Water Grill's Crab Benedict
The Dallas Water Grill's scrumptious Crab Benedict features luscious jumbo lump blue crabmeat over poached organic eggs, plated with grilled asparagus, baby spinach and scratch-made Hollandaise. Brunch like you mean it!
- (2) large organic eggs
- (1) English Muffin (split in half)
- 2 oz Baby spinach
- 4 oz Jumbo lump crab meat
- (2) Blanched Asparagus
- 1 oz butter
- 1 tsp kosher salt
- 1 tsp white wine vinegar
- 3 oz Hollandaise Sauce (recipe below)
- (2) organic eggs
- (1) lemon
- 4 oz clarified butter
- 1 tbsp Cholula
- 1 pinch kosher salt
For the Hollandaise Sauce:
- Separate egg yolks from the white.
- Add lemon juice and salt to the egg yolks in a mixing bowl.
- Beat over a double boiler (or if you are feeling brave, on and off the flame) until the egg froths and thickens. You must “cook” the egg without scrambling it.
- Ladle the clarified butter in slowly while whisking. Season with Cholula.
For the Crab Benedict:
- Bring a medium pot of water to a simmer, add vinegar.
- Toast the English muffin in half of the butter.
- Sauté the spinach and asparagus in the remainder of the butter.
- While you’re cooking, create a “whirlpool” in your pot by stirring the water well with a slotted spoon, crack your eggs into the water and cook until the white is set.
- In a small sauté pan, gently heat crab meat until about 120F. Remove from heat and add 1 ounce of hollandaise.
- Place English muffins on your plate and then add spinach, then your poached eggs.
- Carefully using a spoon, spoon your crabmeat over the egg.
- Add your sautéed asparagus between your two muffins on the plate and ladle the remaining hollandaise over your crab meat.
Recipe and Image courtesy of Water Grill - Dallas.
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