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Crab Eggs Benedict
Photo: Oxmoor House

Crab Eggs Benedict

A mock hollandaise sauce, made from mayonnaise and buttermilk, replaces the traditional clarified butter. Big chunks of sweet lump crabmeat drenched in creamy egg yolk are a welcome, fancier change from the traditional Canadian bacon. Serve with steamed asparagus.

View Recipe: Crab Eggs Benedict

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