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ALASKAN KING CRAB EGG BENEDICT

Ingredients:

2 English muffins
2 Alaskan King Crab Legs (cooked)
3 large egg yolks
1 Tbsp water
200g unsalted butter, cut into 8 pieces
2 tsp lemon juice
Sea salt
4 large eggs

ALASKAN KING CRAB

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    Alaskan King Crab Meat Salad

    Alaskan King Crab Meat Risotto

    Alaskan King Crab Egg Benedict

SHELLFISH & CRUSTACEANS

FISH

SEAFOOD

GOURMET

PREMIUM


Directions:

Preheat fan forced oven to 180C. Place the king crab legs in foil tray and a small amount of water. Seal with foil. Place in the oven for 10-12 minutes to stem through and warm up. Remove the meat from the crab legs and place in a small bowl. Break up any overly-large pieces with your hands.

Split the muffins in half horizontally. Place under the griller for 1 minute.

In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens. Remove from heat, and stir in lemon juice. Whisk in 1-2 pieces of butter at a time until melted. Season with salt.

Bring a medium pot of salted water to a simmer. Crack the eggs into a small bowl. Using a large spoon, swirl the water in the pot and then gently tip the eggs into the center of the whirlpool. Use a slotted spoon to remove the eggs after about 3.5 minutes.

Build from the bottom up: English muffin, King Crab, poached egg, Hollandaise sauce.

Serves: 4

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