boil and carefully add eggs (1-2 at a time works best).

Poach eggs for 2-3 minutes or until yolk has set to your preference.

Remove eggs one at a time with a slotted spoon.Assemble: Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.