King Crab Eggs Benedict

king crab meat

🥗Healthier: imitation crab

💰Cheaper: canned crab

Imitation crab is lower in cost while still providing a seafood flavor.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce offers a creamy texture with healthy fats.

Separate the leg clusters from the live king crab.

Steam the crab legs for about 10 to 15 minutes or boil them in a big pot of water without adding salt.

Set up a Combi oven on Steam mode at 212 degrees and set the timer for 10 minutes.

Extract the crab meat from the legs by separating the joints and tapping to remove the meat.

Prepare the English muffins by adding water at about 95 degrees to activate the yeast, then add sugar and yeast, and mix. Let it sit for about 15 minutes until bubbly and frothy.

In a mixing bowl, combine all-purpose flour and salt, then add the yeast mixture, milk, butter, and egg. Mix on medium speed for about 10 minutes.

Transfer the dough to a bowl with a little oil to coat the sides and let it ferment for about one hour.

After one hour, perform a folding technique every half hour for about three hours to develop flavor and air pockets.

Roll out the dough to about a quarter inch thickness on a floured surface and cut out English muffins using a ring cutter.

Transfer the cut muffins to a wooden board covered in fine cornmeal to prevent sticking while they rise.

Heat a cast iron pan and cook the English muffins dry for about two to three minutes on each side until golden brown.

Prepare the Hollandaise sauce by boiling water in a pot, then combining egg yolks, a pinch of salt, champagne vinegar, and half a lemon in a bowl over a double boiler.

Whisk the egg yolks until they turn light and foamy, forming a ribbon when lifted.

Slowly drizzle in clarified butter while whisking to emulsify until the sauce reaches a buttery velvet consistency.

Fill a pot with water at around 180 degrees for poaching eggs, adding vinegar to help with the appearance.

Crack an egg into a strainer to separate the looser whites, then swirl the water and slide the egg in to poach for about one minute.

Heat the crab meat in a pan with a little butter to warm it up.

Prepare to build the eggs benedict by layering the English muffin with pieces of king crab, adding the poached egg on top, and drizzling with Hollandaise sauce.

Sprinkle cayenne pepper and garnish with thinly shaved chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens