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Spicy Crab Eggs Benedict
Created by: Howcan Team
Ingredients
- 8 large eggs
- 8 ounces lump crab meat
- 4 English muffins, split and toasted
- 1 tablespoon white vinegar
- 1 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Fill a large saucepan with about 3 inches of water and bring to a simmer over medium heat.
- In a small bowl, whisk together the egg yolks, lemon juice, cayenne pepper, paprika, and garlic powder. Set aside.
- In a separate saucepan, melt the butter over low heat until it is just melted but not hot.
- Place the bowl with the egg yolk mixture over the simmering water and whisk constantly until the mixture thickens, about 3-4 minutes. Remove from heat and slowly whisk in the melted butter until the sauce is smooth and creamy. Season with salt and pepper to taste. Keep warm over the hot water bath, stirring occasionally.
- In the large saucepan, add the white vinegar. Crack one egg into a small bowl. Using a spoon, create a whirlpool in the simmering water and carefully slide the egg into the center of the whirlpool. Cook for 3-4 minutes for a soft yolk, then remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.
- While the eggs are poaching, gently fold the lump crab meat into the warm hollandaise sauce until heated through.
- To assemble, place the toasted English muffin halves on serving plates. Top each half with a generous portion of crab hollandaise sauce, followed by a poached egg. Spoon additional sauce over the top and garnish with chopped parsley. Serve immediately.
The history of Crab Eggs Benedict with a spicy hollandaise sauce is a tantalizing tale of culinary innovation. This delectable dish is a modern twist on the classic Eggs Benedict, which originated in New York City in the late 19th century. The addition of succulent crab meat and a fiery hollandaise sauce adds a delightful kick to this beloved brunch favorite. Chefs in coastal regions, such as the Chesapeake Bay area, have embraced this spicy variation, infusing it with the flavors of the sea. The key to perfecting this dish lies in the delicate balance of the rich, creamy hollandaise sauce with the bold heat of spicy peppers. Today, the best versions of this dish can be found in upscale seafood restaurants and brunch spots that prioritize fresh, high-quality crab meat and expertly crafted hollandaise sauce. The spicy hollandaise sauce is the star of the show, elevating the dish with its zesty, peppery notes. For those looking to recreate this dish at home, experimenting with different types of crab and varying levels of spiciness in the hollandaise sauce can lead to a personalized and unforgettable culinary experience.
25 min
4
450 calories
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