Chesapeake Eggs Benedict
Dec 21, 2012 12:15AM
● By Anonymous
For the crabcakes
1 pound crab meat, picked over for shells
½ cup breadcrumbs
1 teaspoon Old Bay seasoning
1 teaspoon mustard
1 teaspoon Worcestershire sauce
In a large bowl, mix together the eggs, breadcrumbs, Old Bay, mustard, and Worcestershire sauce. Add the crab meat, folding it in gently. Shape into cake form. Sauté each crabcake in oil in a large skillet over medium-high heat for five minutes on each side, or broil them for three to four minutes on each side until browned.
For the Hollandaise Sauce
2 tablespoons lemon juice, warm
4 tablespoon boiling water, plus extra for heating the double broiler
3 egg yolks
½ cup unsalted butter
¼ teaspoon cayenne pepper
½ teaspoon salt
Melt the butter in a medium saucepan over low heat. When melted, turn down the heat to keep warm. In another small saucepan, boil the water. Place the top of a double boiler over the hot water, making sure the bottom of the boiler does not make contact with the water. Place in the eggs in the double boiler, whisking until they begin to thicken. Add one tablespoon boiling water, continuing to whisk the sauce. Repeat with remaining water, one tablespoon at a time. Add the lemon juice, and then remove the double boiler from heat. Continue to whisk the sauce while slowly pouring in the melted butter. Add the salt and cayenne pepper, and beat the sauce until thick.
For the eggs
2 tablespoons white vinegar
Bring a medium saucepan of water to a boil. Decrease the heat until the water is simmering. Add the vinegar to the water, and then, working one egg at a time, crack and egg into a small bowl and slip it into the water. Once it begins to solidify, add another egg, until all four are in cooking. Turn off the heat, cover the pan, and let it sit for four minutes. To remove the eggs, gently lift it out with a slotted spoon.
To assemble the sandwich, toast four English muffins. Top the bottom of the muffin with a layer of spinach or romaine lettuce, if desire, then layer with a crabcake, poached egg, and drizzle with hollandaise sauce.