good morning you guys welcome back to Linda's pantry and this morning we are having a treat for I am making a crab cake benedict and it's another baked egg Rex recipe that I love and so what we've got is you need some bread crumbs and i just measured them out with my rack and cinema news to bake the eggs I have a diced red pepper amount dice pretty smile I've got about a quarter cup of pepper jack cheese some pancetta some chicken stock you're going to need a little bit of cream you're going to need a package of hollandaise sauce or make your own I'm rotating this out because it's time um some lump crabmeat you could use a leg grab me too i actually i'm going to use this i'm not going to use the whole pound obviously so i'm going to use this and make california rolls for lunches and I've got some chicken stock some lemon zest we're going to use and finely diced onion it popped rice so nicely with the Vidalia chopper Thank You Paula so we only need a little bit that's probably even too much salt safe save some of that for something else I don't think we paid quite that much we only need about a quarter of a cup of finely diced onion ok so I'm going to heat up the skillet and get that pancetta kind of rendering down and I'll bring you over so you can watch that alright so now I've got my pancetta I'm going to go ahead and render that off I may or may not I won't it won't go to waste trust me let me go over just a medium let's turn that down a little bit I did add a little bit of olive oil in there so let's get it started about a teaspoon just to get it started and we're going to let this render and bring any excess fat off there we don't really need that in now necessarily we'll see how much is left I'll bring you a nun there's a little bit when Ted is ready to marry up with the vegetables and i think i am going to use all of it um I just I can't think why that wouldn't work just gonna let these go for a minute I didn't tape all the fat but a little bit of it because when you're making stuffing how you use butter some soap does have a little bit of fat I'm going to go ahead and put down some light color sleeve about a tablespoon maybe we don't need any salt because it when sugar is soaking up and I do want a little bit of fresh cracked black pepper some red pepper flakes just a pinch let's get out a little bit some heat in the background about it let these get soft because we want everything fully cooked with a zit your game just up when you're making stuffing of some sort o it's pretty nice okay I'll be back mmm can you smell that smells amazing already okay so everything is nice and tender and it's ready to have liquid water today delicious so we're going to add some chicken stock and a little bit of just a little bit i'll give it a little bit richer buttery flavor when this comes back up to a boil now take you over to the other station and get it in our breadcrumbs it might take in a minute get back up to heat okay all right looking good all right now we're back and I can put this down over the bread crumbs and you may or may not need more liquid but we're going to start with this so you want to toss this if you just let it sit you wouldn't get a good saturation and I've got man down somebody jumping overboard and if you've got too much like would you just add some more bread crumbs to it but you want them to get everything every breadcrumbs should have some of what's going on that makes sense mmm it smells really really good and then at this point I want to do a little baby taste test just to see if we have enough seasoning but it grab some pancetta mmm-hmm I don't think so okay so now what we want to do is want to grade some lemon zest down over this I've watched this lemon citrus service please common unless you're getting it from a farmer that doesn't spray anything very common to have it sprayed with something and I don't want so I'm going to put the zest of about a half a lemon in here it'll brighten up the flavor and bring out the flavor of the crab and I've got about how half a cup or so of crab I actually went through it you should always go through it with your fingers and make sure that that all the little shells and stuff are out of there and then here we go with our cheese and it's not a lot of cheese it's just enough to buy that stuff together and give you that extra layer of richness but you just are going to love let me just get that mixed up early good in here toss that around doesn't that look delicious already know it's time to kill ramekins these ramekins are going to go in a 375 or 400 degree oven actually 400 I've got my little on the counter oven preheating and and I kind of push into the center so it pushes things up to the side because I've gotta make room for the eggs Frank others that one delicious can't wait and there should be enough fat in here that it shouldn't stick to these two ramekins settle and boy what do you know I didn't make enough for an army I go I made enough for two that's crazy that's unusual again I'm just gonna push the center with my clean hands okay delicious yes we have yes and I like to when I've been gone to all this trouble and expense because this isn't and some of this was really reasonable that the crab is nothing I want to waste so what I do in this instance is I'm going to crack these eggs we don't have a rooster so there's no risk anything like that but I want to make sure that the egg is good before I just throw it in the dish so I'm going to crack them in another bowl and I don't want the yolk broke nope working perfect beautiful and then I just lay that right on top delicious never really had a bad egg that I have had you know where they yelled broke and that's very disappointing so I like my yolks runny okay I'm gonna top that off with a little pinch of cayenne pepper and then we are good to go just to make it pretty okay it's going to go in that 400 degree oven for about 20 minutes until those eggs are baked to end we are ready to start the holidays and while that's cooking i will put the hollandaise sauce on to get that going and I'll bring you back to when we're plating well it's already played it but it's okay doesn't that look fabulous I'm going to put some hollandaise over the top of that the yolks are still nice and runny you just want to cook everything in here is cooked you just want to cook it until that the white is cooked to your liking and then top it off with a little bit of paprika to make it pretty how pretty is that mmm that looks delicious and I'm going to prove it because I have tasted get in there with the yolk look at that beautiful I don't want to touch the ramekin it's really hot so you just have to get down in there get into the crab top wow it's not beautiful hmm wow that is absolutely amazing you can taste a little bit of the background of the brightness from the lemon zest the creaminess of the egg yolk and the hollandaise with that sweet crab in there it is absolutely delicious and then every once awhile you can get a little bite of that pancetta so I hope this inspires you I hope you try this and this would be great for an Easter brunch your mother's day brunch for everyone you could do a bunch of them at a time put them in the oven anyways hope it inspires you i hope you come back i hope you subscribe and if you like this hope you give me a thumbs up and if you really like it post it on your Facebook page all right you guys god bless