Crab benedict

Crab benedict

Crab benedict

Recipe by:
Paula Deen

Prep: 20 mins
Cook: 15 mins
Serves: 4
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the crab benedict:

For the hollandaise sauce:

For the poached eggs:

Method

Crab benedict

For the crab benedict:


1) In a large bowl, whisk together the worcestershire sauce, mayonnaise, hot sauce, lemon, parsley, and salt and pepper. Gently fold in the crab and peppers. When mixing the crab and peppers, be careful not to break up the crab too much.

2) Top a cheesy biscuit with a poached egg. Add a small scoop of the crab mixture on top of the egg. Spoon the hollandaise over the egg and garnish with parsley.

3) Serve immediately.

For the hollandaise sauce:


1) 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.

2) Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

For the poached eggs:


1) Bring the water, vinegar and salt to a low simmer in a medium saucepan.

2) 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.

3) Remove with a slotted spoon onto a paper towel lined plate.