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Softshell Crabs Benedict with Poached Eggs and Creole Hollandaise
ACADIANA TABLE21Ingredients
90Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 large egg yolks
- 1 Tbsp. lemon juice
- 1 stick unsalted butter (melted)
- 1 Tbsp. creole mustard (or coarse-grained mustard)
- 1 dash hot sauce
- kosher salt
- freshly ground black pepper
- 2 cups peanut oil
- 4 crabs (small Louisiana softshell, cleaned)
- kosher salt
- freshly ground black pepper
- Cajun seasoning
- 2 cups yellow cornmeal
- water (for boiling)
- 2 tsp. white vinegar
- 4 large eggs
- 4 artisan bread (rounds,, or English muffins)
- 1 spray butter
- 4 slices smoked ham
- lettuce (Spring mix, for garnish, optional)
- fruit (Fresh, for garnish, optional)
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