Chesapeake Bay Crab Benedict Recipe

ENTRÉES

1. 1

   Toast English muffins

   Split the English muffins and toast the halves in a dry skillet or toaster until golden. Lightly butter the cut sides and set aside.

2. 2

   Warm crab preparation

   In a skillet, melt 1 tablespoon of unsalted butter over medium heat. Add Maryland Jumbo Lump Crab Meat and gently warm it, then stir in Fresh Lemon Juice (1 tablespoon) and Old Bay Seasoning (0.5 teaspoon). Cook just until the crab is warmed through and lightly coated with the lemony seasoning. Remove from heat.

3. 3

   Poach the eggs

   Fill a wide skillet or shallow pan with 3-4 inches of water. Bring to a gentle simmer and add a splash of white vinegar. Crack each egg into a small ramekin, then slide into the simmering water. Poach 3-4 minutes for a firm white and runny yolk. Remove with a slotted spoon and keep warm.

4. 4

   Warm Hollandaise

   Gently warm the Old Bay Hollandaise Sauce in a small saucepan over low heat, whisking to smooth. If the sauce thickens, whisk in a teaspoon of water or a small splash of warm water to loosen to a creamy consistency.

5. 5

   Assemble and serve

   Place two toasted English muffin halves on plates. Top each half with a generous portion of the warmed crab, then crown with a poached egg. Spoon warm Old Bay Hollandaise over each egg, garnish with a Lemon Wedge, and serve immediately.