Photo: Crab Benedict Recipe
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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By djdesigns2_9915413
Marietta, GA
on January 01, 2012
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I used toasted English muffins instead of biscuits. Yum!!
By donnabella1102
Hartland, WI
on October 25, 2011
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Very good. But I made crab cakes instead of crab salad. There wasn't the contrast of cold vs. hot.
By thebake
on October 18, 2011
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With a bit of a twist to everything, holy cow this was awesome. Just finished it. My wife and I were sitting on the couch thinking whats for breakfast and watching this episode and thought..... wow we have everything we need to make this. Yummmmy.
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