Recipe: Crab Eggs Benedict

Crab Eggs Benedict
If you're going to have something as rich as eggs benedict, you might as well add some crab. Serves: 2

2 english muffins, split
1 king crab leg, about 3/4 of a pound, defrosted, shelled, and gently warmed in microwave
4 large eggs, very fresh
Hollandaise sauce
Old Bay Seasoning

We begin by heating a pan with about 2 inches of water. When the water comes to a boil, we lower it to a simmer. We crack an egg into a bowl and then using the handle of a wooden spoon, we create a whirlpool and gently slide the egg in. We want the white of the egg to wrap around the yolk. We continue with the other eggs. We poach in gently simmering water for 3-5 minutes. We want the whites set and the yolks runny. Meanwhile, we toast the english muffins. When the eggs are done, we take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire, although we do not. We put some crab meat on top of each half of the english muffins. We top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of old bay seasoning and serve.

Blender Hollandaise Sauce

3 egg yolks
1/2 teaspoon salt
Dash of cayenne pepper
1 tablespoon heavy cream
1 cup unsalted butter, melted
1 tablespoon lemon juice or white wine vinegar

Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture. While blender is running begin adding hot butter in a thin, steady stream. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used. Makes about 1 1/2 cups sauce.