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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

Description

If You're Lucky Enough To Have Leftover Crab, There's No Better Use For It Than This. Rich And Creamy, Bright With Lemon, This Classic Brunch Dish Also Makes A Great Supper When Paired With A Simple Green Salad. For An Even Richer Dish, Top Each Muffin Ha

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