Skip the meat next time you make eggs Benedict and serve it on a savory crabcake for a taste of the sea.
In a small sauté pan with a little bit of butter, cook the vegetables until soft, being careful not to add any color to the vegetables. Cool the vegetables down. Clean the crabmeat. In a medium bowl, mix all of the ingredients. Taste and adjust with salt, pepper, or flavor as desired. Mold into 3-ounce patties.
In small pan combine the ½ cup of vinegar, wine, bay leaf, and peppercorn and reduce until the pan is almost dry. In a medium bowl add yolks, reduction, and juice. Place the bowl over a pot of simmering water. Whisk constantly until the mixture has double in volume. Slowly add the melted clarified butter while continuing to whisk. Sauce should be thickened and stand on its own. Taste and adjust with salt and lemon juice.
Heat a medium pot of water to just before a simmer (190 degrees). Add ¼ cup of the distilled white vinegar. The vinegar will help the egg keep its shape. Crack the eggs into the water. Let poach for 90 seconds. Retrieve the eggs from the pot with a slotted spoon. Season with salt and pepper. Serve immediately.
In a sauté pan brown 2 crabcakes in butter. Place the crabcakes in a 350-degree oven to finish, about 4 minutes. Cook until the internal temperature of the cakes reaches 165 degrees. Place the halves of the English muffin on a plate. Place the crabcake on top, then the poached egg. Top with desired amount of hollandaise and serve.