1 Lb. fresh crabmeat, drained and flaked
1/2 Cup chopped green pepper
1/2 Cup chopped celery
2 Tablespoon mayonnaise
1 Tablespoon Worcestershire sauce
1 Tablespoon butter, melted
1 (1 1/8 Oz) pkg. hollandaise sauce mix
4 English muffins, split & toasted
Combine first 5 ingredients. Sauté mixture in butter until thoroughly heated. Prepare hollandaise sauce according to pkg. directions. Spoon crabmeat mixture over cut side of English muffins. Top with hollandaise sauce. Yield: 4 servings.
Nice for brunch or lunch!
Tip: I like to use the following Hollandaise Sauce instead of the package
1/3 Cup butter
1 1/2 Tablespoon lemon Juice
2 Egg yolk
1/8 Teaspoon salt
Dash red pepper
Place butter in a 1 quart glass measuring bowl. Microwave on high 1 minute, or until melted. Add lemon juice, stir well. Combine egg yolk, salt and red pepper; gradually add to butter mixture stirring constantly with a wire whisk. Microwave at medium low (300 watt power) 1 to 1 1/2 minutes: stirring with wire whisk at 30 second intervals. Serve over cooked meat, vegetables or egg benedict. Yield 1/2 cup.
Excellent any time of the year, but especially good during the fall and winter. The pumpkin flavor is rich and hearty. These are best served with our homemade "Dutch Honey" recipe. This is a rich thick syrup that will last for weeks in the refrigerator. The "Dutch Honey" is also good on ice cream!