CRAB BENEDICT

Prep
20 min
Cook
10 min
Serves
4
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Ingredients

  • 1/4 cup finely chopped bell pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1 lemon, 1/2 juiced, other half juiced for Hollandaise
  • 2 tablespoons chopped fresh parsley
  • 2 cups picked free of shells lump crab meat
  • 2 egg yolks
  • 4 tablespoons cream
  • 4 tablespoons room temperature butter
  • dash cayenne pepper
  • pinch of sugar
  • 2 tablespoons white vinegar (1 tablespoon set aside for poached eggs)
  • 3 cups water
  • 1 teaspoon salt
  • 4 large eggs
  • 1 ripe avocado, sliced into thin wedges
  • 1 tomato, sliced thinly
  • 2 BAYS® English Muffins, toasted

Instructions

  • For the Crab Salad:
  • In a large bowl, whisk together mayonnaise, Worcestershire, hot pepper sauce, 1/2 a lemon's worth of juice, parsley, salt and pepper (to taste). 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 egg yolks, cream, butter, lemon juice, cayenne, salt and sugar 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 1 tablespoon vinegar.
  • Bring the water, 1 tablespoon vinegar, and 1 teaspoon salt to a low simmer in a medium saucepan.
  • Crack an egg into a small ramekin or small bowl 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 slowly 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 an English muffin with two or three slices of avocado and a slice or two of tomato. Place a small scoop of crab salad on top of the tomato and avocado.
  • Top with a poached egg. Spoon the Hollandaise over the egg and garnish with additional diced peppers, if desired.
  • Serve immediately.
crab benedict