Crab Cakes Benedict
2 8 oz packages SeaPak® Maryland Style Crab Cakes
2 English muffins, split and toasted
3 tbsp margarine
2 tbsp all-purpose flour
1 pinch turmeric
1 cup unsweetened soy milk
1 big pinch of cayenne pepper
2 tbsp nutritional yeast
Juice of 1/2 lemon
1 tbsp mayonnaise
Salt and Pepper to taste
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.
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.
Add in a SMALL pinch of turmeric for color and mix well.
Slowly whisk in soy milk. Bring sauce to a boil, whisking frequently.
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.