This Chilean king crab eggs benedict recipe is so scrumptious you have to try it. The combination of king crab meat with its sweet briny fresh from the sea flavor goes incredibly well with poached eggs and hollandaise sauce and visually it is just amazing.
1 lb Seatech Chilean King Crab Meat
6 English muffins
3 sticks of unsalted butter
2-3 scallions (green onions) sliced
1 tsp white vinegar
4 egg yolks
1 lemon juiced
salt & pepper
hot sauce optional
Melt butter in a saute pan on medium low. When completely melted add crab meat and allow to poach in butter until warmed through stirring occasionally.
Toast the English muffins and then drizzle with some of the butter the king crab is poaching in.
Bring a medium pot of water to a boil and add the vinegar and reduce to a light simmer. Place paper towels on a plate to receive the poached eggs when done. Crack one egg at a time into a bowl or cup and gently place it into the simmering water. Do not over the pot with eggs. Cook for 3-4 minutes and transfer to the plate with a slotted spoon.
Bring water in a double boiler or pot to a boil and then bring down to a simmer. Place a bowl over the top and whisk the egg yolks, lemon juice and hot sauce (optional) for 4-5 minutes until the yolks start to thicken. Now slowly drizzle the 1/2 cup of butter the crab was poaching in to the yolks whisking constantly.
Place two English muffins halves on each plate. Divide the poached crab meat on the English muffins and then place a poached egg on top of each one. Finally ladle hollandaise sauce over the eggs and garnish with diced scallions. Serve immediately.
Serve with hash browns or country potatoes
Serve with fresh cut fruit
Server with an avocado salsa