Lump Crab Benedict with Easy Blender Hollandaise
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Eggs Benedict is great. Eggs Benedict with a pile of sweet lump crab under it? That's a brunch you remember. I call this one Benedict de Mer. The trick is keeping the crab simple. Warm it gently in butter with a squeeze of lemon so it stays sweet, and let the hollandaise do the heavy lifting.
Nick's tip: Make the hollandaise in a blender or with an immersion blender. Hot butter streamed in slowly does all the work, and it won't break on you.
Pair it with: a Bloody Mary
Crab and a Bloody Mary are a Chesapeake classic. Rim the glass with Old Bay and add a squeeze of lemon to tie it back to the crab.
Tools I use for this recipe
Turelar Immersion Blender: comes with a tall beaker, so you can stream in hot butter for a 2-minute hollandaise.
OXO Good Grips Stainless Steel Slotted Spoon: a wide, sturdy head lifts poached eggs out and drains them well, and the grip doesn't slip.
YomiFamily Silicone Egg Poacher Cups (4 pack): four eggs at a time, and a cheap shortcut if swirling the water makes you nervous.
Tramontina Professional 10-Inch Nonstick Frying Pan: heats evenly, so the crab warms gently in butter without sticking or breaking up.
OLD BAY Seasoning, 6 oz: the classic Chesapeake seasoning for the crab, the garnish and the Bloody Mary rim.
Esatto 3 Tier Cocktail Glass Rimmer: tiers for lemon juice, Old Bay and salt make an even rim every time.
Made it? Tag @cookingwithnick101.
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