[VIDEO] A Costal Twist On Brunch - Crabs Egg Benedict
In this episode of Tide To Table, we’re giving a coastal twist to a brunch classic with Crab Eggs Benedict made from fresh-picked crab. You’ll learn how to clarify butter without burning it, master heat control and emulsifying techniques for a silky hollandaise, and use a simple method for poaching eggs before stacking it all into a brunch plate everyone will love. Ingredients include fresh crab meat, eggs, English muffins, butter, lemon, white vinegar, salt and pepper, with optional Old Bay or chives for extra flavor. If you try it, tell us how it went and what twist you added, and don’t forget to subscribe for more Tide To Table recipes from the water to your kitchen.