Crab for Breakfast

Posted by: on May 24, 2010 | No Comments

Saturday I made brunch for the family, as per my younger brother’s request. Every time I come for a visit, the one inevitable meal is Crab Eggs Benedict. I thought I would take a cue from Mr. Chris Cox over at Easy & Elegant Life and share one of my favorite recipes.


Crab Eggs Benedict (Serves 4)

11 Eggs (8 for Poaching, 3 Yolks for Sauce)
4 English Muffins
8 oz Tub Jumbo Lump Crab Meat
1 1/2 Sticks Unsalted Butter
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Finely Chopped Chives
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon White Sugar
Small Jar of Caviar (Either lumpfish or salmon roe work wonderfully)

First, to prepare the hollandaise sauce, whip the three egg yolks in a glass mixing bowl with a teaspoon or so of water and the sugar until it becomes a pale yellow. Then, heat the mixture by setting the glass mixing bowl over a pot with an inch or so of simmering water in it. As the mixture heats up and thickens a bit, begin to whisk in tablespoon-sized knobs of the butter, making sure each is incorporated before adding the next. If the sauce gets too hot and begins to boil, remove the glass bowl for a minute or two and continue adding butter as long as the sauce remains hot enough before placing it back over the pot. After all the butter has been incorporated, add the cayenne, salt, lemon juice, and chives. Reduce the heat on the stove, keeping it just high enough to keep the sauce warm. Stir every few minutes.

Now, halve and toast the english muffins and get your eggs poaching. Top each english muffin with a scoop of crab meat, then an egg and a generous helping of hollandaise. Finally, garnish each tower with a small dollop of caviar and a sprinkling of chives. Serve with a dry bubbly to some hopefully not-so-dry people. Enjoy.

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