Crab Benedict

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Great British Chefs


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25 g of brown crab meat

1 tbsp of mayonnaise

100 g of white crab meat

1 tsp of lemon juice


freshly ground black pepper

1 small shallot, peeled and sliced

1 garlic clove, peeled and sliced

1 bay leaf

3 coriander seeds

2 white peppercorns

1 sprig of tarragon

100 ml of white wine vinegar

3 egg yolks, free-range

125 g of unsalted butter, melted

2 free-range eggs

1 dash of white wine vinegar

2 English muffins

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