Crab Benedict Recipe
This classic brunch recipe is perfect for any meal. Lump crab meat, eggs and biscuits topped with homemade Hollandaise sauce make this benedict divine. Garnish and serve immediately.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pauladeen.com.
Cooking tools:
- Double boiler
- Ramekin
- Citrus press
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Slotted spoon
- Paper towel
- Plate
Ingredients
- 1/4 cup finely chopped bell pepper
- 1/2 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/2 lemon juiced for crab, other half juiced for Hollandaise
- 2 tablespoons chopped fresh parsley
- 2 cups lump crabmeat, picked free of shells
- 2 egg yolks
- 4 tablespoons heavy cream
- 4 tablespoons room temperature Butter
- dash cayenne pepper
- pinch sugar
- 1 tablespoon white vinegar for hollandaise, plus 1 tablespoon for poached eggs
- 3 cups water
- 1 teaspoon salt
- 4 large eggs
- Biscuits, for serving
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