1 pound Crabmeat (or Stone Crab, Spiny Lobster or Shrimp) drained, shell pieces removed
1 1⁄2 cups Panko bread crumbs divided between cakes
2 tbsp Olive oil
4 Eggs pan fried
1 Tomato large, sliced
Combine first seven ingredients in a medium bowl. Gently fold in crabmeat and 3/4 cup panko crumbs. Cover and chill 30 minutes.
In a blender or food processor, add mustard, lemon juice, egg yolks and a few dashes of hot pepper sauce. Blend ingredients and slowly add the melted butter until the ingredients thicken. Taste hollandaise and adjust seasoning with salt and hot pepper sauce. Serve sauce immediately.
Shape the crab mixture into 8 patties about 3/4-inch thick. In a shallow dish, roll patties in remaining 3/4 cup panko crumbs, coating evenly. In a nonstick skillet over medium heat, heat oil and cook 4 crab cakes at a time for 7 minutes until golden brown on each side.
To assemble Florida Blue Crab Cake Benedict, place one or two slices of tomato on each plate. Season the tomato lightly with salt and pepper.
Place a pan fried egg over each tomato slice. Add a crab cake to the top of each pan fried egg. Evenly distribute the hollandaise sauce over the top of each crab cake and serve immediately.