Crab Benedict (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 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 (recommended: tabasco) |
1/2 lemon, juiced |
2 tablespoons chopped parsley |
salt and freshly ground black pepper |
2 cups lump crabmeat, picked free of shells |
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 |
3 cups water |
1 tablespoons white vinegar |
1 teaspoon salt |
4 large eggs |
parsley, for garnish |
cheesy biscuits, to serve |
Directions:
1. For the Crab Salad:
2. In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve.
3. *Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.
4. For the Hollandaise Sauce:
5. 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.
6. Bring the water, vinegar and salt to a low simmer in a medium saucepan.
7. 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.
8. To Plate:
9. 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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