Dungeness Crab Benedict

Ingredients

• English muffins

• Shelled Dungeness crab meat (body and leg meat)

Hollandaise

• Poached eggs

• Chives, parsley, salt, & pepper to taste and for presentation

• four egg yolks

• one tbsp freshly squeezed lemon juice

• 1/2 cup unsalted butter, melted (one stick)

• Pinch of salt

• Pinch of cayenne

Directions

• Remove crab meat from refrigerator, set aside. Best used at room temperature.

• Make hollandaise sauce, set aside; to thin sauce for assembling the crab benedict, add a spoonful of warm water and re-heat over bain marie (double boiler).

• Split English muffins, toast until golden brown.

• While muffins are toasting; poach eggs using your preferred method.

To make enough for 6 benedicts:

• Whisk the egg yolks and lemon juice together in a stainless steel or glass bowl until the mixture is thickened and doubled in volume.

• Place the bowl over a saucepan containing lightly simmering water, the water should not touch the bottom of the bowl.

• You may use a double boiler or bain marie.

• Continue to whisk rapidly, being careful not to let the eggs get too hot and scramble.

• Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and almost doubled in volume.

• Remove from the heat, whisk in salt and cayenne to taste.

• Cover and place in a warm spot until ready to use.

• Sauce may thicken as it cools, to thin, re-warm over double boiler and add drops of warm water as needed.

To assemble Dungeness Crab Benedicts:

• Place approx. 1/3 cup of crab meat on each English muffin, place one poached egg on top of crab, spoon hollandaise over the poached egg.

• Sprinkle with fresh parsley and/or chives, salt and pepper to taste.

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