Crab Benedict
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A fresh take on a classic Egg Benedict with a fresh crab salad and served over biscuits.
Ingredients
1/4 cup bell pepper, finely chopped
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 lemon, juiced, other half juiced for Hollandaise
2 tablespoons fresh parsley, chopped
2 cups lump crabmeat, picked free of shells
2 egg yolks
4 tablespoons cream
4 tablespoons butter, room temperature
dash cayenne pepper
pinch sugar
1 tablespoon white vinegar, plus 1 tablespoon for poached eggs
3 cups water
1 teaspoon salt
4 large eggs
biscuits, for serving
Instructions
In a large bowl, whisk together mayonnaise, Worcestershire, hot pepper sauce, 1/2 a lemon's worth of juice, parsley, salt and pepper (to taste). Gently fold in the crab and peppers. Reserve.
*Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.
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