Crab benedict

Give this classic breakfast dish a bit of a seafood boost.

This twist on the classic eggs benny gives your breakfast an added seafood boost. A tasty crab mix in place of the classic ham served on a crunchy bagel with hollandaise and spinach. Yum!

Looking for more classic breakfast dishes or more seafood recipes?


Stick-blender hollandaise


1.Place crab meat, capsicum, lemon juice, worcestershire sauce and cayenne pepper in a medium bowl; season to taste. Fold gently to combine.
2.Meanwhile, bring a large deep saucepan of water to the boil; add vinegar. Break one egg into a cup, then slide into pan; repeat with remaining eggs. When all eggs are in the pan, return water to the boil. Cover pan, turn off heat and stand for 4 minutes or until a light film of egg white sets over yolks. Use a slotted spoon to transfer eggs to a tray lined with paper towel to drain.
3.Make stick-blender hollandaise. Place yolks, lemon juice and water in a stick blender jug; season. Melt butter in a small heavy-based saucepan over medium heat. Boil butter for 1 minute (butter should reach 105°C/220°F). With the motor operating, blend egg yolk mixture, slowly pouring in hot butter, moving stick blender up and down to incorporate air. When all butter is added, the sauce should be combined and creamy. Keep warm until use. Use within 4 hours of making.
4.Toast bagel halves in a toaster; divide bases among plates. Divide spinach and crab salad among bagel bases. Top each with a poached egg; spoon over hollandaise. Scatter with salmon roe; season to taste. Sandwich together with bagel tops; serve.

To poach crab and pick crab meat, refer to page 246. You will need 1 cup of crab meat (185g), so cook 2 blue swimmer or spanner crabs.


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