Jul 14 2026
Restaurants›Captain Al's Steak & Seafood›Seafood Benedict Recipe

Seafood Benedict Recipe

Inspired by Captain Al's Steak & Seafood
Time1h
Serves4

Fried Oysters, Crawfish, Gulf Blue Crab, Mushroom, Sauteed Shrimp over a Buttermilk Biscuit with Poached Eggs & Hollandaise Sauce

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Ingredients

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Seafood

Mushroom Sauté

Buttermilk Biscuits

Poached Eggs

Hollandaise Sauce

Method

Prepare the Seafood

  1. 1

    Fry the Oysters

    Heat oil in a deep pan. Coat the oysters in seasoned flour and fry until golden brown. Remove and drain on paper towels.

  2. 2

    Sauté the Shrimp and Crawfish

    In a skillet, sauté the shrimp and crawfish in a bit of oil until cooked through. Season with salt and pepper, then set aside.

  3. 3

    Prepare the Crab

    Gently flake the crab meat and set aside for assembly.

Sauté the Mushrooms

  1. 4

    Cook the Mushrooms

    In a skillet, melt butter over medium heat. Add garlic and sauté for 1 minute, then add sliced mushrooms. Cook until mushrooms are tender and moisture has evaporated. Season with salt and pepper.

Make the Buttermilk Biscuits

  1. 5

    Prepare the Dough

    Preheat the oven to 425°F (220°C). In a bowl, combine flour, baking powder, baking soda, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in buttermilk until just combined.

  2. 6

    Bake the Biscuits

    Turn the dough onto a floured surface, knead gently, and roll out to 1-inch thickness. Cut out biscuits and place on a baking sheet. Bake for 12-15 minutes or until golden.

Poach the Eggs

  1. 7

    Cook the Eggs

    Bring a pot of water to a gentle simmer. Add vinegar. Crack each egg into a small bowl, then gently slide eggs into the water. Poach for 3-4 minutes until whites are set but yolks are runny. Remove with a slotted spoon.

Prepare the Hollandaise Sauce

  1. 8

    Make the Sauce

    In a heatproof bowl, whisk egg yolks and lemon juice together. Place over a pot of simmering water and whisk until thickened. Slowly drizzle in melted butter while continuously whisking. Season with salt and cayenne.

Assemble the Dish

  1. 9

    Layer the Ingredients

    Split the buttermilk biscuits in half. Top each half with sautéed mushrooms, shrimp, crawfish, and crab. Add a fried oyster on top and then place a poached egg over each.

  2. 10

    Finish with Hollandaise

    Drizzle hollandaise sauce over the top of each assembled benedict and serve immediately.

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