Another use for crab meat

Some may say I am cheap but I prefer the term frugal, I don't like to waste money or throw food away.  I had left over English muffins and crab meat so the obvious choice was to make my own version of crab eggs Benedict.  If my memory serves me correctly, we have eaten something like this at Mimi's Cafe. 

I toasted and buttered the English Muffins, added a fresh spinach leaf (from our garden), slice of tomato, slice of red onion, poached egg, about a tablespoon of the crab meat and topped it with hollandaise sauce. 

The combination was quite tasty however, I will not repeat the hollandaise sauce recipe I used.  It was a blender hollandiase recipe and it was not the same as Emeril's recipe that we have made before.

Hollandaise Sauce- From the kitchen of Emeril Lagasse

4 egg yolks

2 teaspoons fresh lemon juice

1/8 teaspoon cayenne, or to taste

2 sticks unsalted butter, melted

1/2 teaspoon salt

Whisk the egg yolks, lemon juice, and cayenne in the top of a double boiler, or in a stainless steel bowl set over a pot of simmering water (being careful not to let the bowl touch the water). 2. As soon as the egg yolks have thickened, remove the pot from the water and slowly add the melted butter a bit at a time, whisking continuously. Add the salt and adjust the seasoning to taste.