“Food on the Hill” by Sue York

This week’s recipe:
Crab Benedict

ingredients
Crab Benedict
(serves two)
4 poached eggs
Two English muffins, toasted
9 oz crab meat, drained ( I prefer lump crab meat, but can get pricy)
1 cup mozzarella cheese
5 egg yolks
1 ½ tablespoon lemon juice
¾ cup cold butter, cut into 1 tablespoon pieces
directions

Poach the 4 eggs and set aside.

If they need reheated at the end before you put the Benedict together, you can microwave them until just warm.
Hollandaise Sauce:

Stir egg yolks and lemon juice and ½ of the butter over low heat until butter is melted. You must be whisking constantly. Add the remaining butter, whisking vigorously until butter is melted and sauce thickened. Keep warm.

In a large oven proof skillet, heat the crabmeat until warm on medium heat.

Separate the meat into 4 piles and top with the cheese. Put under the broiler until melted.
To assemble the Crab Benedict:
Put a toasted English muffins top and bottom on a plate. With a spatula pick up 2 of the crab meat and cheese mounds from the pan and place it on each of the halves. Place a poached egg on each mound of meat and top with Hollandaise sauce
Crab Benedict
