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.
. In a medium-sized bowl, combine the cream cheese, sour cream, blue cheese, tomatoes, and salt. Form the mixture into a ball, wrap in parchment paper, and place in the refrigerator to chill for 1 hour. Meanwhile, cook the bacon: Place it in a skillet and fry over medium heat until golden and crispy, about 4 minutes.
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Remove the bacon from the skillet (reserving the fat for another use) and place in a shallow bowl. 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.
