Chesapeake Eggs Benedict
A classic breakfast favorite is taken to a new level. Crab added to Eggs Benedict makes it a real delight.
8 oz. crab meat (any grade)
1/4 cup of mayonnaise
1/4 tsp. of seafood seasoning
Dash of Worcestershire sauce
6 oz. grated Havarti cheese (or any cheese of choice)
Juice of one lemon
4 pieces toasted English muffins
4 oz. thinly sliced country ham
1 cup hollandaise sauce
1. Mix mayonnaise, seafood seasoning, Worcestershire sauce, cheese, and lemon juice in a medium mixing bowl. Blend together and gently fold in crab meat.
2. Divide ham into four equal portions and place on top of toasted muffins. Divide crab mixture into four equal portions and place on top of the ham. Place the muffins with the crab mixture on it, in a pre-heated 400-degree oven, on a baking tray for 7-10 minutes.
3. Poach all four eggs and place on top. Serve with hollandaise sauce on the top.