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Rock Crab Eggs Benedict

In California, Rock Crab season is year-round! So, you can make this delicious crab bennie for breakfast all the time. Or, head to Jane in Santa Barbara or Goleta and just order it!
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Ingredients
  

  • 1 whole rock crab fresh or thawed
  • 2 slices sourdough bread
  • 2-4 slices tomato
  • 6 spinach leaves
  • 2 eggs
  • herbs or chives for garnish

Hollandaise Sauce

  • 3 Tbsp butter melted
  • 3 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 tsp salt
  • 1/8 tsp cayenne pepper

Instructions
 

  • Boil the crab in salted water for 10-15 minutes, then cool and crack the crab and remove the meat.
  • Slice 2 pieces of bread (or slice a bun in half), then grill the slices in clarified butter (you can sautée in a skillet) until slightly browned and toasted.
  • Place each slice on a plate, and top them with sliced tomatoes and fresh spinach.
  • Makes Hollandaise sauce by blending egg yolks, lemon, salt, and vinegar for at least 30 seconds. Then keep the blender running and slowly pour in the melted butter, then add a tiny spot of hot water at the end (this makes it lighter and more delicate).
  • Poach 2 eggs, then add one to each bun, top with the fresh Hollandaise and garnish with herbs or chives.