Crab Benedict Recipe - Paula Deen

Ingredients

• 1/4 cup finely chopped bell pepper
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/2 lemon juiced for crab, other half juiced for Hollandaise
• 2 tablespoons chopped fresh parsley
• 2 cups lump crabmeat, picked free of shells
• 2 egg yolks
• 4 tablespoons heavy cream
• 4 tablespoons room temperature Butter
• dash cayenne pepper
• pinch sugar
• 1 tablespoon white vinegar for hollandaise, plus 1 tablespoon for poached eggs
• 3 cups water
• 1 teaspoon salt
• 4 large eggs
• Biscuits, for serving