Crab Benedict

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Recipe Courtesy of Paula Deen

Based on 5 Reviews

Servings: 4 servings
Prep Time: 20 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

Crab Salad:
1/4 cup finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 lemon, juiced
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 cups lump crabmeat, picked free of shells

Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
4 large tablespoons butter, room temperature
1/2 lemon, juiced
Dash cayenne
Pinch salt
Pinch sugar
1 tablespoon white vinegar

Poached Eggs:
3 cups water
1 tablespoons white vinegar
1 teaspoon salt
4 large eggs
Parsley, for garnish
Cheesy biscuits, to serve

Directions

For the Crab Salad:

In a large bowl, whisk together all ingredients except for the crab and red peppers. 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 all ingredients, except the vinegar, 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 the vinegar.

Bring the water, vinegar and 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 cheesy 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.

Reader Comments:

Thank you soooo much four this unbelievable dish!! My 10 year old daughter and I LOVE watching your show. You've become the honorary Grandmother in our house!!! It is such a joy watching your energy and spirit come to life as you cook some ofthe most amazingly delicious meals! Thanks Paula!!!

By Kelly Lindsay on March 19, 2012

Hi Annetta, This recipe has been corrected. Thank you!

By Jonathan Able on August 17, 2011

Like Annetta, I too would like the recipe to be corrected. It would make it so much easier. Sounds wonderful after decoding and arranging ingredients as it should be. YUMMO Aug.9, 2011

By YUMMO on August 09, 2011

Re: Crab Benedict Please review this recipe. The ingredients are very mixed up, ie: no crab in the Crab Salad, Bell Pepper in the Hollandaise sauce, etc. Also, I had a hard time searching for the recipe. "Poached Eggs and Crab Salad" perhaps would be more descriptive. I finally searched "Hollandaise" and up came "Crab Benedict"! I thought you'd like to know so you can make corrections to the order of the recipe. Love your show!

By Annetta on June 02, 2011

i love crab salad.I never heard of using white vinegar except in my pie dough.Paula i love to watch your show and i love your recipes.

By donna holmes on May 22, 2011

Pauladeen.com

Crab Benedict

Ingredients Add to grocery list

Directions

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