Cousin Kelly's Dungeness Crab Benedict
Shelled Dungeness crab meat (body and leg meat)
Chives, parsley, salt, & pepper to taste and for presentation
4 egg yolks
1 tbsp freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch of salt
Pinch of Cayenne
Hollandaise sauce (enough for 6 benedicts):
Remove crab meat from refrigerator, set aside. Best used at room temperature.
Make hollandaise sauce, set aside; to thin sauce for assembling the crab benedict, add a spoonful of warm water and re-heat over bain marie (double boiler).
Split English muffins, toast until golden brown.
While muffins are toasting; poach eggs using your preferred method.
To make hollandaise sauce (enough for 6 benedicts):
Whisk the egg yolks and lemon juice together in a stainless steel or glass bowl until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing lightly simmering water, the water should not touch the bottom of the bowl.
You may use a double boiler or bain marie.
Continue to whisk rapidly, being careful not to let the eggs get too hot and scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and almost doubled in volume.
Remove from the heat, whisk in salt and cayenne to taste.
Cover and place in a warm spot until ready to use.
Sauce may thicken as it cools, to thin, re-warm over double boiler and add drops of warm water as needed.
To assemble benedict:
Place approx. 1/3 cup of crab meat on each English muffin, place 1 poached egg on top of crab, spoon hollandaise over the poached egg.
Sprinkle with fresh parsley and/or chives, salt and pepper to taste.