Crab Benedict

Ingredients

Crab Salad:

• 1/4 cup finely chopped bell pepper
• 1/2 cup mayonnaise
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot pepper sauce (recommended: Tabasco)
• 1/2 lemon, juiced
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper
• 2 cups lump crabmeat, picked free of shells

Hollandaise Sauce:

• 2 egg yolks
• 4 tablespoons cream
• 4 large tablespoons butter, room temperature
• 1/2 lemon, juiced
• Dash cayenne
• Pinch salt
• Pinch sugar
• 1 tablespoon white vinegar

Poached Eggs:

• 3 cups water
• 1 tablespoons white vinegar
• 1 teaspoon salt
• 4 large eggs
• Parsley, for garnish
• Cheesy biscuits, to serve

For the Crab Salad:

Directions

In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve.

*Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.

For the Hollandaise Sauce:

Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

Bring the water, vinegar and salt to a low simmer in a medium saucepan.

Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.

To Plate:

Top a cheesy biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley. Serve immediately.