Crabcake Eggs Benedict

At the Alderbrook Restaurant, located right on Washington's Hood Canal, Dungeness is always on the menu. These wonderful benedicts serve only crunchy crab cake, egg and Hollandaise sauce instead of the usual English muffin.
Prepare the crab cakes: Melt the butter in a large skillet over low heat. Add the garlic, celery and onion and cook, stirring frequently, until translucent but not browned, 8 to 10 minutes. Add the chili flakes and flour and cook, stirring, until the toasted flour smells, about 30 seconds. Add cream and parsley. Remove from the heat and allow the mixture to cool.Meanwhile, squeeze the water out of the crabs slightly through a colander. In a medium bowl, whisk together the mayonnaise, egg yolk, mustard, salt and black pepper. Add 1/3 cup panko, crab and cream mixture.Place approximately 2 cups of panko on a large plate. Form the crab mixture into 1/2-or 1/3-cup cutlets (for 6 or 8 crab pancakes, respectively). Place the patties one at a time in a panko shape, press lightly to make the bread crumbs stick to them, and turn them over with a thin metal spatula; press lightly on the other side. Transfer to a large plate, cover and refrigerate for at least 1 hour and up to 1 day.Meanwhile, prepare the poached eggs: bring a large deep skillet with lightly salted water to a boil. Reduce the heat to maintain a low simmer. Break 1 egg into a glass measuring cup, hold the spout close to the surface of the water, and let the egg slide gently into the water. Repeat with the remaining eggs. Cook until the eggs are soft, 2-3 minutes. Using a slotted spoon, transfer the prepared dish to a large bowl with ice and cold water.Heat the oil in a large skillet over medium-high heat. Cook the crab cakes, turning only once, until dark golden brown on both sides, for a total of 8 to 10 minutes. (If you're making 8 crab pancakes, you may need to cook in portions; if so, wipe the pan clean and add 3 tablespoons of fresh crab pancakes. brush the second serving with butter.) Transfer to a plate and place in a preheated 200 ° oven to preserve the heat.Prepare the Hollandaise sauce: put a bowl of lukewarm water on the stove. Add the yolks to a slightly smaller bowl, then place the bowl with the yolks on (but not touching) a pan of barely simmering water (raise the bowl occasionally to make sure the water isn't boiling). Whisk together the lemon juice, mustard, hot sauce, salt and white pepper. While whisking constantly, drizzle with melted butter - first in a few drops, then in a thin, slow trickle, until smooth. Continue to beat until the mixture thickens enough to leave barely noticeable traces on the corolla. Place the bowl in a bowl of warm water and cover; beat occasionally until soft before serving. If the sauce is boiling (you will see how the fat butter separates), slowly beat 1 tablespoon of cold water or cold whipped cream.Preheat the poached eggs: Dip the eggs in water that feels hot to the touch (but not so hot that they can continue to cook) until they are warm, about 5 minutes. Remove each of them with a slotted spoon and leave, still in the spoon, on paper towels for a moment to allow it to run off a little.Place the crab cakes on plates and place a poached egg on each plate. Spoon about 1 1/2 tablespoons of Hollandaise sauce over each of them and sprinkle with green onions.* You can buy panko with regular breadcrumbs at the grocery store.Prepare in advance: Chilled Crab patties, follow step 2, let stand for up to 1 day. Poached eggs, up to 1 day old, covered and cooled in water. Hollandaise sauce, let stand for up to 1 hour at room temperature, covered. To reheat the sauce, place the bowl over a pan of warm (120 °) water and gently warm it up for 5 minutes, whisking occasionally.