Crab Eggs Benedict

By KrissyW330

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)

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.