Alaska Snow Crab Benedict Diablo

Source: Alaskan Seafood Council

Yield: 24 (4 oz.) servings

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Nutritional Information:
Nutritional Information

Ingredients

•	3 qt. SYSCO Imperial prepared Hollandaise sauce

•	1 qt. Casa Solana Salsa

•	1/4 c. SYSCO Imperial Lime juice

•	1 1/2 gal. SYSCO Imperial Alaska Snow Crab meat

•	3 Tbsp. SYSCO Imperial/McCormick Mexican seasoning blend

•	48 SYSCO Classic large eggs

•	24 SYSCO Classic cornmeal, cheese or buttermilk biscuits, split

•	3 c. SYSCO Imperial Cheddar or Jalapeno-Jack cheese, shredded

•	1/2 c. SYSCO National Cilantro or Parsley, chopped

Preparation

1.	Prepare sauce: In saucepan, blend Hollandaise sauce, salsa and lime juice; keep warm.

2.	Blend crabmeat and Mexican seasoning.

3.	For each serving: Top 2 biscuit halves with 1 cup crabmeat. Add poached eggs. Ladle 2/3 cup sauce and sprinkle with 2 Tbsp. shredded cheese and 1 tsp. cilantro or parsley.