ALASKA
DUNGENESS CRAB BENEDICT DIABLO
Recipe from the Alaska Seafood Marketing Institute
Yield: 24 (4 oz.) servings
| Ingredients: |
Weight |
Measure: |
| Prepared Hollandaise sauce |
96 oz |
3 qt |
| Prepared thick and chunky spicy salsa approx. |
20 oz |
1 qt |
| Fresh lime juice |
|
¼ cup |
| Alaska Dungeness Crab meat |
6 lb |
1 ½ gal |
| Dry Mexican seasoning blend |
|
3 tbs. |
| Poached eggs, kept warm |
|
48 large |
| Cornmeal, cheese or buttermilk biscuits, split |
approx. 3 lb. |
24 (3-4 inches ea.) |
| Cheddar or Jalapeno-Jack cheese, shredded |
12 oz |
3 cups |
| Chopped cilantro or parsley |
1 oz |
½ cup |
Directions:
- Prepare sauce: In saucepan, blend Hollandaise sauce, salsa and lime
juice; keep warm.
- Blend crabmeat and Mexican seasoning.
- For each serving: Top two biscuit halves with 1 cup crabmeat. Add
poached eggs.
- Ladle 2/3 cup sauce and sprinkle with two tablespoons shredded cheese
and one teaspoon cilantro or parsley.
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