An easy blender hollandaise sauce and a fresh crab salad loaded with color make this a brunch home-run. Since the hollandaise and crab salad can be made ahead, you’ll have plenty of time to mix up a batch of mimosas or bellinis before your guests arrive. If you’re scaling up the recipe, see the tip below about cooking the eggs.
If you’re scaling up the recipe to serve a larger crowd, cook the eggs in batches of 4. You can either assemble the benedicts as you go or transfer the cooked eggs to a paper towel-lined plate and assemble all together.
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