Lump crab eggs benedict with Old Bay hollandaise


Banquet Chef, Andrea Poirot

Capital Hotel


• 1/2 cup 1 stick unsalted butter

• 3 large egg yolks

• 2 tablespoons freshly squeezed lemon juice

• 1/4 teaspoon salt

• 1 tea spoon old bay seasoning

• Freshly ground black pepper

• Several dashes bottled hot pepper sauce

• 3/4-pound cooked lump crabmeat

• 2 tablespoons chopped fresh chives

• 2 tablespoons freshly squeezed lemon juice

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon white vinegar

• 6 large eggs

• 1 ripe tomato

• 3 English muffins

• 1 bunch Fresh dill


For the hollandaise sauce, in a medium saucepan (preferably one with a lip for pouring), heat the butter until frothy. Use a spoon to skim off the foam. In a blender, whip the egg yolks, lemon juice, salt, pepper, and hot sauce for 3 to 5 seconds or until thickened. With the blender running, slowly pour in the hot butter; add salt, pepper and old bay. Transfer the sauce to a bowl. Before serving, reheat the sauce in the bowl set over a pan of simmering water.

In a medium bowl, stir together the crabmeat, dill, lemon juice, and 1/2 teaspoon pepper; set aside.

Bring a large pot of water to a boil; add the vinegar. Crack each egg into a separate cup. Reduce the water to a simmer and carefully slide the eggs, one by one, into the water. Simmer eggs for 3 to 4 minutes or until firm but runny. Using a slotted spoon, transfer the eggs to a plate lined with a clean dish towel.

Place a tomato slice on the bottom half of each toasted muffin. Top each tomato with some of the crab mixture and a poached egg. Drizzle warm hollandaise sauce over eggs. Serve immediately with fresh dill on top.

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