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Chesapeake Benedict Recipe

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This recipe for Chesapeake Benedict, by , is from Brunch, Nice and Easy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Ferris

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup bell pepper, finely chopped
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 lemon, juiced, other half juiced for Hollandaise
2 tablespoons fresh parsley, chopped
2 cups lump crabmeat, picked free of shells
2 egg yolks
4 tablespoons cream
4 tablespoons butter, room temperature
dash cayenne pepper
pinch sugar
1 tablespoon white vinegar, plus 1 tablespoon for poached eggs
3 cups water
1 teaspoon salt
4 large eggs
biscuits, for serving

Directions:
Directions:
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Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min prep

 

 

 

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