March 4, 2015

Going big with Crab Benedict brunch

Had some leftover king crab (taraba gani) so decided to to make a sort of crab Benedict, perfectly poached eggs on a toasted whole-wheat English muffin topped with luscious king crab and a buttery smooth Hollandaise sauce flavored with white wine, vinegar, lime juice and fines herbes. The effect was rich and delicious, but not overly complicated. The slight acidity of the sauce kept the dish from being too rich or too much. Every sublime fork-full lingers clearly in my usually faulty memory.

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