Blue Crab Benedict
Fresh off the Hilton Head Island Seafood Fest, the team at Hudson’s has announced a new Sunday brunch menu, which launched March 15. The restaurant will be serving a variety of lowcountry dishes with a maritime twist, like the Blue Crab Benedict, along with carafes of mimosas and Bloody Marys.
4 slices Canadian bacon
4 pieces of French baguette, sliced 1.5 inches thick
2 oz. jumbo lump crabmeat
3 oz. asparagus, blanched and chopped
2 oz. tomato, diced
1 tsp. chives, chopped
2 Tbsp. extra-virgin olive oil
2 tsp. white balsamic vinegar
Kosher salt to taste
White truffle hollandaise:
6 egg yolks
1 1/4 lb. whole unsalted butter (yields approximately 1 lb. clarified butter)
1 tsp. fresh-squeezed lemon juice
1/2 tsp. Worcestershire sauce
1 Tbsp. white truffle oil
Tabasco sauce to taste
Kosher salt to taste
To make the hollandaise, melt the butter in a saucepan over medium heat. When the butter separates, skim the clarified butter from the milk solids and set aside. Keep the clarified butter warm to the touch. Whisk the egg yolks and a touch of warm water together in a stainless steel bowl until the mixture is thickened. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Vigorously whisk the eggs yolks until they are thickened and doubled in size. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the clarified butter and continue to whisk until the sauce is again thickened and doubled in volume. Remove from heat. Whisk in the lemon juice, white truffle oil and Worcestershire sauce. Add the Tabasco sauce and kosher salt to taste. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
To prepare the French baguette, brush the baguette with a touch of clarified butter. Place in an oven at 375 degrees and bake until the bread has a light golden brown color. Remove from the oven and keep warm.
To make the crab and asparagus salad, add the asparagus, diced tomato, crabmeat, chives, extra-virgin olive oil and white balsamic vinegar to a mixing bowl. Season the crab and asparagus salad to taste with kosher salt.
Poach the eggs in water that is seasoned with distilled vinegar and salt to preferred temperature.
Place the bacon slices in a sauté pan over medium heat with a touch of olive oil. Sear the bacon until it is lightly brown on both sides. Place the bacon slices on a paper towel to remove any excess oil. Keep warm.
To assemble the dish, place the toasted baguette on a plate then top each piece with a slice of cooked Canadian bacon. Place a poached egg on top of each baguette. Top each egg with a desired amount of truffle hollandaise. Garnish the top of the eggs with the crab and asparagus salad. Serves 2-4.
Recipe and photo courtesy of Hudson’s.