I told Moe that his breakfast this morning was really an act of love. Cooking a Dungeness crab, hand picking out the meat, making a homemade Hollandaise Sauce isn’t something that happens often around here.
Last night, a friend of ours, Bud, the same friend that raises the big roasting chickens, gave us a fresh caught Dungeness crab, that he had already cleaned. All I had to do this morning was cook it and pick out the meat. One crab netted just over 8 ounces of meat.
The crab was so sweet. What better way to enjoy this treat than as Eggs Benedict.
The Hollandaise sauce is simple to make. Just beat three or four egg yolks, seasoned with a little fresh lemon juice in a bowl over a pot of simmering water. Don’t let the bottom on the pot touch the water. Beat until eggs start to thicken and are getting quite warm to the touch. Just be careful that they don’t get so hot that they scramble. Slowly beat in 1/2 cup of hot melted butter. Season to taste with salt, pepper, cayenne and another squeeze of lemon juice.