Crab Cakes Benedict with Tarragon Hollandaise

Instructions:

* Preheat oven to 200 degrees. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce, hot sauce, and Old Bay seasoning until smooth. * In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. * Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. * Place crab cakes onto sheet tray and keep warm while poaching the eggs. Heat a large, high-sided saut pan filled halfway with water over medium high heat. Bring water to a soft boil. Crack each egg into a small ramekin and gently slide into water. Poach eggs for 3 minutes. Remove and place on paper towel to drain. * To assemble, place 2 toasted English muffins (I like to butter mine) on a plate and top with crab cake. Then place the poached egg, 2 Tablespoons of hollandaise and garnish with lemon and chopped tarragon. Tarragon Hollandaise: Ingredients: * 6 egg yolks * teaspoon salt * 1/8 teaspoon cayenne pepper * cup fresh lemon juice * 1 cup unsalted butter * 2 tablespoons chopped tarragon Directions: * Using your Kenmore blender, place egg yolks, salt, cayenne pepper, and lemon juice into the blender and puree for 30 seconds. * In a small saut pan, melt the butter until foamy. Remove the blowhole and carefully drizzle butter into blender while running. Start off with droplets then gradually pour in a slow steady stream. The hollandaise should be thick and creamy. Place into a glass jar and fold in tarragon. To keep warm, place jar into a water bath.