“Food on the Hill” by Sue York
This week’s recipe:
Crab Benedict
Photo by Sue York/ladailypost.comingredients
Crab Benedict
(serves two)
4 poached eggs
Two English muffins, toasted
9 oz crab meat, drained ( I prefer lump crab meat, but can get pricy)
1 cup mozzarella cheese
5 egg yolks
1 ½ tablespoon lemon juice
¾ cup cold butter, cut into 1 tablespoon pieces
directions
Photo by Sue York/ladailypost.comPoach the 4 eggs and set aside.
Photo by Sue York/ladailypost.comIf they need reheated at the end before you put the Benedict together, you can microwave them until just warm.
Hollandaise Sauce:
Photo by Sue York/ladailypost.comStir egg yolks and lemon juice and ½ of the butter over low heat until butter is melted. You must be whisking constantly. Add the remaining butter, whisking vigorously until butter is melted and sauce thickened. Keep warm.
Photo by Sue York/ladailypost.comIn a large oven proof skillet, heat the crabmeat until warm on medium heat.
Separate the meat into 4 piles and top with the cheese. Put under the broiler until melted.
To assemble the Crab Benedict:
Put a toasted English muffins top and bottom on a plate. With a spatula pick up 2 of the crab meat and cheese mounds from the pan and place it on each of the halves. Place a poached egg on each mound of meat and top with Hollandaise sauce
Crab Benedict
Photo by Sue York/ladailypost.com