Crab Cakes Eggs Benedict

Ingredients: 1/2 cup finely chopped celery,1/3 cup fine dry bread crumbs,4 Eggs,3 English Muffins,1 package Knorr Hollandaise Sauce Mix,3 drops hot sauce,1 pound lump crab meat,1/2 cup mayonnaise,1/2 cup finely chopped onion,2 tablespoons minced parsley,1/2 teaspoon seafood seasoning,6 tablespoons unsalted butter,1/2 teaspoon Worcestershire sauce
Instructions:

1. Prepare the crab cakes:Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.
2. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.Prepare Knorr Hollandaise Sauce according to package instructions.Poach the eggs:Fill a medium sized sauce pan half way with water.
3. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference.

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