|Poached Eggs with Crabmeat and Myer Lemon Hollandaise|
A few weeks ago, I received a very large bag of Dungeness crabmeat fresh from the Pacific Ocean. It had been given to Mr. B to pass on to me by a good friend–Mr. X–who regularly sails about the ocean in search of salty delights.
Now, mind you, Mr. X is exceedingly generous and I often receive gifts of tuna and salmon and halibut, sand dabs and rock fish, but you should know, I’ve never known anyone to give up crabmeat. Ever. That’s just insane luck to receive such a thing. In fact, in my book, it’s right up there with winning the lottery.
What to do with the crabmeat was another matter entirely. You wouldn’t think that a normal person could get so worked up over the possibilities, but then again, I’m not normal. So I put the crabmeat in the freezer and then commenced to think things over. I spent nights tossing and turning, waking up in the middle of the night and lying awake whilst contemplating crab cakes and crab pastas. I thought about tucking the crabmeat into a sheet of puff pastry or under a blanket of cheese and breadcrumbs and I even thought about stuffing it into an artichoke and drizzling it with a good remoulade. But nothing seemed to move me.
And then, it dawned on me–toasted brioche, crabmeat gently warmed in browned butter, poached eggs and a rich hollandaise with Myer lemon. It was a perfect winter’s night supper, and while it was far too rich and decadent to put in the weekly rotation, I couldn’t help but hope that Mr. X would find himself in the midst of a bountiful crab season and that more bags would come my way.
1. Use good bread and toast it until golden.
2. Poach your eggs in simmering, not boiling water, sliding them into the water one at a time from a shallow dish.
3. Brown the butter until it’s nutty, but not burnt and then warm your cooked crabmeat, or even shrimp.
4. Top the toasted bread with the crabmeat and then make a nest and place your eggs.
5. Top with hollandaise sauce. Hollandaise sauce is super easy to make. So easy, in fact, that you may make it on a regular basis and start putting it on everything. I don’t think there’s anything wrong with this.
Easiest Ever Hollandaise Sauce
4 egg yolks
1 stick of butter
1 T. lemon juice
Pinch of salt
1. Put egg yolks into a blender and blend for 10 seconds.
2. Add lemon juice, Tabasco™ sauce and salt and blend for 5 seconds.
3. In a large glass measuring cup, melt the stick of butter in the microwave on high until it is bubbling and frothy. This is the important trick to hollandaise sauce–the butter has to be super hot.
4. Take the ‘blow hole’ off of the top of the blender and position your hand over the hole so that you have enough room to add the butter. Turn the blender on to blend and gently stream the hot butter into the egg yolk. Continue to blend until the sauce thickens and then use immediately. You can refrigerate any leftover sauce to use on warm vegetables, but the hollandaise won’t reheat well without breaking.