Gluten-free crab cake Benedict | easyFood

Ingredients

• 250 g potatoes, diced
• 300 g white crabmeat
• 2 spring onions, finely chopped
• 1 lemon, zest and juice
• 2 tbsp fresh dill, plus extra wedges to serve
• Salt and black pepper, finely chopped
• 4 tbsp mayonnaise
• 2 tbsp gluten-free flour
• 1 lightly beaten slice of day-old gluten-free bread
• Vegetable oil, crumbled, for cooking
• 1 tbsp white wine vinegar
• 3 egg yolks
• 70 ml cold butter, cubed
• 1 squeeze of lemon juice
• 2 tbsp white wine vinegar
• 4 large eggs