Eggs Benedict With Quail Eggs And Spiced Biscuits With Lemongrass-Crab-Fennel Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1837
FAT
282%
CHOL
426%
SOD
267%

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Ingredients for 4 servings

1 large head fennel, de-cored and shaved paper thin

1 teaspoon ancho chile powder

2 stalks lemongrass, finely minced, white part only

2 3/4 cup bread flour

About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)

2 whole eggs

12 each quail eggs

1/2 tablespoon minced fresh thyme

Water

4 tablespoons baking powder

Zest of above lemon, minced

3 each scallions, 1/16-inch slice, green/white separated

Juice of 1 lemon

2 3/4 cup cake flour

1/2 pound fresh crab leg meat, picked through thoroughly

1/2 cup extra virgin olive oil plus 1 tablespoon

1 tablespoon rice wine vinegar

1/2 tablespoon coarse ground, toasted coriander

Salt and white pepper to taste

1/2 cup chilled butter (4 ounces)

1/2 tablespoons salt

3/8 cup sugar

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