Chesapeake Bay Crab Benedict
4 pre-made Chesapeake Bay Crab cakes (prepare according to package's
4 fresh eggs (I use Egg Beaters)
For Hollandaise Sauce:
3 egg yolks (Again Egg Beaters)
1 Tablespoon cold water
16 Tablespoons butter (I use Smart Balance), chilled and finely ground
salt and white pepper
1 teaspoon fresh lemon juice
Prepare Hollandaise Sauce:
In the bottom of a double boiler, bring water to a boil and then reduce the heat
to keep it just below the simmering point. In the top of the double boiler add
egg yolks and 1 Tblsp. cold water. With a whisk beat the egg yolks to combine
them with the water. Continue to whisk until they are creamy. Add a handful of
chilled butter cubes to the pan and whisk until the butter is absorbed into the
egg mixture. Add remaining cubes, a few at a time until all the butter is
absorbed into the mixture. Continue whisking the sauce until the sauce is thick
and creamy, about 10 minutes. Season to taste with white pepper, pinch of
cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice.
Keep warm over double boiled until ready to use.
In a shallow saute pan, bring 2-3 inches of lightly salted water to a boil. Turn
off the heat and add the eggs at once 9 break the eggs directly into the water
to minimize spreading). Cover the pan with a tight-fitting lid in
order to retain heat. Allow the eggs to cook undisturbed for about three
minutes. Then lift off the lid. When the whites are opaque and the yolks are
covered with a thin translucent layer of white, the eggs are ready. Lift out of
water onto a damp kitchen towel and trim ragged edges.
Place one heated, cooked, crab cake on plate. Place one poached egg on top.
Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.