Dungeness Crab Biscuit Benny

Dungeness Crab Biscuit Benny
  • breakfast
  • entrée
  • 4 servings
  • 30 minutes




Dungeness Crab Biscuit Benny

  • breakfast
  • entrée
  • 4 servings
  • 30 minutes

Biscuit Ingredients

  • 2 C flour
  • 1 T baking powder
  • 1/2 tsp salt
  • 2 tsp granulated sugar
  • 4 T salted cold butter
  • ¾ C & 1 T heavy cream

Biscuit Directions

  1. Preheat oven to 425 (use convection if available).
  2. Combine flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
  3. With fork, mix in cream until dough sticks together.
  4. Roll out and form with ring mold (or cookie cutter).
  5. Cook for 15-20 minutes until browned. Let cool.

Poached Egg Ingredients

  • 6 eggs
  • 1 T white wine vinegar
  • 4 C water

Poached Egg Directions

  1. Crack egg into small bowl or ramekin.
  2. Bring a sauce pan of water to full boil. Add vinegar. Take a spoon and make a whirlpool in the water by making large circular motion with it. While the water is turning, slowly add the egg. The whirlpool will make the egg white surround itself properly. Cook egg for 3 minutes. Remove with slotted spoon to paper towel.

Hollandaise Sauce Ingredients

  • 4 egg yolks 
  • 1 T lemon juice 
  • ½ C melted butter 
  • 1 tsp Sirracha 
  • Salt and Pepper to season

Hollandaise Sauce Directions

  1. Bring a small amount of water to boil in a pan.
  2. In a bowl, whisk 4 egg yolks and lemon juice until doubled in size.
  3. Place bowl over warm pan while whisking in butter. Make sure the bowl doesn’t touch the simmering water or it will cook the eggs and break the sauce. Whisk until sauce is thick, add siraccha, salt and pepper. Serve immediately.

Instructions For Plating For One Person

  • 1 Biscuit
  • 2 T Sauce
  • ¼ C Fresh, cooked and cleaned Dungeness Crab meat
  • ¼ Sliced Avocado
  • 1 T Chives Sprinkle Cayenne
  • Salt & Pepper

Cut biscuit open with serrated knife. Place crab and avocado then top with poached egg and sauces. Garnish with chives, cayenne, salt, and pepper.

Serves 4

Recipe by Chef Liz McCune of Eat Seattle.