CRAB EGGS BENEDICT RECIPE - (4.4/5)

Steps:

• Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm. Add water to a large skillet, filling 2/3 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 freshly ground pepper to taste. Garnish with chives and tarragon to taste.