Crab Eggs Benedict

Real friends give you crabs. The shelled kind, not the bad decisions kind. *shudders*

So how do you repay the friends who give you crabs? The good kind, mind you. You make them breakfast, which is more than could probably be said for the person who gave you the bad decisions kind… I’m moving off this topic in about a half second don’t worry.

My friend Lesley’s hunny went and ditched her for a weekend and did some crabbing up in the San Juan islands. And when he came home, ohhh durn, he pulled up more crab that weekend than he knew what to do with. So it was a win all around when they came over for dinner bearing clawed gifts of crab!  He did the hard work of catching ’em, we steamed and shelled ’em, I cooked ’em, and Lesley ate ’em.

Free crab is the culinary equivalent of winning.

And when it’s drizzled with a poached egg and hollandaise sauce? That is Gold Medal Winning right there.

Take that Olympics. Only kidding. I like our “Go USA!” spirit and ridiculously muscly swimmers and men gymnasts. And props to the chicks too. Of course. They pretty much rock.

The point is – the benedict is winning. The crab on english muffin, drizzled with hollandaise and set atop a bed of spinach to minimize the feeling of guilt from all of the egg yolk and butter you’ve consumed is a delicious way to live life.

And if you haven’t tried a poached egg – you must. MUST! They are easier than you think.

Yield: 4

Crab Benedict

Ingredients:

4 English Muffins, halved and toasted
12 ounces of Lump Crab Meat, heated through
8 Eggs, poached
1 tbsp White Vinegar
4 cups Spinach
For Hollandaise Sauce:
1/4 cup Butter, melted
5 Egg Yolks
2 Tbsp Lemon Juice
Pepper - dash
1/2 cup Parmesan Cheese

Directions:

Lay toasted english muffins onto plates. Top evenly with spinach. Top spinach with heated crab meat.

To make hollandaise: Whisk egg yolks until they are a lightened butter yellow color - about 1 minute. Gently pour in melted butter and continue whisking rapidly to create an emulsion. Whisk in lemon juice and dash of pepper.

In a large sauté pan, filled about 2" deep with water, bring to a rolling simmer. Add in white vinegar. Crack eggs into separate small ramekins. Gently slip 1 egg at a time into water by dipping ramekin into water and tilting until the egg slides out and into the water. Using a spoon gently coax egg whites around the yolk.
Let simmer for 2 minutes for each egg, or until egg whites are set. Scoop out of water with slotted spoon and let excess water drain away.

Place one egg onto each half of english muffin topped with spinach and crab. Drizzle hollandaise sauce over the top. Sprinkle on extra pepper if desired, or parmesan cheese. Devour.