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Crab Eggs Benedict

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Photo: Cooking Light

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Ingredients

1/3 cup reduced-fat buttermilk

1/3 cup canola mayonnaise

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1 1/2 teaspoons dijon mustard

1/4 teaspoon freshly ground black pepper

1 1/2 teaspoons butter

1 tablespoon white wine vinegar

8 large eggs

4 english muffins, toasted

8 ounces fresh lump crabmeat, shell pieces removed

Cracked black pepper

2 tablespoons chopped fresh chives (optional)

1 tablespoon chopped fresh tarragon (optional)

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