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For the crab cakes:
For the hollandaise:
- Boil the potatoes in a large pan of salted water for 15 minutes, then drain and leave to steam dry back in the pan for five mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, spring onions, lemon zest, lemon juice and dill. Stir in the mashed potato and season well.
- Shape the mixture into four large patties. Refrigerate for 20 minutes.
- Meanwhile, make the hollandaise. Whisk the vinegar and egg yolks for two minutes in a bowl set over a saucepan of simmering water. Slowly whisk in one cube of butter until melted.
- Continue whisking in the butter, bit by bit, until the sauce has a mayonnaise-like texture (this will take about 10 minutes). Remove from the heat and season to taste.
- Put the flour, egg and breadcrumbs onto three separate plates. Dust the crab cakes all over with the flour, then dip into the egg and coat with breadcrumbs.
- Heat enough oil in a frying pan to come about 1cm up the side. When hot, cook the crab cakes for 3-4 minutes per side until golden brown. Keep warm.
- Bring a saucepan of water to the boil, then reduce to a medium-low heat. Add half a tablespoon of vinegar to the pan, then use a slotted spoon to swirl the water into a whirlpool. Break an egg into a teacup, then slide gently into the swirling water.
- Cook, without stirring, or 3-4 minutes, until the white is set but the yolk looks runny. Repeat with the remaining eggs and vinegar.
- Top each crab cake with a poached egg, hollandaise and chopped chives. Serve warm with lemon wedges, roasted new potatoes and asparagus
391kcals, 27.5g fat (12.2g saturated), 23.7g carbohydrates, 3.8g sugars, 15.2g protein, 2.6g fibre, 0.835g sodium
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