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Photo: Helene Dujardin
Normally we'd never endorse Hollandaise-in-a-packet, but you're finding soft-shell crabs for brunch, setting up a dredge station, frying and draining the things and poaching eggs. If we asked you to make real Hollandaise (read: we're asking you to make real Hollandaise) it might be a little much for a Saturday morning.   

Normally we’d never endorse Hollandaise-in-a-packet, but you’re finding soft-shell crabs for brunch, setting up a dredge station, frying and draining the things and poaching eggs. If we asked you to make real Hollandaise (read: we’re asking you to make real Hollandaise) it might be a little much for a Saturday morning. The packet hack subbing milk for butter also cuts down on fat, which is nice because soft-shell crabs shouldn’t be eaten any other way than fried.   

Reprinted with permission from Southern Living: The Way To Fry