Fried Soft-Shell Crabs Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pass the Bloody Marys: This Chesapeake staple now stars for brunch. Ingredients:
vegetable oil |
1 (12-oz.) can evaporated milk |
7 large eggs |
6 soft-shell crabs |
1 1/2 teaspoons seasoned salt |
1 1/2 cups self-rising flour |
6 (3/4-inch-thick) french bread loaf slices |
2 tablespoons butter, melted |
1 (0.9-oz.) envelope hollandaise sauce mix |
1 cup milk |
1 tablespoon lemon juice |
1/2 teaspoon white vinegar |
2 cups loosely packed baby arugula |
2 tablespoons chopped fresh chives |
Directions:
1. Pour oil to depth of 3 inches into a Dutch oven; heat to 360°. Whisk together evaporated milk, 1 egg, and 1/4 cup water in a large bowl.
2. Rinse crabs, pat dry, and sprinkle with seasoned salt. Dredge crabs in flour; dip in evaporated milk mixture, and dredge in flour again. Fry crabs, in 2 batches, in hot oil 2 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm.
3. Preheat oven to 375°. Brush 1 side of each bread slice with butter. Bake bread slices, buttered sides up, 5 minutes or until toasted.
4. Prepare hollandaise sauce mix according to package directions, omitting butter and using 1 cup milk and 1 Tbsp. lemon juice.
5. Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break remaining 6 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
6. Top bread slices with arugula, fried crabs, poached eggs, and hollandaise sauce. Sprinkle with chives and salt and pepper to taste.
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