Crab Benedict


1 lb. fresh crabmeat, drained and flaked
1/2 c. chopped green pepper
1/2 c. chopped celery
2 tbs. mayonnaise or salad dressing
1 tbs. worcestershire sauce
1 tbs. butter, melted
1 (1 1/8 oz) pkg. Hollandaise sauce mix
4 English muffins, split and toasted

Combine first 5 ingredients; saute mixture in tablespoon of butter until thoroughly heated.
Prepare Hollandaise sauce according to package directions.
Spoon crabmeat mixture over cut sides of English muffins;
top with Hollandaise sauce. Yield: 4 servings.