Crabmeat Hollandaise

• INGREDIENTS FOR HOLLANDAISE SAUCE
• egg yolks↗8
• lemons, juice of↗2
• water↗2 tablespoons
• salt and pepper

  to taste

• prepared mustard2 teaspoons
• chopped fresh parsley2 tablespoons
• butter (melted)↗1 lb
• INGREDIENTS FOR CRABMEAT
• crabmeat (back-fin, lump or claw)↗1 lb
• unseasoned breadcrumbs↗1 cup
• egg↗1
• salted butter↗1 tablespoon
• all-purpose flour↗2 tablespoons
• heavy whipping cream↗1⁄2 cup
• cup white port or 1/8 cup cream sherry↗1⁄8
• mushrooms (sliced)↗6 -8
• teaspoon salt↗1
• teaspoon pepper↗1
• teaspoon onion powder↗1⁄2
• teaspoon garlic powder↗1⁄2
• teaspoon thyme↗1⁄2
• cup parsley flakes↗1⁄4
• tablespoons paprika↗2
• teaspoon tarragon1⁄2
• teaspoon Old Bay Seasoning1⁄8

Step-by-step instructions

1. 1

   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.

2. 2

   Season with a dash of salt and pepper.

3. 3

   Continue to whisk the mixture until it is a pale yellow and slightly thick.

4. 4

   Remove the bowl from the pot and whisk vigorously.

5. 5

   Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.

6. 6

   Place crabmeat into large mixing bowl.

7. 7

   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.

8. 8

   Mix well with large spoon.

9. 9

   Place into a well-greased oven-proof baking dish.

10. 10

    Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.

11. 11

    Finally, sprinkle the top with paprika.

12. 12

    Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.