Crab Eggs Benedict Recipe 445

Steps:

• Preheat the oven to 350 degrees F.
• Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
• Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
• Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
• Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
• Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
• To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

Steps:

• Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
• Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
• Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
• Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
• Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
• Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
• Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
• Enjoy!

Steps:

• Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm. Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.

Steps:

• Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
• Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.