Wine Dotte Bistro's crab cake benedict recipe


    Fold lightly --  peppers, onions, cilantro, old bay seasoning ,lemon  pepper, crab and heavy cream.
    Portion into 4 Oz cakes and bread with panko bread crumbs.
    Sautee till golden brown on both sides.Serve on top of English muffin and top with poached eggs.
    Finish the dish with roasted red pepper and hollandaise and serve with grilled asparagus.