Recipes

  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

1. 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.
2. In a small bowl, mix together aioli, Dijon, herbs, and one tablespoon of water. Season to taste with salt and pepper.
3. Cut soft shell crabs in half. Season flour with salt and pepper and dredge crab halves in flour, tapping off excess.
4. 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.
5. 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!