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Chef Lisa Lavagetto of Ramekins Culinary School always makes Crab Eggs Benedict during Dungeness season for brunch for family and friends. As a shortcut, she learned how to make a hollandaise sauce in a blender, which helps streamline this labor-intensive dish and get it to the table with less stress.

Crab Eggs Benedict
Makes 6 servings

12 large eggs
Hollandaise sauce (recipe follows)
Large sprig dill weed
6 English muffins
6 tablespoons cream cheese
4 ounces smoked salmon, chopped
2 large tomatoes, thinly sliced into 12 slices
2 fresh lemons (1 for garnish, sliced into 6 wedges)
1 pound crab meat tossed with juice of a half lemon
12 spears of asparagus for garnish, stemmed and blanched until tender

Poach a dozen eggs in advance in a segmented poaching pan to a hard-white/soft-yolk stage and place them in a cool water bath in fridge; you’ll reheat them before serving (instructions below).Prepare the hollandaise sauce and add about 1 tablespoon of the fresh dill, chopped finely. Set aside. Preheat the oven to broil. Halve the English muffins, place them on a baking sheet and lightly toast them under the broiler. Remove muffins and reduce heat to 350 degrees.
Place the cooled eggs in the 350-degree oven to heat them through (about 10 minutes).

Meanwhile, mix the cream cheese with the smoked salmon and then spread the mixture over all 12 muffin halves evenly. Top with a thin slice of tomato and a 12th of the drained crab meat and place the baking sheet in the oven for about 5 minutes to heat through only (not cook) as the eggs finish heating. When all are warmed through, top the muffins with a poached egg and spoon hollandaise sauce over the top. Garnish with the asparagus.

Blender Hollandaise Sauce
Makes 8 servings

6 egg yolks
½ teaspoon salt
Dash of cayenne pepper
2 tablespoons heavy cream
1 pound unsalted butter, melted until bubbly but not brown
2 tablespoons lemon juice or white wine vinegar

Place egg yolks, salt, pepper and cream in blender and blend for a few seconds at high speed until you have a smooth, frothy mixture. Still going at high speed, start adding hot butter in a thin, steady stream, not too slowly. As you add butter, the sauce will thicken. When half the butter has been added, add the lemon juice or vinegar. Then continue blending until the rest of the butter has been added.

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