January 13
Crabs Eggs Benedict
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- Crab Eggs Benedict [View Recipe]
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Ingredients
- 2 english muffins (split)
- 1 king crab leg (defrosted, shelled, and gently warmed in microwave)
- 4 large eggs
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- Old Bay Seasoning
Instructions
We begin by heating a pan with about 2 inches of water. When the water comes to a boil, we lower it to a simmer. We crack an egg into a bowl and then using the handle of a wooden spoon, we create a whirlpool and gently slide the egg in. We want the white of the egg to wrap around the yolk. We continue with the other eggs. We poach in gently simmering water for 3-5 minutes. We want the whites set and the yolks runny.
Meanwhile, we toast the english muffins. When the eggs are done, we take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire, although we do not.
We put some crab meat on top of each half of the english muffins. We top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of old bay and serve.
- Hollandaise Sauce [View Recipe]
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Ingredients
- 4 egg yolks
- 2 tablespoons lemon juice
- Pinch salt & pepper
- 1 stick butter
Instructions
We begin by melting the butter in the microwave on 50% power in a measuring cup. We run it for about 30 seconds and then check to see if it is done. We want it melted and hot.
We heat a pan of water on the stove. When it comes to a boil, we turn off the heat, and move the pan to a cool part of the stove. In a blender, we mix the egg yolks, the lemon juice and the salt and pepper. We blend this for 25 seconds and then with the motor running we drizzle in the melted butter a drop at a time. We do not want to go too fast with the butter, or the sauce will not be creamy. After about 1/4 cup of the butter is incorporated, we pour the rest in a slow stream. We pour the mixture into a bowl. We put this bowl into the pan of hot water to keep the sauce warm while we prepare the eggs.
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- Salad