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    HOME » Recipes » For Two

    Published: Nov 20, 2014 · Modified: Feb 19, 2021· This website generates income via ads ·

    Crab Benedict with Thai Chili Butter

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    There is a bit of a benefit to being an early riser married to a late sleeper. And that benefit is breakfast. You can eat exactly what you want, without taking into consideration your partner's likes and dislikes. This riff on Eggs Benedict takes into account the fact that I don't like Hollandaise sauce and I don't eat bacon. Instead of bacon, I used crab meat and in place of Hollandaise sauce, I used Thai Chili Butter. I love hot, spicy food, even in the morning. Michael is working on his Scoville unit  tolerance, but mostly just at lunch and dinner.  Even though he now loads his fish tacos with Sriracha spiced Mexican crema, this dish would never fly.  On the other hand, I loved it because it was spicy hot.

    I have become somewhat of a poached egg master so, as usual, the poached egg was perfect. I made the chili butter by slicing a couple of Thai chilies and cooking them in butter with a little red chili paste. It had amazing flavor as well as heat. You could substitute chilies with less heat if you prefer. You could even leave the chilies out and rely solely on the chili paste. But when my mate sleeps through breakfast, I bring on the heat!

    Crab Benedict copy2

    Crab Benedict with Thai Chili Butter

    Sort of a crab Benedict for someone who does not like Hollandaise sauce. Uses spicy Thai butter instead.
    5 from 1 vote
    PRINT Pin
    Prep Time 5 mins
    Cook Time 16 mins
    Total Time 21 mins
    Course Breakfast, Brunch, Lunch
    Cuisine American
    Servings 2 servings
    Calories 293 kcal

    Equipment

    • Toaster
    • Small saucepan
    • Shallow pan for poaching eggs

    Ingredients
      

    • 2 toasted English muffin
    • 2 poached eggs
    • 2 tablespoons butter
    • 2 small Thai chilies sliced and seeds removed
    • 1 teaspoon red chile paste or crushed red pepper flakes to taste
    • 3 ounces flaked crab meat

    Instructions
     

    • Melt the butter in a small skillet. Add the chilies and chili paste. Cook for 2-3 minutes over low heat until the chilies just start to darken and shrivel. Do not allow the butter to brown.
    • Toast an English muffin and top it with the poached egg and cooked crab. Pour the hot chili butter over the top. You can put it under the broiler to heat the crab, but it can also be eaten at room temperature. I am not a huge fan of re-heating cooked crab. If the other components of the dish are hot, that is perfect.

    Nutrition

    Nutrition Facts
    Crab Benedict with Thai Chili Butter
    Amount per Serving
    Calories
    293
    % Daily Value*
    Fat
     
    17
    g
    26
    %
    Saturated Fat
     
    9
    g
    45
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    5
    g
    Cholesterol
     
    233
    mg
    78
    %
    Sodium
     
    740
    mg
    31
    %
    Potassium
     
    341
    mg
    10
    %
    Carbohydrates
     
    17
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    1057
    IU
    21
    %
    Vitamin C
     
    68
    mg
    82
    %
    Calcium
     
    72
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword Benedict, butter, crab, Thai
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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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