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Paula and her friend know how to do brunch right! Join them as they prepare Crab Benedict, a fun twist on the the classic Eggs Benedict. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
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INGREDIENTS
Crab Salad:
1/4 cup finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 lemon, juiced
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 cups lump crabmeat, picked free of shells
Hollandaise Sauce:
2 egg yolks
4 tablespoons cream
4 large tablespoons butter, room temperature
1/2 lemon, juiced
Dash cayenne
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0:01
[Music]
0:07
this is my precious friend Katie Joel
0:10
y'all and we are doing ladies who brunch
0:13
today in the kitchen katie is gonna
0:16
share with us a couple of recipes the
0:19
first dish up is crab Benedict y'all
0:23
that sounds faced on the traditional
0:26
Eggs Benedict
0:27
but we're giving it a twist so you get
0:30
started on what you have to do okay and
0:33
I'm gonna get started to own a
0:34
hollandaise sauce
0:35
terrific I'm gonna add four tablespoons
0:38
of cream to keeping tablespoons of
0:43
softened butter so that might be like a
0:47
half a stick all right now I'm gonna put
0:53
in the juice of one lemon don't let me
0:58
squirt you in that this will mess up
1:00
something I make good fun now I'm gonna
1:03
add 2 egg yolks y'all you want to make
1:07
sure that you whisk up those yolks real
1:10
good because you don't want them to
1:13
become scrambled eggs for you you want
1:15
to get them beat in and smooth I like
1:18
this recipe already cream butter and hey
1:21
I knew you would so how long does that
1:24
take to set up it'll take me about three
1:26
or four minutes I'm gonna just stand
1:28
here in the whiskey okay all right now
1:30
that I've got that egg incorporated I've
1:32
just got a few seasonings that I'm gonna
1:34
add to it I'm gonna add a pinch of salt
1:39
a little bitty pinch of sugar a
1:41
tablespoon of vinegar just a white
1:45
vinegar follow don't forget the cayenne
1:47
pepper gosh I'm about dead that's my
1:49
favorite part
1:51
just a pinch you keep me straight girl
1:55
I'll keep you in line you know what
2:00
that's a full-time job it's one line oh
2:04
listen he's trying he can't do it either
2:06
okay so I got a crab salad going in okay
2:12
I've been chopping up some of this red
2:14
bell pepper okay got about a quarter cup
2:20
and then some lump crabmeat two cups I
2:24
love this stuff I feel like you can do
2:25
you - I do - so good love crab salad
2:31
I'll have to take you crabbing oh and
2:33
yeah you do that down here oh my
2:36
goodness I've never been crabbing wait
2:38
you haven't no I was so take you
2:40
crabbing but you know we do it right off
2:42
our dock and we just put these cages
2:45
down in the water we fill them full of
2:48
chicken uh-huh and honey in no time we
2:52
all have 50 crabs are you serious so
2:56
take you that's amazing you can just
2:58
have a big crab boil
2:59
we'd had one last week really I'm sorry
3:01
I'm this bad well we'll do it I'll do it
3:04
two tablespoons of chopped parsley in
3:06
here uh-huh
3:07
now I'm gonna do lemon juice seafood
3:10
taste so good with a little lemon lemon
3:14
is always an annoying right you know
3:17
what
3:17
crabs and shrimp should come toting a
3:20
lemon they should have a backpack with a
3:25
lemon okay sure cause they go together
3:27
no mayo
3:30
of course which we love
3:33
yes we do this one is a food group since
3:35
I've been cooking man a butter cream
3:38
okay so half cup of mayo
3:43
and a teaspoon each of the
3:47
worchestershire sauce
3:48
not saying that wash to share see I can
3:50
you ever say booster showers mutilate
3:56
the English language so I don't know if
4:00
mine's right or not and some hot sauce
4:03
just a teaspoon YUM and you're using
4:08
them and you see Anna hot sauce look how
4:11
good that looks looks fabulous smells
4:14
what it's gonna go great with that
4:16
hollandaise yes it E is him speaking of
4:19
holidays you see how this is kind of
4:20
thickening up some it looks good and I
4:23
like the way the Cayenne adds a little
4:25
bit of color to it
4:26
mmm okay a little salt no pepper what's
4:32
good minds ready
4:33
YUM I've been to Katie's home and she's
4:36
cooked for me Katie makes the best
4:39
deviled eggs thank you I've ever put my
4:42
mouth in fact I ask girl while I go when
4:46
we were getting our hair done I said
4:48
would you like me some deviled eggs for
4:50
you leave gladly
4:53
so Katie stick your finger over in here
4:56
sweetie and just taste that
5:00
do you like it I love it don't taste
5:03
this chip mmm the water sure is what
5:10
makes it mm-hmm love the tartness the
5:14
lemon juice in here absolutely
5:16
this is great well I am pulling out my
5:20
poached eggs from the water now all I
5:23
did to poach these eggs off was salt the
5:27
water put a little bit of vinegar in
5:29
there
5:29
the vinegar helps pull the egg together
5:33
so it doesn't spread all over the water
5:35
now Katie said that she wanted her crabs
5:39
benedict on a biscuit I am a biscuit
5:43
girl you know I am too but I think I
5:45
want mine on a muffin so traditional
5:48
right yeah that's pretty traditional
5:50
crab salad first right mmm that looks
5:54
good I'm swallowing art all right an egg
6:03
there and egg there
6:06
I think we should do two eggs absolutely
6:10
another egg danger there's no point in
6:13
counting calories so this is stay Jack
6:16
now my favorite part maybe you better
6:18
not be stingy about I will not listen I
6:21
hold on I'm gonna go to your school go
6:31
right I'm a day dig in girl what a
6:37
brunch mmm here we go is it mmm that is
6:47
delicious
6:52
good right great time of day that is
6:56
good
7:02
[Music]
7:12
you
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