Indulge in rich Crab Benedict on English Muffins for a lunchtime treat

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Food Network star Andy Bates reveals his seafood take on a classic dish...

Crab Benedict on English Muffins
Andy Bates is known for his hearty British street food and he's a firm favourite on the Food Network UK.

His first TV series, Street Feasts, was a huge success and now he's backpacking across the USA searching for the best flavours in his new series American Street Feasts.

This delicious recipe combines traditional English muffins (you can buy then ready made from the supermarket if you're pushed for time) with creamy Hollandaise and fresh crab meat for a tasty lunch.

Give it a whirl and let us know what you think...

Crab Benedict on English Muffins

Serves: 4
Preparation: 15 minutes, plus 1 hour resting
Cooking time: 30 minutes

For the English muffins:
150g plain flour
100ml warm milk
150ml warm water
25g melted butter, plus extra for greasing
1 tsp salt
1x 7g sachet dried yeast
[Use ready-bought English muffins if you prefer]

For the Hollandaise:
2 egg yolks
50ml white wine vinegar
250g clarified butter (see below) or ghee, melted
A squeeze of lemon juice
Salt and pepper

For the crab:
200g brown crab meat
2 tbsp crème fraiche
Salt and pepper
A squeeze of lemon juice
400g cooked baby spinach
400g white crab meat
2 tbsp chives, chopped

Method:

Pre heat the oven to 150°C.

To make the muffins, whisk the ingredients together in a bowl, cover and leave in a warm place for 1 hour.

Grease the 8cm chef's rings (or pastry cutters) and place into a hot frying pan.

After the rings have heated through, spoon in the muffin mix into the rings until it is ¾ full. Cook gently for 3-4 minutes until the mixture looks set on top, turn the muffins over and cook for a further 3-4 minutes.

Place the muffins on a baking sheet and place in the oven to cook through for 5-8 mins. Repeat this process until you have 8 muffins.

To make the hollandaise, whisk the egg yolks and vinegar in a large bowl over a pan of barely simmering water. Whisk the mixture until it has doubled or tripled in size. Take the bowl off the heat and lay on a folded damp cloth, this will stop the bowl moving when whisking.

Slowly, in steady streams add the clarified butter, whisking continuously. When the butter is mixed in and emulsified, add the lemon juice and season, then whisk again and keep warm.

Now prepare the crab. In a small saucepan combine the crème fraiche and brown crab. Bring to a simmer then season and add a squeeze of lemon juice.

To serve, take a muffin and spread with brown crab mix. Add a quarter of the spinach and then a quarter of the white crab meat. Pour over the Hollandaise and then finish with another muffin rested on top. Drizzle with some more Hollandaise and sprinkle with chopped chives.

Top Tip:

To clarify butter, heat it over a low heat until melted. Skim off any foam and pour the clarified butter from the pan, taking care to leave behind the milk solids.

What do you think?

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Copyright, 2012, Andy Bates, All Rights Reserved

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