Crab Cakes Benedict with Lightened Lemon-Basil Hollandaise Sauce Recipe - BettyCrocker.com

Ingredients

• 1 pounds (16 ounces) fresh, frozen or canned crabmeat, rinsed and drained
• 1 1/2 cups fresh bread crumbs or one large baking potato, cooked and grated
• 2 large eggs
• 1/4 cup red or yellow bell pepper, finely chopped
• 1/4 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup flour (for dredging)
• 1 1/2 cups Panko or traditional bread crumbs, optional
• 1/4 cup canola or olive oil
• 8 large eggs, poached
• 1/4 cup water or skim milk
• 1 tablespoon lemon juice, freshly squeezed
• 1 slice of white sandwich bread, torn into pieces
• 1/4 cup butter, melted
• Salt to taste
• 3 fresh basil leaves