Dungeness Crab Benedict Recipe

Name: Waterbar Restaurants Dungeness Crab Benedict Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 cup Dungeness crab meat; 2 whole English muffins; 4 whole Eggs; 1 cup Hollandaise sauce; 2 cups Potatoes, diced; 1 cup Sweet corn, fresh or frozen; 1 whole Red bell pepper, diced; 1 whole Onion, diced; 2 tablespoons Olive oil; 1 tsp Salt; to taste Black pepper; 2 tablespoons Fresh parsley, chopped

Inspired by Waterbar Restaurant

Time30m

Serves2

english muffin, sweet corn & potato hash, hollandaise

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Ingredients

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Crab Benedict

1 cup Dungeness crab meat

2 whole English muffins

4 whole Eggs

1 cup Hollandaise sauce

Sweet Corn & Potato Hash

2 cups Potatoes, diced

1 cup Sweet corn, fresh or frozen

1 whole Red bell pepper, diced

1 whole Onion, diced

2 tablespoons olive oil

1 tsp Celtic sea salt

to taste black pepper

2 tablespoons Fresh parsley, chopped

Method

Preparation of Sweet Corn & Potato Hash

Cook the Potatoes

In a large skillet, heat olive oil over medium heat. Add diced potatoes and cook until they are golden brown and tender, about 10-12 minutes.

Add Vegetables

Add diced onion, red bell pepper, and sweet corn to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.

Finish the Hash

Remove from heat and stir in chopped parsley. Set aside and keep warm.

Cooking the Eggs and Assembling

Poach the Eggs

Bring a pot 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.

Toast the English Muffins

While the eggs are poaching, split and toast the English muffins until golden brown.

Assemble the Benedict

Place a toasted English muffin half on a plate. Top with a generous portion of the sweet corn and potato hash, followed by the Dungeness crab meat. Carefully place a poached egg on top, and drizzle with hollandaise sauce. Garnish with additional parsley if desired.