Crab Eggs Benedict Recipe – Sunset Magazine

Ingredients

• 6 large egg yolks
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 1 1/2 cups melted unsalted butter
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 6 English muffins
• 3 cups Dungeness crab, picked over and at room temperature
• 12 large eggs