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Gulf Coast Crab Benedict with Cilantro Hollandaise

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Gulf Coast Crab Benedict with Cilantro Hollandaise


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Gulf Coast Crab Benedict with Cilantro Hollandaise

Submitted by Corporate Chef Andy Stewart


  • 1 cup flour
  • pinch salt
  • 1/2 stick butter - cold and cut into small pieces
  • 1/2 teaspoon baking powder
  • 1 jalapeno - seeded and minced
  • 2 slices cooked bacon - finely chopped
  • 1 teaspoon Fustini’s Cilantro and Onion olive oil
  • 3-4 tablespoons buttermilk
  • Cilantro Hollandaise
  • lump crab
Cilantro Hollandaise
Poached Eggs


Step 1. 

Preheat oven to 350 degrees. Whisk together flour salt and baking powder. Add flour and cut butter into the flour using a pastry cutter or your hands. Once the butter is in very small pieces and fully incorporated, add the jalapeno and bacon and stir. Add Fustini’s Cilantro and Onion olive oil then enough buttermilk to form a loose dough. Pour dough onto a lightly floured work surface and using a bench scraper fold several times to form loaf, pressing lightly after each fold.  Do not overwork the biscuit. Cut into squares or rounds and bake in hot oven until browned, puffed and fully cooked.

Step 2. 

Cut biscuit in half and place the bottom on each serving plate. Top with a poached egg then some lump crab and a large dollop of Hollandaise.  Set the other half of the biscuit alongside and serve.

Step 3.  Cilantro Hollandaise

Place egg yolks, olive oil and hot sauce into a metal bowl and whisk together. While whisking, place bowl over, not into, hot water and whisk until the bottom of the bowl is very hot - you cannot hold your hand on the bottom of the bowl. Remove bowl from heat and whisk in heavy cream. While whisking, slowly drizzle the melted butter into the eggs to emulsify the sauce. Slowly mix in remaining ingredients.

Step 4.  Poached Egg

Place enough water to fill a large skillet to 2 inches. Add Fustini’s Apple Cider Vinegar and bring to simmer over low heat. Once simmering, crack eggs into hot water and poach to desired texture.

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