Eggs Benedict with Crabmeat

3 egg yolks

1/8 tsp salt

1/8 tsp red pepper

1 tsp lemon juice

10 tbsp butter

4 English muffins, split

8 slices Canadian bacon, cooked

8 oz lump crab meat

8 poached eggs

Preheat broiler. To prepare hollandaise sauce, whisk egg yolks,

salt and red pepper in top of a double boiler over simmering water

until warm; gradually add lemon juice to egg yolks, stirring constantly.

Add 3 tbsp butter to egg mixture; cool over hot (not boiling) water, stirring

constantly with a sire whisk until butter melts. Add another 3 tbsp butter,

stirring constantly. As sauce thickens, stir in 2 more tbsp butter. Cook

until temperature reaches 160 degrees.

Meanwhile, spread cut sides of muffins with remaining 2 tbsp butter. Broil

3 inches from heat, for 1 minute or until lightly browned. Place a slice of

Canadian bacon and 2 tbsp of crab on each muffin half; top with 1 poached

egg and spoon sauce over the top. Serves 4