Crab Cake Eggs Benedict

prep time: 7 minutes (not including time to make hollandaise) cook
time: 10 minutes yield: 4 servings

crab cakes

1 pound canned lump crabmeat
1 tablespoon mayonnaise, homemade (here) or store-
bought
5 tablespoons powdered Parmesan cheese (see here)
(or 2 tablespoons coconut flour if dairy-free)
2 large eggs
2 teaspoons seafood seasoning
2 tablespoons lard or coconut oil, for frying

poached eggs

8 large eggs

½ cup Hollandaise (here), for serving

1. Make the crab cakes: In a large bowl, mix
   together all the ingredients except the lard until well
   blended. Heat the lard in a large skillet over medium-
   high heat. With a spoon, place 2-tablespoon dollops of