ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab Eggs Benedict

Oxmoor House
Hands-On time 15 mins
Total time 21 mins
Yield 4 servings
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.

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)

Nutrition Information

  • calories 503
  • fat 28.2 g
  • satfat 5.7 g
  • monofat 12.4 g
  • polyfat 5.7 g
  • protein 32.1 g
  • carbohydrate 29.5 g
  • fiber 1.9 g
  • cholesterol 478 mg
  • iron 4.8 mg
  • sodium 711 mg
  • calcium 127 mg

How to Make It

  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.