Crab Benedict

Name: Crab Benedict
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters finely chopped bell pepper; 4 servings Cheesy biscuits, to serve; 4 larges tablespoons butter, room temperature; 1 Dash cayenne; 4 Tbsps cream; 2 egg yolks; 4 larges eggs; 1 lemon, juiced; 473 milliliters lump crabmeat, picked free of shells; 118 milliliters mayonnaise; 2 Tbsps chopped parsley; 4 servings Parsley, for garnish; 1 teaspoon hot pepper sauce (recommended: Tabasco); 1 pinch Pinch salt; 1 teaspoon salt; 4 servings Salt and freshly ground black pepper; 1 pinch Pinch sugar; 710 milliliters water; 1 Tbsp white vinegar; 1 Tbsp white vinegar; 1 teaspoon Worcestershire sauce

Need a pescatarian morn meal? Crab Benedict could be an amazing recipe to try. This recipe makes 4 servings with 519 calories, 23g of protein, and 45g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper sauce, lump crabmeat, parsley, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes.

Instructions

In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve. (See Cook's Note)

Ingredients you will need

Red Pepper

Peppers

Crab

Equipment you will use

Whisk

Bowl

Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water.

Ingredients you will need

Vinegar

Water

Equipment you will use

Double Boiler

Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

Ingredients you will need

Chicken Broth

Vinegar

Equipment you will use

Whisk

Pot

Bring the water, vinegar and salt to a low simmer in a medium saucepan. Crack an egg into a small ramekin and gently slide the egg into the water.

Ingredients you will need

Vinegar

Water

Salt

Egg

Equipment you will use

Sauce Pan

Ramekin

Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat.

Ingredients you will need

Water

Egg

Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks.

Ingredients you will need

Egg Yolk

Egg

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

Equipment you will use

Slotted Spoon

Paper Towels

Top a cheesy biscuit with a poached egg.

Ingredients you will need

Poached Egg

Biscuits

Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley.

Ingredients you will need

Hollandaise Sauce

Parsley

Crab

Egg

Serve immediately.

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat.

On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.