Seafood Eggs Benedict

Name: Seafood Eggs Benedict
Ingredients: 3 whole Egg Yolks; 2 sticks Butter, Melted; 1 Tablespoon Lemon Juice; 1/2 teaspoons Cayenne Pepper; 1/4 teaspoons Salt; 4 whole Eggs, Poached; 4 slices Garlic Texas Toast; 8 ounces, weight Jumbo Lump Crab; 2 Tablespoons Olive Oil; 12 whole Large Shrimp, Deveined And Peeled; Fresh Parsley, For Garnish

11 ingredients

5 steps

Ingredients

3 whole Egg Yolks
2 sticks Butter, Melted
1 Tablespoon Lemon Juice
1/2 teaspoons Cayenne Pepper
1/4 teaspoons Salt
4 whole Eggs, Poached
4 slices Garlic Texas Toast
8 ounces, weight Jumbo Lump Crab
2 Tablespoons Olive Oil
12 whole Large Shrimp, Deveined And Peeled
Fresh Parsley, For Garnish

Directions

1

Using a blender, add the 3 whole egg yolks and turn on low. Slowly pour in the butter in a thin stream so the eggs won't scramble. Once the butter has been added, add lemon juice, salt, and cayenne pepper. Once all ingredients have been combined turn off blender.
2

In a large saute pan on medium heat, add the 2 tablespoons of olive oil and place the shrimp inside the pan and allow to cook on both sides side for 2-3 minutes. Season with salt and pepper.
3

Heat the crab meat in a microwavable bowl covered with a paper towel for 45 seconds.
4

Spray a medium skillet with nonstick spray and place on burner on low heat. Toast the Texas Toast on both sides for 2 minutes. Place the Garlic Texas Toast on a plate, place poached egg on top, pour with hollandaise sauce. Top each egg with cooked crabmeat and 2-3 pieces of shrimp.
5

Garnish with parsley.