Crab Cakes and Asparagus Eggs Benedict

Crab cakes-

• 1 large egg

• 3 tablespoons mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 teaspoon Worcestershire sauce

• 1/2 tablespoon lemon juice

• 1 teaspoon Old Bay seasoning

• 1/4 teaspoon salt

• 1/8 teaspoon garlic powder

• 1/16 teaspoon cayenne

• 2 tablespoons finely chopped green onions

• 1 pound lump crab meat

• 1/2 cup panko

• 1 tablespoon canola oil

Asparagus and poached eggs-

• 16 ounces trimmed asparagus

• Ice for ice bath

• 3 toasted English muffins

• 5 large eggs

• 1/4 cup white distilled vinegar

• Knorrs Hollandaise sauce prepared with margarine and milk (I cheat with this one to save time and effort)

• Fresh chopped green onion and ground pepper for serving

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, lemon juice, Old Bay, salt, garlic powder, cayenne, and green onion in a large bowl and mix well.

Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined.

Shape into 5 cakes and place on the prepared baking sheet.

Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side.

Fill a small saucepot with water. Heat to boiling and add asparagus and cook 3 minutes and immediately drain and transfer asparagus to a bowl filled with water and ice. Use slotted spoon to transfer asparagus to a plate.

Fill a large saucepot with water and add vinegar. Heat to boiling reduce to medium low so water is at a very low boil to high simmer. Take a large slotted spoon and make a typhoon in the water. Crack eggs into a bowl individually and slowly pour each egg into the spinning water. Let porch for 3 minutes. Take same slotted spoon and transfer eggs to a paper towel.

Toast 5 English muffin halves.

For assembly place the toasted English muffin half on dinner plate. Place crab cake on it and top with a few stalks asparagus and then one poached egg and a couple tablespoons hollandaise. Sprinkle green onion on top and grate some fresh black pepper over it.