Crab Cake Benedict

1.Make sauce: Mix egg with mayo, sauces, seasoning, and chives. Add crab. Gently fold. Form into 4 crab cakes. Refrigerate for one hour, covered.

2.Heat oil in skillet, medium-high. Fry for 4 minutes. Flip. Fry 4 minutes. Drain on paper towel.

3.Poach eggs: Large skillet of water to boil. Add lemon juice. Crack eggs into bowls, slip into water. Remove from heat. Cover for 3-4 minutes.