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Crab Benedict

1 lb. crab meat
1 lb. asparagus
3 egg yolks
1/4 cup lemon juice
4 English muffins
8 hard boiled eggs
2 cups water

In a saucepan, bring the water to a boil.
Cut the asparagus in 1 inch slices and place in the boiling water for 5 minutes.
In a food processor put the egg yolks and slowly add the butter, then the lemon juice.
Cut the English muffins in half and toast.
Place several pieces of asparagus on each muffin and then spread crab meat on top of asparagus.
Top with the sauce.
Serve immediately.
Serves 4.

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