Crab Benedict

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I used toasted English muffins instead of biscuits. Yum!!

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Very good. But I made crab cakes instead of crab salad. There wasn't the contrast of cold vs. hot.

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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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Very light, but filling! YUMMY:
My husband has this thing with trying new dishes. It is not easy to persuade him to try new things. He absolutley loved this dish. It was simple to make. We are not fans of poached egg, so I fried them instead and folded the egg over and laid it on top of the crab which was on top of a Grands Butter Biscuit and then topped with the hollandaise sauce. garnished with the parsley..SCRUMPDELICIOUS!!!!!!!!!!

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This recipe is a winner with my family! I have made this several times now for brunch gatherings. I use the traditional english muffin and packaged hollandaise sauce mix to save time. There are never any leftovers.

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With all due respect to the Divine Ms. D, I cannot recommend this recipe. Each part is delicious, but together it is very strange. The cheese biscuit was yummy, the crab salad very good, poach egg great, and hollandaise sauce very nice. But the hot egg and sauce on top of a cold salad which is on top of a warm biscuit was just weird. The crab alone cost about $20.00 and the whole thing was a big disappointment. Also, I wouldn't classify it as an "easy" recipe because you have to be very focused and strategic to have everything ready at exactly the right time.

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This is such a great twist on a classic!. Hollandaise is the perfect sauce for crab - buttery, lemony perfection. Of course Paula would bring us this delicious dish. We tried it with the twist of added sauteed Radicchio. The bitter offered a nice counterpoint to all that richness.

Cheers,
Jason & Steve
http://yourfoodchoices.wordpress.com/2010/11/21/crab-and-radicchio-benedict/

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I have made this several times now for special occasions or when we have guests for brunch. I follow the recipe as is and use good quality lump crab meat from the fish market. It is so delicious and I was surprized at how easy it is to make. Thanks Paula for another one of your wonderful recipes.

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I made this recipe as well as the brown sugar bacon for a Memorial Day weekend Sunday brunch, it was AMAZING!!!!! The only thing I added to the recipe was some green onion, but made the rest as follows. It was a huge hit. The thing I was impressed with the most was how I didn't break the yolks when poaching the eggs, as it was my first time making them. Thanks so much Paula, you're always the belle of the ball in my kitchen.

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The crab salad is superb and even better after sitting for a while so the flavors can fully absorb, and with combination of the egg and sauce... PERFECT! This is fine dining in the comfort of your own home. Definitely a new favorite!