Dungeness Crab Benedict
Every Christmas morning for the past several years, my family starts out with a good foundation of champagne before moving on to the Dungeness Crab Eggs Benedict. The crab is in season and it is the best in the world. All I do is substitute a mound of crab for the traditional Canadian bacon. Once you make the hollandaise sauce, which takes about a minute, you’ve gotta eat quickly because it cools off fast. I’d highly recommend warming your plates in the oven before serving, just to keep the food as warm as possible.
I don’t like the packets of hollandaise sauce (like Knorr)or, even worse, canned hollandaise sauce. They don’t taste like hollandaise. The blender method below couldn’t be easier and it tastes good.
I warm my cooked crab in a shallow pan over low heat. Add just a splash of lemon juice and cover to keep warm.
Dungeness Crab Benedict
Ingredients
- 8 halves toasted English muffins
- 8 thin slices tomato
- fresh basil leaves chopped (optional)
- 8 poached eggs
- 2 cup cooked Dungeness crab meat warmed
- hollandaise sauce
Hollandaise Sauce
- 3 egg yolks
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 cup butter melted and hot
Instructions
- Lay 2 English muffin halves on each plate. Top with tomato, basil, 2 poached eggs and 1/4 cup crab. Spoon hollandaise over and serve immediately.
Hollandaise Sauce Instructions
- Place egg yolks, mustard and lemon juice in a blender or food processor and process until well blended. While motor is running, add hot butter, a few drops at a time and then increasing to a slow, steady stream until all butter is incorporated and sauce is smooth.