• In a bowl add the crabmeat, bell pepper, mayonnaise, egg, parsley, Dijon mustard, dried chives, Old Bay Seasoning, garlic powder, coarse kosher salt, and black pepper. Mix until combined.
• To the bowl add the panko breadcrumbs. Mix until combined.
• Pack the crab mixture into 4 crab cakes.
• To a saute pan over medium-low heat add the avocado oil.
• Place the crab cakes into the saute pan.
• Cook for 4 minutes. Flip over and cook for an additional 4 minutes.
• Remove the crabcakes from the saute pan and set aside.

Eggs Benedict Directions

• Toast the halved English muffins.
• Butter each half of the English muffins. Set aside.
• Over medium-low heat add water and vinegar to a saute pan or pot. Bring to a low simmer.
• Crack each egg one at a time into a bowl. Make sure the yolk does not break. Place the edge of the bowl with the egg into the water and gently allow the egg to roll into the sauté pan.
• Cook for 4 minutes or until the whites are set and the yolks are runny. Throughout cooking use a spoon to scoop the water on top of the egg yolk. Remove each egg with a spatula or slotted spoon and place it on a clean kitchen cloth or paper towel.
• Assemble by placing a crab cake on top of the buttered English muffin. Place an egg on top of the crab cake. Pour the hollandaise sauce over the egg.
• Sprinkle parsley and cracked black pepper on top.