How to make it
For the Crab Cakes: In a large bowl, combine the crab meat, celery, cilantro, chives, Lee Kum Kee Sriracha Mayo, panko, salt, and pepper into a bowl. Mix until combined then divide the mixture into 4 portions. Form each portion into 3” patties. Place them in the fridge to chill for 30 minutes.
When the crab cakes have chilled, heat the olive oil in a pan over medium-high heat. Add the crab cakes to the pan and cook until golden brown, about 3 minutes on each side. Remove the pan from heat.
For the Eggs Benedict: Bring a pot of water to a boil. Reduce the heat so that it is lightly simmering. Crack an egg into a ramekin. Use a spoon to swirl the water. Drop the egg into the water and cook for about 3 minutes until the egg white is set and the yolk is still soft and runny. Use a slotted spoon to remove the egg from the water and place it on a plate lined with paper towels to drain. Repeat this process to poach the remaining eggs.
For the Hollandaise Sauce: Melt the butter in a pan over low heat. Set it aside. Add the egg yolks, lemon juice, salt, and cayenne pepper to a blender. Blend until the eggs turn a light yellow color. While blending on low speed, drizzle in the melted butter. Continue to blend until you reach the desired viscosity. Transfer the sauce to a bowl. Place the bowl in a large bowl filled with warm water to keep the sauce warm.
To assemble the eggs benedict, place the crab cakes on top of a toasted English muffin half. Add a poached egg on top. Spoon the hollandaise sauce over top and garnish with chopped chives. Enjoy!