Divinely Rich Eggs Benedict With Crab Recipes
CRAB EGGS BENEDICT RECIPE - (4.4/5)
Provided by á-25089
Number Of Ingredients 13
Steps:
- Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm. Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.
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- To prepare the Hollandaise Sauce: 1. Take a deep saucepan and pour in about an inch or so of water. Set a glass bowl or stainless steel bowl over the saucepan so it fits nice and snug inside without touching the water. Bring that to a simmer.
- 2. Once your water is simmering in the double boiler add in your egg yolks, cream, lemon juice and cayenne pepper to the bowl over the heated saucepan and whisk well. Whisking constantly, continue to cook the sauce on a low simmer until just thick enough to coat the back of a wooden or metal spoon. You do not want to overcook because the eggs will get hard and flakey.
- 3. Reduce your heat down to very low and then slowly drizzle in the warm melted butter while whisking. Once all butter is whisked in, remove from heat and season with Seasoning Salt and Pepper to your preferred taste. Transfer to a dish, cover and keep warm.
- To Prepare the Eggs Benedict: 1. Preheat the oven to 350 degrees. This is going to be for the bacon slices. 2. In a large stock pot or skillet bring several inches of water along with the white vinegar to a rolling boil. Once water is boiling nicely, crack eggs gently into water one at a time. You should be able to fit about four eggs at a time. Remember, do not overcrowd so they can easily be removed. 3. Watch carefully as the eggs only need to cook for about 3 to 4 minutes. The eggs whites should be set while the egg yolk is still very runny. Do not stir as this could break the yolk. 4. Transfer to a plate with a paper towel on top to drain. Continue with the remaining four eggs. 5. Your oven should be preheated at this point. While your water is boiling for the poached eggs you can start cooking your bacon.
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