Name: Crab benedict
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: For the crab benedict; 120ml mayonnaise; 1 tsp Worcestershire sauce; 1 tsp hot pepper sauce; 1/2 lemon, juiced; 2 tbsps chopped parsley; Salt and freshly ground black pepper; 40g finely chopped pepper; 300g lump crabmeat, picked free of shells; Hollandaise sauce, recipe follows; Poached eggs, recipe follows; Parsley, for garnish; Cheesy American biscuits, to serve (see note); For the hollandaise sauce; 2 egg yolks; 60ml single cream; 65g butter, room temperature; 1/2 lemon, juiced; Dash cayenne; Pinch salt; Pinch sugar; 15ml white vinegar; For the poached eggs; 750ml water; 15ml white vinegar; 1 tsp salt; 4 large eggs

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.

Note: See Paula Deen's recipe for cheesy American biscuits.