Combine first 6 ingredients 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 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.
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Very good substitute for traditional calorie-laden hollandaise, but the nutritional content listed here cannot be right. 503 cal per serving with four servings would mean this recipe is 2000 cal. Cant imagine that is right.
We recently had Crab Eggs Benedict in Napa and decided to try and duplicate the meal at home. SUCCESS! with the only "special" ingredient being a pkg of mock Crab Classic Chunk Style. No lemon.. no prob. Skip the zest and just use bottled lemon. Used real Mayo. Honey dijon mustard. Basics from your refrigerator! Toss the top 6 ingred + butter in a saucepan & stir. Add defrosted mock/real crab chunks and carefully heat while you TOAST 6 english muffin halves (they served 2 per person) and poach your eggs. Assembly: spread some sauce on each muffin half and divey up the crab.. saving a bit of sauce. Place poached egg on top and then use that last bit of sauce to top each egg. (a little goes a long way in taste) GARNISH with chopped green onion or whats handy... chives, parsley, etc. Side dish can be asparagus, etc.. but since it was Easter, we had a slice of Scandinavian almond cake topped with strawberries and banana. Cup of juice and coffee and... WOW!^) GREAT recipe/fewer calories!