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Crab Benedict


Crab Benedict

Crab Benedict


1 Lb. fresh crabmeat, drained and flaked

1/2 Cup chopped green pepper

1/2 Cup chopped celery

2 Tablespoon mayonnaise

1 Tablespoon Worcestershire sauce

1 Tablespoon butter, melted

1 (1 1/8 Oz) pkg. hollandaise sauce mix

4 English muffins, split & toasted


Combine first 5 ingredients.  Sauté mixture in butter until thoroughly heated.  Prepare hollandaise sauce according to pkg. directions. Spoon crabmeat mixture over cut side of English muffins.  Top with hollandaise sauce.  Yield: 4 servings.    

Nice for brunch or lunch!


Tip:  I like to use the following Hollandaise Sauce instead of the package

Hollandaise Sauce

1/3 Cup butter

1 1/2 Tablespoon lemon Juice

2 Egg yolk

1/8 Teaspoon salt

Dash red pepper

Place butter in a 1 quart glass measuring bowl. Microwave on high 1 minute, or until melted. Add lemon juice, stir well. Combine egg yolk, salt and red pepper; gradually add to butter mixture stirring constantly with a wire whisk.  Microwave at medium low (300 watt power) 1 to 1 1/2 minutes: stirring with wire whisk at 30 second intervals. Serve over cooked meat, vegetables or egg benedict.          Yield 1/2 cup.


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