Potato and Crab Benedict

Ingredients

2 cups peeled, seeded and very small diced tomatoes
1 cup very small diced green peppers
1 package Potato Pancake Mix
½ cup chopped parsley
2 Tbsp. whole grain mustard
1-2 tsp. Garlic in Oil
2 tsp. Worcestershire sauce
4 tsp. Crab Base
2 lbs. lump crabmeat
frying oil as needed
75 poached eggs
1 gallon prepared Béarnaise Sauce
1 cup very small diced red peppers
75-1 oz. slices Canadian bacon
½ tsp. (or to taste) Jalapeño Flavor

Instructions

(yields 75-3 inch pancakes)

Prepare the Potato Pancake Mix batter per package instructions. Add the next 7 ingredients, down to the crabmeat and mix well. Carefully place spoonfuls of batter into a frying pan containing 1/8-inch of hot oil and fry, turning once, until both sides are brown. Drain on paper towels. Mix the diced vegetables into the prepared Bearnaise Sauce Mix. Arrange pancakes in chafing dish. Top with warmed Canadian bacon and poached egg. Finish with Bearnaise Sauce Mix.