Crab Eggs Benedict

Name: Crab Eggs Benedict
Ingredients: 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; 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; Cracked black pepper; 2 tablespoons chopped fresh chives (optional); 1 tablespoon chopped fresh tarragon (optional)

14 ingredients

2 steps

Ingredients

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
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
Cracked black pepper
2 tablespoons chopped fresh chives (optional)
1 tablespoon chopped fresh tarragon (optional)

Directions

1

Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until -butter melts. Keep warm.
2

Add water to a large skillet, filling two-thirds 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 cracked pepper. Garnish with chives and tarragon, if desired.