Cornmeal-encrusted Soft Shell Crab & Succotash Eggs Benedict Recipe
Savor the delicate flavors of our cornmeal-encrusted soft shell crab, perfectly paired with a vibrant succotash and topped with poached eggs and hollandaise for a delightful twist on classic Eggs Benedict.
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Ingredients
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For the Cornmeal-Encrusted Soft Shell Crab
Method
Instructions
- 1
Prepare the Succotash
In a skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent. Add the red bell pepper and green beans, cooking for another 3-4 minutes. Stir in the corn and cook for an additional 5 minutes. Season with salt, pepper, and chives. Set aside.
- 2
Prepare the Soft Shell Crabs
In a bowl, whisk together the flour, cornmeal, salt, and pepper. In another bowl, beat the eggs and add buttermilk. Dip the crabs in the egg mixture, then dredge in the cornmeal mixture. Heat oil in a skillet over medium-high heat. Fry the crabs for about 3-4 minutes on each side until golden brown. Drain on paper towels.
- 3
Poach the Eggs
In a saucepan, bring water to a simmer and add vinegar. Crack each egg into a small bowl and gently slide into the simmering water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
- 4