Crab Eggs Benedict

Name: Crab Eggs Benedict
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons butter; 2 teaspoons Dijon mustard; 8 larges eggs; 4 English muffins, toasted; 1 Tbsp fresh lemon juice; 1 teaspoons grated lemon rind; 79 milliliters reduced-fat buttermilk; 227 grams fresh lump crabmeat, shell pieces removed; 79 milliliters canola mayonnaise; 4 servings Cracked black pepper; 1 Tbsp white wine vinegar

You can never have too many morn meal recipes, so give Crab Eggs Benedict a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 497 calories, 27g of protein, and 30g of fat each. From preparation to the plate, this recipe takes around 21 minutes. A mixture of pepper, butter, lemon rind, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a pescatarian diet.

Instructions

Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk.

Equipment you will use

Sauce Pan

Whisk

Add butter; stir until butter melts. Keep warm.

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Butter

Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer.

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Water

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Frying Pan

Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness.

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White Wine Vinegar

Custard

Egg

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Frying Pan

Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins.

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Crab

Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce.

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Sauce

Egg

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Slotted Spoon

Frying Pan

Sprinkle with cracked pepper.

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Cracked Pepper

Garnish with chives and tarragon, if desired.

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Tarragon

Chives

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

butter 2teaspoons

Dijon mustard 8larges

eggs 4

English muffins, toasted 1Tbsp

fresh lemon juice 1teaspoons

grated lemon rind 79milliliters

reduced-fat buttermilk 227grams

fresh lump crabmeat, shell pieces removed 79milliliters

canola mayonnaise 4servings

Cracked black pepper 1Tbsp

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. One wine you could try is La Crema Russian River Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 28 dollars.