Caribbean Crab Imperial Eggs Benedict
Epic for breakfast or an impressive brunch. We take a basic Crab Imperial recipe and infuse it with Eggs Benedict topped with a Caribbean Hollandaise Sauce. For the Crab Imperial, we use fresh lump crabmeat. This mixture can also be used as a stuffing mix for lobster, shrimp, mushrooms, and fish.
4 large fresh eggs
2 English muffins or thick slices of sourdough bread, lightly toasted and buttered
4 thick slices Canadian bacon, warmed or slightly grilled
1 teaspoon paprika
1 teaspoon parsley
To make the Crab Imperial:
6 Ritz crackers, crushed
1 pound fresh lump crabmeat, drained
1/2 cup mayonnaise
1/2 cup soft breadcrumbs
1 large egg, lightly beaten
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 TBSN fresh lemon juice
1 teaspoon ground ginger
1 tsp finely chopped Italian parsley
1/2 teaspoon dry mustard
1 teaspoon Old Bay seafood seasoning
2 TBSN Extra Virgin Olive Oil
1 TBSN sugar or alternative
1 TBSN unsalted butter
To make Caribbean Hollandaise Sauce:
4 egg yolks
1/4 cup Key lime juice
1/2 cup butter, cut into pieces
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon cayenne pepper
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Prep: 20 min Cook: 10 min Ready: 30 min Serves: 4
1. Make the Crabs Imperial: Preheat oven to 400 degrees F.
In a medium bowl, combine all Crab Imperial ingredients, except for soft breadcrumbs. Mix thoroughly.
In a baking dish, spread the Crab Imperial mixture and lightly coat the top of the entire dish with bread crumbs.
Bake in a preheated oven for 20 minutes, and remove. Cover with foil to keep warm and moist until ready to scoop onto Eggs Benedict.
2. Make the Caribbean Hollandaise Sauce: In a small pot, turn heat on low.
Add lemon juice and slowly whisk yolks in juice, one at a time until smooth.
Turn heat to low-medium and add butter a TBSN at a time, and whisk until smooth.
Whisk in remaining ingredients. Cook, whisking constantly over medium heat for 10 minutes or until thickened. Let simmer on lowest setting until ready to top Eggs Benedict.
3. Make Eggs Benedict: Split and toast English muffins as desired and warm bacon.
Poach eggs, one at a time. For instructions on HOW TO Cook Perfect Poached Eggs, click here.
Divide muffin halves or toasted bread among 4 serving plates; top each with 1 Canadian bacon slice, 1 scoop of Crab Imperial, and 1 poached egg.
Drizzle with Hollandaise sauce, sprinkle with paprika and parsed and serve immediately.
1 serving: Crab Imperial
Total Fat: 33.7g
Saturated Fat: 9.0g