CRAB EGGS BENEDICT RECIPE - (4.4/5)

Crab Eggs Benedict Recipe - (4.4/5) image

Provided by á-25089

Number Of Ingredients 13

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1/3 cup reduced-fat buttermilk
1/3 cup canola mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more to garnish to taste, divided
1 1/2 teaspoons butter
1 tablespoon white wine vinegar
8 large eggs
4 English muffins, toasted
8-ounces fresh lump crabmeat, shell pieces removed
2 tablespoons chopped fresh chives, optional to garnish
1 tablespoon chopped fresh tarragon, optional to garnish

Steps:

Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm. Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.