Crab Eggs Benedict
recipe at a glance
ready in: under 30 minutes
2 English muffins, split
3/4 pound king crab leg, defrosted if frozen, shelled, and gently warmed in microwave
4 large eggs, very fresh
Old Bay seasoning
***Blender Hollandaise Sauce***
3 egg yolks
1/2 teaspoon salt
1 dash cayenne pepper
1 tablespoon heavy cream
1 cup unsalted butter, melted
1 tablespoon lemon juice or white wine vinegar
Begin by heating a pan with about 2 inches of water. When the water comes to a boil, lower it to a simmer. Crack an egg into a bowl and then using the handle of a wooden spoon, create a whirlpool and gently slide the egg in. You want the white of the egg to wrap around the yolk. Continue with the other eggs. Poach in gently simmering water for 3-5 minutes. You want the whites set and the yolks runny.
Meanwhile, toast the English muffins. When the eggs are done, take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire.
Put some crab meat on top of each half of the English muffins. Top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of old bay seasoning and serve.
For Hollandaise: Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture.
While blender is running begin adding hot butter in a thin, steady stream. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
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