Crab Cake Benedict with Old Bay Hollandaise on Johnnycakes

Ingredients

• 1/2 cup mayonnaise
• 2 heaping tablespoons prepared horseradish, drained
• 2 tablespoons Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon chile de arbol or cayenne powder
• Salt and freshly ground black pepper
• 1 1/2 pounds jumbo lump crab meat, picked over
• 2 to 3 tablespoons plus 2 cups quick-mixing flour, such as Wondra flour
• 2 green onions, green and pale green parts thinly sliced
• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon fine yellow or white cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 2 teaspoons kosher salt
• 3/4 cup whole milk
• 2 teaspoons clover honey
• 2 large eggs, separated
• 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
• 1 tablespoon ground bay leaves
• 2 1/2 teaspoons celery salt
• 1 1/2 teaspoons dry mustard
• 1 1/4 teaspoons freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lemon juice
• 3 large egg yolks, lightly beaten
• 1 1/2 sticks unsalted butter, melted until foamy
• 1 teaspoon kosher salt
• Canola oil, for frying crab cakes

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