Crab Eggs Benedict

• 1/3 cup reduced-fat buttermilk
• 1/3 cup canola mayonnaise
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons butter
• 1 tablespoon white wine vinegar
• 8 large eggs
• 4 English muffins, toasted
• 8 ounces fresh lump crabmeat, shell pieces removed
• Cracked black pepper
• 2 tablespoons chopped fresh chives (optional)
• 1 tablespoon chopped fresh tarragon (optional)

1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until -butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.

buttermilk, canola mayonnaise, lemon rind, lemon juice, mustard, freshly ground black pepper, butter, white wine vinegar, eggs, muffins, lump crabmeat, pepper, fresh chives, fresh tarragon

Taken from www.myrecipes.com/recipe/crab-eggs-benedict (may not work)