Crabmeat Hollandaise - cooking recipe

Ingredients

INGREDIENTS FOR HOLLANDAISE SAUCE
8 egg yolks
2 lemons, juice of
2 tablespoons water
salt and pepper (to taste)
2 teaspoons prepared mustard
2 tablespoons chopped fresh parsley
1 lb butter (melted)
INGREDIENTS FOR CRABMEAT
1 lb crabmeat (back-fin, lump or claw)
1 cup unseasoned breadcrumbs
1 egg
1 tablespoon salted butter
2 tablespoons all-purpose flour
1/2 cup heavy whipping cream
1/8 cup white port or 1/8 cup cream sherry
6 -8 mushrooms (sliced)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/4 cup parsley flakes
2 tablespoons paprika
1/2 teaspoon tarragon
1/8 teaspoon Old Bay Seasoning

Preparation

DIRECTIONS FOR HOLLANDAISE SAUCE:
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.
Season with a dash of salt and pepper.
Continue to whisk the mixture until it is a pale yellow and slightly thick.
Remove the bowl from the pot and whisk vigorously.
Add the melted butter, 1 teaspoon at a time, continuing to whisk, until all is incorporated.
DIRECTIONS FOR CRABMEAT:
Place crabmeat into large mixing bowl.
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.
Mix well with large spoon.
Place into a well-greased oven-proof baking dish.
Sprinkle top with additional bread crumbs & evenly spread the remaining sauce over the top.
Finally, sprinkle the top with paprika.
Place, uncovered, into preheated 400 degree oven 15 to 20 minutes.