Crab Benedict Recipe
toasted garlic ciabatta / maryland style crabcake / poached egg / hollandaise
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Ingredients
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Crab Benedict Ingredients
Method
Preparation Directions
- 1
Prepare the Crab Cakes
Cook the Maryland style crab cakes according to the package or recipe instructions until golden brown. Keep warm.
- 2
- 3
Poach the Eggs
Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain.
- 4
Make the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, salt, and a few tablespoons of warm water. Place this bowl over a saucepan of simmering water (double boiler). Gradually whisk in the melted butter until thickened. Season with salt, pepper, and paprika.
- 5
Assemble the Dish
Place a toasted ciabatta slice on a plate, top with a crab cake, then gently place a poached egg on top. Drizzle generously with hollandaise sauce and garnish with fresh parsley.
