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Category Archives: Recipes

Stone Crab and Shrimp Eggs Benedict

Stone Crab and Shrimp Eggs Benedict

Stone Crabs. If you are fortunate enough to get you some, fix them up fine. That’s just what Captain Ryan Harrington did and he was kind enough to share (the recipe that is….) with all of us. Originally considered a breakfast for folks suffering a hangover, Eggs Benedict is widely consumed by even the unafflicted. Not sure what Capt. Ryans state of being was the morning he put this one together:) All of that said, this is a distinctly Florida take on a venerable classic that looks to be an improvement by some margin.

Stone Crab & Shrimp Eggs Benedict Ingredients

  • 4 stone crab claws
  • 4 large shrimp
  • fresh parsley
  • 4 eggs
  • 3 egg yolks
  • 4 english muffins
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 1 stick of butter
  • salt
  • pepper
  • paprika
stone crab claws

If fresh, boil stone crab claws for 8 minutes.

shrimp and stone crab meat

Add shrimp in with the cooking stone crab claws boiling for the last 3 minutes. Remove from heat and cool claws and shrimp in an ice bath. When cool, remove the meat from the claws and the exoskeleton from your shrimp. Combine the meat together as shown in the image above.

poached eggs and english muffins

Poach eggs in warm water and top over lightly toasted english muffins.

hollandaise sauce

For the hollandaise sauce, whisk egg yolks, water and lemon juice together. Stir in a stick of butter until melted and immediately add the meat from stone crab and shrimp. 

Top the seafood hollandaise on top of the eggs and english muffin, sprinkle with paprika and chopped parsley. Enjoy! Our thanks to Captain Ryan Harrington, Real Estate Charters for sharing his prize Stone Crab & Shrimp Eggs Benedict Recipe. To reach the Captain, please see below,

Capt. Ryan Harrington
Fishing Tampa Bay & Surrounding Waters
USCG Licensed Captain
Reel Estate Sportfishing, LLC
727-692-6664
ReelEstateCharters@gmail.com
www.reelestatecharters.com

Charter Captain Ryan Harrington


Triggerfish Veracruz

Triggerfish Veracruz

Triggerfish holds a special place in my culinary heart. I have written about it (in recipes) both here and here. Superbly tasty, it comes off almost delicate but, stands up nicely to cooking rigors in the kitchen. For this outing we are working with a Spanish inspired Mexican seafood favorite. Pescado Veracruz. Our fish is… Continue Reading

The Winter Grill

The Winter Grill

For most folk, grilling is synonymous with summer. However, the winter months seem, to this cook, anyway, a great time to break out the smoker/grill. I have always been a winter griller no matter where I lived (can you say Minnesota, once upon a time…?). Now its Florida winters for me and they are just… Continue Reading

Coconut Panko Crusted Red Grouper

Coconut Panko Crusted Red Grouper

Red Grouper (heck, almost any Grouper) is a delight to eat. Prep ranges from dead simple to haute cuisine. This recipe, Coconut Panko Crusted Red Grouper, is on the easier end of the preparation scale and delivers an out of this world moist and flavorful dish. Coconut Panko Crusted Red Grouper Ingredients 1lb. Red Grouper… Continue Reading

Korean Grilled Mackerel

Korean Grilled Mackerel

Direct from the pages of Eating Well Magazine comes the perfect recipe to accompany this years Fall King of the Beach Kingfish Tournament – Korean Grilled Mackerel. We lifted this one, straight up and will be giving it a try, ourselves, in the near future. Oily fish, such as mackerel, are strong-flavored and pair well… Continue Reading

Nutty Saffron Swordfish

Nutty Saffron Swordfish

With the completion of our annual billfish tournament, the Loop, just in the rearview mirror it seemed appropriate to pull together a recipe using one of the species from this big game fishing event. So, Swordfish it is. Swordfish is a real favorite for many. Its firm flesh and relatively modest touch on the taste… Continue Reading

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper (ARS) is a chefs favorite. The flesh of this species lends itself to a wide range of culinary options. Preparing ARS with a jalapeno – cilantro lime butter, we are taking a distincly southwestern approach. American Red Snapper with Jalapeno-Cilantro Lime Butter Ingredients The Butter Butter – 1 stick, salted Jalapeno –… Continue Reading

Iberian Seafood Platter

Iberian Seafood Platter

The Iberian peninsula sports a coastline measuring over 2000 miles long with roughly half in the Mediterranean Sea and half in the Atlantic Ocean. The countries of Spain and Portugal comprise the bulk of the peninsula with two smaller enclaves, Andorra (landlocked) and Gibraltar (British waterfront colony), as well. The cuisines of the peninsula are,… Continue Reading

Pan Seared Hogfish and Beet Stack Salad

Pan Seared Hogfish and Beet Stack Salad

It’s Valentines Day and if you are looking for a sure fired way straight to your sweethearts… heart, this Pan Seared Hogfish and Beet Stack Salad recipe is it. Originally published in 2017 we thought it would be a great re-roll for the 2019 Valentines Day holiday. Hog Snapper, with its delicate texture, mild flavor and… Continue Reading

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