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Crab eggs Benedict
Item 1 of 1
This twist on the classic eggs Benedict recipe includes both white and brown crab meat and is a favourite at Marcus Wareing's Gilbert Scott restaurant in St Pancras. Marcus suggests using Dorset crab for this brunch dish, a variety known for its sweet and delicate meat.
First published in 2015
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Ingredients
Metric
Imperial
Crab mix
- 25g of brown crab meat
- 1 tbsp of mayonnaise
- 100g of white crab meat
- 1 tsp lemon juice
- salt
- black pepper, freshly ground
Hollandaise
- 3 egg yolks, free-range
- 1 small shallot, peeled and sliced
- 1 garlic clove, peeled and sliced
- 1 bay leaf
- 3 coriander seeds
- 2 white peppercorns
- 1 sprig of tarragon
- 100ml of white wine vinegar
- 125g of unsalted butter, melted
Poached eggs and English muffins
- 2 free-range eggs
- 1 dash of white wine vinegar
- 2 English muffins
- salt
SAVE RECIPE
Method
1
Begin the dish by making a reduction for the hollandaise. Place all of the hollandaise ingredients, except the egg yolks and butter, in a small pan and bring to the boil
- 1 small shallot, peeled and sliced
- 1 garlic clove, peeled and sliced
- 1 bay leaf
- 3 coriander seeds
- 2 white peppercorns
- 1 sprig of tarragon
- 100ml of white wine vinegar
2
Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients
3
Whisk the brown crab meat into the mayonnaise until smooth, then add the white crab meat, a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed
- 25g of brown crab meat
- 1 tbsp of mayonnaise
- 100g of white crab meat
- 1 tsp lemon juice
- salt
- black pepper
4
Place the egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour the melted butter into the yolks
- 3 egg yolks, free-range
- 125g of unsalted butter, melted
5
When the mix has thickened, add a little of the reserved reduction to taste and check the seasoning. Remove the bowl from the pan of water, cover with cling film and set aside in a warm place
6
To poach the eggs, bring a medium saucepan of water to the boil with a pinch of salt and a dash of white wine vinegar. Crack each egg into a teacup and swirl the water round in the pan using a whisk
- 1 dash of white wine vinegar
- 2 free-range eggs
- salt
7
Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper
8
Meanwhile, toast the English muffins until golden. Place the muffins onto plates and divide the crab mix between them. Top with the poached eggs, then spoon the hollandaise. Serve immediately
- 2 English muffins
First published in 2015
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