Subj : St. Benedict 05
To   : All
From : Dave Drum
Date : Wed Mar 10 2021 15:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Benedict
 Categories: Seafood, Vegetables, Dairy, Citrus, Chilies
      Yield: 4 Servings
 
MMMMM-------------------------CRAB SALAD------------------------------
    1/4 c  Fine chopped bell pepper
    1/2 c  Mayonnaise
      1 ts Worcestershire sauce
      1 ts Tabasco sauce
    1/2    Lemon; juiced
      2 tb Chopped parsley
           Salt & fresh ground pepper
      2 c  Lump crabmeat; picked

MMMMM---------------------HOLLANDAISE SAUCE--------------------------
      2    Egg yolks
      4 tb Cream
      4 lg Tablespoons butter; room
           - temp
    1/2    Lemon; juiced
        ds Cayenne
        pn Salt
        pn Sugar
      1 tb White vinegar

MMMMM------------------------POACHED EGGS-----------------------------
      3 c  Water
      1 tb White vinegar
      1 ts Salt
      4 lg Eggs
           Parsley; for garnish
           Cheesy biscuits; to serve
 
  Recipe courtesy of Paula Deen
  
  For the Crab Salad:
  In a large bowl, whisk together all
  ingredients except for the crab and red
  peppers. Gently fold in the crab and
  peppers. Reserve. (See Cook's Note)
  
  FOR THE HOLLANDAISE SAUCE: Combine all ingredients,
  except the vinegar, in the top of a double boiler, over
  boiling water. Whisk until thick, approximately 3
  minutes; set aside until ready to use. Do not reheat or
  cover the pot. Thin, if needed with a little chicken
  broth. Stir in the vinegar.
  
  Bring the water, vinegar and salt to a low simmer in a
  medium saucepan. Crack an egg into a small ramekin and
  gently slide the egg into the water.
  
  Crack another egg into the same cup and while the water
  returns to a low simmer, slide the second egg into the
  water. Repeat. Let lowly simmer until the eggs are set.
  This will take about 2 to 3 minutes for soft runny
  yolks. Remove with a slotted spoon onto a paper towel
  lined plate.
  
  TO PLATE: Top a cheesy biscuit with a poached egg. Add a
  small scoop of crab salad on top of the egg. Spoon the
  hollandaise over the egg and garnish with parsley. Serve
  immediately.
  
  COOK'S NOTE: When mixing the crab and peppers, be
  careful not to break up the crab too much.
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Since tomatoes are fruit, ketchup must be a smoothie.
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