Crab Tostada Benedict Recipe
Lump crab / refried beans / avocado / chipotle hollandaise
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Ingredients
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Tostada base
Crab topping
Avocado & garnish
Chipotle hollandaise
Poached eggs
Method
Tostada base
- 1
Warm refried beans
Warm refried beans in a small saucepan over low heat, stirring occasionally, until heated through (about 5 minutes). If too thick, thin with 1–2 tablespoons water. Season to taste with a pinch of salt.
- 2
Toast shells
Heat a large skillet over medium heat and melt 1 tablespoon butter. Add tostada shells in batches and toast 30–45 seconds per side until crisp and lightly golden. Drain briefly on paper towels.
Crab topping
- 3
Prepare crab mixture
In a bowl gently combine lump crab meat, minced shallot, chopped cilantro, 1 tablespoon lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning gently to avoid breaking up lumps. Keep chilled until assembly.
Chipotle hollandaise
- 4
Set up double boiler
Bring about 1–2 inches of water to a bare simmer in a medium saucepan. Use a heatproof bowl (metal or glass) that sits on top without touching the water. Keep water at a gentle simmer — do not boil.
- 5
Whisk yolks
In the heatproof bowl, whisk together 3 egg yolks, 1 teaspoon lime juice, and 1 teaspoon adobo sauce until smooth. Place bowl over the simmering water and whisk constantly until the mixture thickens slightly and becomes warm (about 2–3 minutes).
- 6
Emulsify with butter
Remove bowl briefly from heat. Very slowly drizzle the hot melted butter into the yolks while whisking constantly to create an emulsion. Start drop by drop, then increase to a thin steady stream. If sauce becomes too thick, whisk in 1 teaspoon warm water to loosen. Return briefly to the double boiler if needed to reach desired thickness.
- 7
Add chipotle seasoning
Whisk in minced chipotle pepper, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Adjust to taste — add up to another 1/2 teaspoon adobo sauce if you want more heat or smokiness. Keep sauce warm (off direct heat) until serving; if it cools and thickens, whisk in a teaspoon of warm water to loosen.
Poached eggs
- 8
Prepare poaching water
Bring 2 cups water and 1 teaspoon white vinegar to a gentle simmer in a shallow wide pan. Add 1/4 teaspoon salt. Maintain small gentle bubbles — do not let it roll.
- 9
Poach eggs
Crack each egg into a small ramekin or cup. Swirl the simmering water gently to create a vortex and slip an egg into the center. Poach 3 eggs at a time (depending on pan size) for 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Remove with a slotted spoon and place on a paper towel briefly to drain. Keep warm in a shallow pan of hot water off the heat.
Assembly & garnish
- 10
Assemble tostadas
Spread about 2–3 tablespoons warm refried beans evenly over each toasted tostada shell.
- 11
- 12
- 13