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Crab Benedict

  • Prepare Champagne Crab Cakes according to instructions.
  • Poached eggs.
  • One half English Muffin, Lightly toasted.
  • Top with White Sauce with Wine.

  1. (If Frozen) Thaw Champagne Crab Cakes in refrigerator.
  2. Place Crab Cake on top of muffin half.
  3. Place poached egg on each cake.
  4. Heat 1-2 Tbsp. of butter or oil in a sauté pan over low heat.
  5. Carefully remove crab cakes from packaging and place in pan.
  6. Saute for approximately 3-3 ½ minutes per side or until golden brown.
  7. Top with White Sauce with Wine. (See recipe below)
  8. Serve 1-2 per person.

White Sauce and Wine

  • 6 Tbsp. butter
  • 6 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 Tbsp. sherry or dry white wine
  • 1 tsp. white pepper
  1. Melt butter. Remove from heat, blend in flour and return to heat. Stir and cook a few minutes.
  2. Gradually stir in broth and simmer, stirring constantly until thick.
  3. Gradually blend in cream, then sherry or wine. Season to taste.
  4. Serve immediately over chicken, fish, or egg dishes.

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