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    Chesapeake Bay Crab Benedict

    Source of Recipe


    List of Ingredients

    Chesapeake Bay Crab Benedict

    4 pre-made Chesapeake Bay Crab cakes (prepare according to package's instructions)
    4 fresh eggs (I use Egg Beaters)

    For Hollandaise Sauce:

    3 egg yolks (Again Egg Beaters)
    1 Tablespoon cold water
    16 Tablespoons butter (I use Smart Balance), chilled and finely ground
    salt and white pepper
    1 teaspoon fresh lemon juice


    Prepare Hollandaise Sauce:

    In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler add egg yolks and 1 Tblsp. cold water. With a whisk beat the egg yolks to combine them with the water. Continue to whisk until they are creamy. Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture. Add remaining cubes, a few at a time until all the butter is absorbed into the mixture. Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes. Season to taste with white pepper, pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep warm over double boiled until ready to use.

    Poach Eggs:

    In a shallow saute pan, bring 2-3 inches of lightly salted water to a boil. Turn off the heat and add the eggs at once 9 break the eggs directly into the water to minimize spreading). Cover the pan with a tight-fitting lid in
    order to retain heat. Allow the eggs to cook undisturbed for about three minutes. Then lift off the lid. When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges.

    To Assemble:

    Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon. Serve immediately!




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