Soft Shell Crab Benedict

Sauté soft shell crabs

1. Start with thawed and dressed soft shell crabs.
2. Sift the all-purpose flour and then mix with cornmeal, salt and pepper.
3. Dredge soft crabs in the flour mixture and gently shake off excess.
4. Over medium-high heat, sauté clarified butter and cloves of garlic to infuse the butter.
5. Sauté crabs for 2-3 minutes on each side until golden brown (or internal temperature reaches 160°F).
6. Place soft crabs on wire rack or paper towel-lined tray for one minute to drain.
7. Poach two eggs. Fill a medium size pan half full of water, add 2 tsp. white vinegar to the water and bring to a boil. Lower heat to a simmer, add eggs and cook 3 1/2 minutes. While eggs are cooking, prepare the hollandaise sauce.
8. To start the hollandaise sauce, first, whisk egg yolks and lemon juice in a heat-safe bowl until slightly thick.
9. Place bowl over a saucepan of lightly simmering water, continue to whisk until warm and thick.
10. Slowly drizzle in the melted butter until sauce has doubled in volume, check seasoning, cover and keep warm.
11. To serve, toast two English muffins or Brioche. Top each with a soft shell crab.
12. Set poached egg on top of crab and garnish with hollandaise sauce and chopped scallions.