Instead of placing the poached egg on top of a slice of ham and an English muffin for a traditional Eggs Benedict, make crab cakes the base. Top with an island-inspired hollandaise sauce spiked with lime juice, ginger and red pepper.

• 3 saltine crackers
• 3 1-ounce slices French bread, torn
• 1 pound fresh lump crabmeat, drained
• 1 cup mayonnaise
• 1 egg white
• 2 tablespoons fresh lemon juice
• ½ teaspoon ground ginger
• ¼ teaspoon ground red pepper
• ¼ teaspoon seafood seasoning
• ¼ cup peanut oil
• 2 tablespoons unsalted butter
• 2 avocados, peeled and sliced
• 6 large eggs, poached
• Caribbean Hollandaise Sauce
• Cracked black pepper
• Garnish: diced red bell pepper

1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.

Yield: Makes 6 servings