Crab Cake Benedict

2 stalk celery, finely chopped
1 med onion, finely chopped (1/3 cup)
1 egg, beaten
1/2 cup mayonnaise or salad dressing
Dash hot sauce ( optional)
1/4 teaspoon dry mustard
1/2 teaspoon garlic powder
16 oz lump crab ( ounces fresh cooked crab meat or canned crab meat, drained, flaked, and cartilage removed 1//2 cup panko bread crumbs or coarse bread crumbs

In a mixing bowl, combine all ingredients except for crab meat and bread . Gently fold in the crab meat and bread, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375 degrees for 12-15 minutes or until evenly brown on each side and reach an internal temperature 165

Classic Hollandaise Sauce
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
3 large egg yolks
1/2 cup unsalted clarified butter
1/4 teaspoon cayenne
1/2 teaspoon salt

Melt the butter and keep it warm.

Heat the vinegar or lemon juice until just warmed.

Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler.)

Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.

Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick.