Crab Benedict Recipe

Crab Benedict Directions

1. 1

   Prepare the Rémoulade

   In a bowl, combine crab meat, mayonnaise, Dijon mustard, lemon juice, and hot sauce. Mix well and refrigerate until ready to use.

2. 2

   Fry the Green Tomatoes

   Heat oil in a skillet over medium heat. Fry the green tomato slices until golden brown on both sides. Remove and drain on paper towels.

3. 3

   Poach the Eggs

   In a pot, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon.

4. 4

   Make the Chive Hollandaise

   In a double boiler, whisk egg yolks until thick. Gradually add melted butter while continuously whisking. Stir in chopped chives and season with salt. Keep warm.

5. 5

   Toast the English Muffins

   Split the English muffins in half and toast until golden brown.

6. 6

   Assemble the Dish

   On each toasted muffin half, layer arugula, a slice of fried green tomato, a generous scoop of crab rémoulade, and a poached egg. Drizzle with chive hollandaise and serve with breakfast potatoes on the side.