Crab Cake Eggs Benedict

Crab Cakes

1. Make the crab cakes: In a large bowl, mix together all the ingredients except the lard until well blended. Heat the lard in a large skillet over medium-high heat. With a spoon, place 2-tablespoon dollops of the crab mixture in the pan to form 8 mini-cakes. Cook until golden brown, about 2 minutes, and then flip each crab cake and cook for another minute, until golden brown on the other side.
2. Poach the eggs: Fill a large saucepan with about 4 inches of water. Bring to a simmer. Swirl the water in one direction and gently crack in the eggs. Poach the eggs until the whites are just cooked but the yolks are still soft and runny. Poach in 2 batches if needed to avoid overcrowding.
3. To serve, place 2 crab cakes on each plate, then top each crab cake with a poached egg and a drizzle of hollandaise.
4. Store the crab cakes and poached eggs in separate airtight containers in the refrigerator for up to 3 days. Store the hollandaise in a covered jar in the refrigerator for up to 5 days. Reheat the crab cakes in a greased skillet over medium heat, frying for a minute or two on each side until heated through. Reheat the poached eggs in a pot of simmering water for 1 minute or until warmed through

BLT Party Cheese Ball

1. In a medium-sized bowl, combine the cream cheese, sour cream, blue cheese, tomatoes, and salt. Form the mixture into a ball, wrap it in parchment paper, and place it in the refrigerator to chill for 1 hour.
2. Meanwhile, cook the bacon: Place it in a skillet and fry over medium heat until golden and crispy, about 4 minutes. Remove the bacon from the skillet (reserving the fat for another use) and place it in a shallow bowl.
3. When the cheese ball is set, roll it in the bacon pieces. Place on a serving platter and serve with crispy lettuce leaves cut into cracker-like squares. Store leftovers in an airtight container in the refrigerator for up to 4 days.

BLT Stuffed Mushrooms

1. Preheat the oven to 350°F.
2. Wash the mushrooms and remove the stems. Set the caps aside on a paper towel to dry. Finely chop the stems.
3. Melt the butter in a skillet over medium heat, then add the onions, garlic, and mushroom stems. Cook for 2 to 3 minutes, until the onions begin to soften. Add the bacon and cook until crispy, about 4 minutes.
4. Transfer the bacon mixture to a mixing bowl. Stir in the cheeses. Stuff 1 tablespoon of the bacon and cheese mixture into each mushroom cap.
5. Place the stuffed mushrooms in an 8-inch square baking dish (a pie pan also works), then season them with salt and pepper. Bake for 25 minutes or until the mushrooms are soft and the cheese is melted. Place the chopped lettuce on a serving platter. Serve the baked mushrooms on top of the bed of lettuce.
6. These are best served fresh, but any leftovers can be covered and refrigerated for up to 3 days. Reheat in a preheated 350°F oven or toaster oven for 5 minutes or until the cheese is melted.

Mashed Fauxtato Bites

1. Preheat the oven to 350°F.
2. Place the fauxtatoes in a large bowl. Add the eggs and mix well to combine.
3. Grease a 24-well mini muffin pan or a standardsize 12-well muffin pan. Fill each well two-thirds full with the fauxtato mixture. Bake for 15 to 20 minutes for mini muffins or 25 to 30 minutes for standard-size muffins, until they are turning golden brown.
4. Garnish each bite with a dot of sour cream and a sprinkle of shredded cheese, diced bacon, and chives. Store extra bites, ungarnished, in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 350°F oven for 4 minutes or until warmed through, then garnish and serve.