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
If fresh, boil stone crab claws for 8 minutes.
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.
Poach eggs in warm water and top over lightly toasted english muffins.
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,