Serves: 4
Total Calories: 612
Melt the butter in a skillet. Add the crabmeat, grated egg, sherry, lemon juice and Tabasco sauce. Cook until heated through. Place the English muffin halves in a baking dish. Spread each with the crabmeat mixture. Top with Hollandaise Sauce. Place under a broiler. Broil until brown. Serve immediately.
In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, 1 piece at a time, until melted and sauce is thickened. Stir in seasonings. Remove from heat. Cover and chill if not using immediately.
This Baked Crabmeat Benedict recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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