Crab benedict

  • Preparation Time20 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

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.

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