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Spicy Crab Eggs Chesapeake with Sriracha Hollandaise Sauce
Created by: Howcan Team
Ingredients
- 8 large eggs
- 1 pound lump crabmeat
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter
- 1 tablespoon sriracha sauce
- 1 tablespoon white vinegar
- Salt and pepper to taste
- 4 English muffins, split and toasted
- Chopped fresh parsley for garnish
Instructions
- In a medium bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, Old Bay seasoning, cayenne pepper, and lemon juice. Gently fold the mixture together and set aside.
- Fill a large saucepan with 2-3 inches of water and bring to a gentle simmer over medium heat. Add the white vinegar to the water.
- Carefully crack the eggs into the simmering water and poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate to drain.
- In a small saucepan, melt the butter over low heat. Once melted, remove from heat and whisk in the sriracha sauce. Season with salt and pepper to taste.
- To make the sriracha hollandaise sauce, fill a blender with hot water and let it stand for a few minutes to warm the blender. Discard the water and dry the blender. Add the poached egg yolks and blend on high speed for 20-30 seconds. With the blender running, slowly pour in the sriracha butter in a thin stream until the sauce is thick and creamy. Keep the sauce warm until ready to use.
- To assemble, place the toasted English muffin halves on serving plates. Divide the crab mixture evenly among the muffin halves, then top each with a poached egg. Spoon the sriracha hollandaise sauce over the eggs and garnish with chopped fresh parsley. Serve immediately and enjoy!
Crab Eggs Chesapeake is a classic dish originating from the Chesapeake Bay region, known for its succulent crab meat and poached eggs topped with a rich hollandaise sauce. The addition of a spicy sriracha hollandaise sauce adds a modern twist to this traditional favorite, infusing it with a fiery kick. Renowned chefs in Maryland and Virginia have perfected this dish, incorporating the freshest local crab meat and eggs. The key to achieving the best flavor lies in the quality of the crab meat and the balance of heat in the sriracha hollandaise sauce. For a unique take, some chefs also incorporate Old Bay seasoning into the hollandaise for an extra layer of Chesapeake Bay flavor. Today, the best versions of this dish can be found in upscale seafood restaurants along the East Coast, where chefs take pride in showcasing the region's culinary heritage.
30 min
4
350 calories
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