Soft Shell Crab Benedict with Mustard Sauce
-SERVES: 4
PREP TIME: 5 minutes
TOTAL TIME: 30 minutes
COURSE: Main
This chef-inspired take on a classic benedict adds the crunch and sweetness of the soft shell crab and replaces Hollandaise with a zesty Dijon aioli sauce. A wonderful brunch idea when you want something new and exciting on the menu!
Ingredients
- 8 eggs
- 4 soft shell crabs , cleaned
- 1 cup all-purpose flour
- 1 cup neutral oil, for frying
- 4 English muffins, split and toasted
- 1/4 cup aioli
- 1/4 cup Dijon mustard
- 2 tsp fresh dill, minced
- 2 tsp fresh chives, minced
- 1 large heirloom tomato, thinly sliced
- Salt and pepper, to taste
- Fresh dill, for garnish
Instructions
- Bring a medium pot of water to a gentle simmer. Using a spoon, create a whirlpool effect in the water and pour the egg in one at a time. Cook for 2-3 minutes until desired yolk doneness. Remove egg with a slotted spoon and rest on a paper towel. Continue until all eggs are poached.
- In a small bowl, mix together aioli, Dijon, herbs, and one tablespoon of water. Season to taste with salt and pepper.
- Cut soft shell crabs in half. Season flour with salt and pepper and dredge crab halves in flour, tapping off excess.
- Heat neutral oil in large pan over medium-high heat. Shallow fry crabs for 2-3 minutes per side until golden brown. Remove from oil and season with salt.
- When you’re ready to serve, dunk the eggs in hot water for 30 seconds to warm up. Build Benedict starting with a base of toasted English muffin, topped with heirloom tomato slices. Top with poached egg, soft shell crab, and a drizzle of mustard sauce. Garnish with fresh dill and enjoy!
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