1/2 pound butter
1/3 pound flour
Pinch of salt
2 teaspoon dry mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
1 quart milk
1 pound grated cheddar
3 pounds MD Blue lump crabmeat, picked
2 pounds celery, minced
1/2 pound onions, minced
1/2 pound green pepper, minced
20 pieces chopped toast
1/4 cup sherry
Canadian bacon (2 slices per serving)
Hollandaise and chopped parsley (topping)
Make a roux with butter and flour. Add seasonings. Add milk. Cook until thick.
Add cheese and crabmeat. Toss crabmeat gently so as not to break up the lumps.
Cook until melted and mixture is thick.
Add celery, onion, green pepper, toast and sherry to cheese mixture and blend
Toast an English muffin. Place a thin slice of Canadian bacon on each half, then
a thick slice of beefsteak tomato, then a generous scoop of crab mixture.
Heat in oven.
Top with Hollandaise and chopped parsley.
When making this delicious sauce, the eggs must always be cooked slowly over a
very low heat and the butter added gradually for success. To begin making your
Cut a stick of butter into eight pieces. Then blend 3 egg yolks, 1\2 teaspoon
salt, 2 tablespoons lemon juice, and a pinch of cayenne pepper in a stainless
steel pan. If you do not have a stainless steel pan, you can also use one that
is enamel or glass.
Cook this mixture over a very low heat or in a double boiler, beating it with a
whisk, mixer, or wooden spoon until the eggs are the consistency of heavy cream.
Add butter pieces one at a time and continue beating the mixture until the sauce
coats the beater thickly. Remove the mixture from the heat and continue to stir
with a wooden spoon for at least one minute. Serve the sauce while it is still
warm. This recipe will make about 1 1/4 cups.
If the sauce appears to be too thin, you can place one tablespoon of the sauce
and a teaspoon of lemon juice in a warm bowl and beat it until it thickens. Then
add it to the rest of the sauce 1\2 tablespoon at a time.
In case the sauce curdles, remove it from the heat and whip in 1 tablespoon cold
water. Do this a little at a time until the sauce smoothes. If this doesn't
work, you can beat an egg yolk in a clean pan until it thickens and gradually
add it to the curdled sauce until it is smooth. In most cases, hollandaise sauce
should be served immediately, but it can be kept warm for up to one hour. Place
the sauce over a pilot light or in a bowl of warm water and cover with plastic
wrap. Allow the plastic wrap to rest on the surface of the sauce to prevent a
skin from forming.
You can also make hollandaise sauce in a blender, but the taste and texture will
be slightly different from the traditional sauce. To do this, melt one stick of
butter in a sauce pan until bubbly. Add to your blend 3 egg yolks, 1\4 cup hot
water, 2 tablespoons lemon juice, 1\2 teaspoon salt, and a pinch of cayenne
pepper. Cover the blender and blend on high speed for three seconds; then remove
the cover of the blender. Do not turn the blender off. Add the hot butter to the
blending mixture very slowly and blend until thickened to the consistency of