Dungeness Crab Eggs Benedict

All my resolve to eat healthier in the New Year flew right out the window on the weekend when I found Dungeness Crab at the market for $3.99 per pound and they were just unpacking the icy crates as I walked up to the counter. I bought two large crab and had enough for dinner on New Year's Day and a seafood version of Eggs Benedict for Sunday morning.  We love it simply served with a bit of mayo or lemon butter, but it was a holiday weekend after all and the times called for something special.  

I had several Crab Cakes left from the night before so this delicious brunch dish went together in just minutes. I topped a toasted English muffin half with thin slices of tomato, added a warmed crab cake, poached egg and a never fail version of Hollandaise Sauce that took just minutes to make. Is your mouth watering? Mine is just thinking about this delicious combination of flavors and textures. It's so pretty on the plate and everybody thought they were getting something very special.  If you are able to purchase good ready made crab cakes this is even easier to prepare.

My Easy Hollandaise Sauce recipe is from a 1960's edition of  McCall's Cookbook. Its quick to prepare and delicious on Eggs Benedict and vegetables. 

Easy Hollandaise Sauce

1/2 cup butter
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
Dash cayenne pepper
1 cup whole milk
2 egg yolks, lightly beaten
2 tablespoons lemon juice

In medium saucepan slowly melt 1/4 cup butter, remove from heat. Stir in flour to make a smooth paste.  Add salt, pepper and cayenne.

Gradually add milk, stirring until smooth.  Over medium heat bring mixture to boiling, stirring, for 1 minute.  Remove from heat. Stir in remaining 1/4 cup butter.

Combine egg yolks and lemon juice. Add a little hot mixture to egg yolk mixture.  Pour back into mixture in saucepan. Bring back to boiling point and remove from heat.  To keep sauce warm, place covered saucepan in a larger shallow pan of simmering water. Thin with a tablespoon or two of hot water if sauce thickens too much.  Don't let water boil or sauce will curdle.  Serve over eggs or vegetables.

So, it's going to be salads for the rest of the month.  I really mean it this time.