Crab Benedict Recipe by Paula Deen

Level: Moderate

Time: 40 MINUTES

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  • 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


For the Crab Salad:


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.


For the Hollandaise Sauce:


Combine egg yolks, cream, butter, lemon juice, cayenne, salt and sugar in the top of a double boiler over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in 1 tablespoon vinegar.


Bring the water, 1 tablespoon vinegar and 1 teaspoon salt to a low simmer in a medium saucepan.

Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.


To Plate:


Top a biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the Hollandaise over the egg and garnish with parsley. Serve immediately.

Crab Benedict


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