Crab Benedict

Recipe courtesy Paula Deen, 2008

Show: Paula's Best DishesEpisode: Ladies Who Lunch

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Cook Time:
15 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 15 min
Total:: 35 min

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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.

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Comments & Reviews

recipe Crab Benedict
Katie Longview, TX 09-17-2009
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Very Good
Rated: 4 stars out of 5

I have to say it was pretty good! Me and my husband had something like this at the Four Season Hotel and Resort, and he loved... it, and has been begging me to figure out how o do it.... SOOOO, this was pretty close i have to say i wish that the sauce was a little watery but i did kinda screw up and added the vinigar to the sauce before it was actually done, so that may have made the diffrence idk.So i wanted to try it my self before i made it for him. I served it over a english muffin with a canadian bacon then the egg and sauce over the top. Read more
recipe Crab Benedict
Christine Minneapolis, MN 06-15-2009
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Fancy brunch made easy
Rated: 5 stars out of 5

Prepared this with Paula's cream biscuits for a brunch. Everything turned out superb and no one left any on their plates. ... The sauce was surprisingly simple to make and was so good.Read more
recipe Crab Benedict
Mark Appleton, WI 12-06-2008
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HMMMMMM?
Rated: 3 stars out of 5

I wanted to make this recipe for guests, but something is missing. What is a cheesy Muffin?
recipe Crab Benedict
Judy Stanwood, WA 09-06-2008
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Wonderful!
Rated: 5 stars out of 5

I made this recipe, and we loved it! I left the green pepper out and I used the imitation crab......it turned out great! I... also cheated and used a package mix of the Hollandaise. This will become a regular at our house. Thanks, Paula.Read more
recipe Crab Benedict
Anonymous 08-18-2008
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AMAZING
Rated: 5 stars out of 5

MMMM.... crab and egg and hollandaise are amazing together. Outstanding breakfast.
recipe Crab Benedict
Ann The Villages, FL 07-07-2008
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Fabulous and Easy
Rated: 5 stars out of 5

I have had Eggs Benedict many ways! This recipe with the crab salad was fabulous! VERY easy as well. I am going to send... this one to my kids. It's a keeper!Read more