Crabmeat Hollandaise

• INGREDIENTS FOR HOLLANDAISE SAUCE
• 8 egg yolks
• 2 lemons, juice of
• 2 tablespoons water
• salt and pepper (to taste)
• 2 teaspoons prepared mustard
• 2 tablespoons chopped fresh parsley
• 1 lb butter (melted)
• INGREDIENTS FOR CRABMEAT
• 1 lb crabmeat (back-fin, lump or claw)
• 1 cup unseasoned breadcrumbs
• 1 egg
• 1 tablespoon salted butter
• 2 tablespoons all-purpose flour
• 1/2 cup heavy whipping cream
• 1/8 cup white port or 1/8 cup cream sherry
• 6 -8 mushrooms (sliced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon thyme
• 1/4 cup parsley flakes
• 2 tablespoons paprika
• 1/2 teaspoon tarragon
• 1/8 teaspoon Old Bay Seasoning

1. DIRECTIONS FOR HOLLANDAISE SAUCE:
2. In a double boiler or a stainless steel bowl set over a pot of simmering water over medium heat, whisk together the egg yolks with the lemon juice, water, prepared mustard and parsley.
3. Season with a dash of salt and pepper.
4. Continue to whisk the mixture until it is a pale yellow and slightly thick.
5. Remove the bowl from the pot and whisk vigorously.
6. Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
7. DIRECTIONS FOR CRABMEAT:
8. Place crabmeat into large mixing bowl.
9. Add unseasoned bread crumbs, eggs, butter, flour, heavy whipping cream, Port Wine or Cream Sherry, 1/2 of the Hollandaise Sauce, salt, pepper, onion powder, garlic powder, thyme, tarragon, Old Bay Seasoning & parsley flakes.
10. Mix well with large spoon.
11. Place into a well-greased oven-proof baking dish.
12. Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
13. Finally, sprinkle the top with paprika.
14. Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.

ingredients, egg yolks, lemons, water, salt, mustard, parsley, butter, ingredients, crabmeat, breadcrumbs, egg, butter, flour, heavy whipping cream, white port, mushrooms, salt, pepper, onion powder, garlic powder, thyme, parsley flakes, paprika, tarragon, bay seasoning

Taken from www.food.com/recipe/crabmeat-hollandaise-331597 (may not work)