Crabcakes Benedictus

Succulent Crabcakes with Hollandaise and Eggs

Succulent Crabcakes with Hollandaise and Eggs

 

Start with silver-dollar-sized crabcakes on an English muffin.  Top with poached eggs, spoon on  fresh-made Hollandaise.  Serve with a generous wedge of avocado and home fries.

These were flying out of the kitchen yesterday. We ran out before 11 yesterday, so we made a double batch today. If you can’t get in soon, call to reserve yours now!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s