Saturday, August 1, 2009

Crab Benedict

1 pound fresh crabmeat, drained and flaked
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 tablespoons mayonnaise or salad dressing
1 tablespoon Worcestershire sauce
1 tablespoon butter or margarine, melted
1 (1 1/8 ounce) package Hollandaise sauce mix
4 English muffins, split and toasted

Combine first 5 ingredients; sauté mixture in melted butter until thoroughly heated. Prepare
Hollandaise sauce according to package directions (or make your own!).

Spoon crabmeat mixture over cut sides of English muffins; top with Hollandaise sauce.

Makes 4 servings.

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