Eggs Benedict with Sous Vide Crab

Ingredients for 2

• 2 blue swimmer crabs (or similar)

• 2 English muffins, toasted

• 4 large eggs, cracked into small containers

• Dash of white wine vinegar (for poaching the eggs)

• 2 tbs (30 ml) butter

• ¼ cup (59 ml) whole milk

• ¼ cup (59 ml) mayonnaise

• 1 tsp (5 ml) Dijon mustard

• Black pepper to taste

• 1 tbs (15 ml) butter

Directions

• Step 1

  Preheat Anova Sous Vide Precision Cooker to 154F (68C).

• 

  Step 2

  Boil a large pot of water and boil the crabs for 60 seconds.

• Step 3

  Chop the legs and pincers off the crabs and seal in bags (chopping the extremities off helps get a seal/vacuum around the crabs for cooking sous vide).

• Step 4

  Put the bags in the water bath and set the timer on your Anova to 45 mins.

• Step 5

  When finished cooking sous vide, plunge the bags of crab into an ice bath.

• Finishing Steps

• Step 0

  Take all of the meat out of the crab and set aside.

• Step 1

  Make the hollandaise sauce by combining the first four ingredients in a saucepan, stirring with a whisk over low heat, then adding the butter and continuing to stir until melted – then keep warm until serving.

• Step 2

  Poach eggs by filling a pot to 2/3 full, adding a dash of white wine vinegar, bringing to boil and then simmering. Create a whirlpool in the water with a spoon, carefully tip the eggs out of the containers, and poach for 3 minutes of until preferred doneness – then remove with a slotted spoon and allow water to drain out of the bottom.

• Step 3

  While the eggs are poaching, toast the muffins and then spread butter over them.

• Step 4

  Put the crab meat on the muffins, then the eggs on top, then spoon the hollandaise over the top of the eggs and serve.

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