SOMA Living April 2026

RECIPE OF THE MONTH

INSTRUCTIONS Crab Salad

CRAB EGGS BENEDICT Prep Time: 30 mins Cook Time: 15 mins Yield: 4 servings

simmer. Add a small splash of plain white vinegar to the water. • Crack two eggs into two small ramekins. Create a small whirlpool with a spoon in the water and carefully pour one of the eggs into the whirlpool. Create another whirlpool and add the other egg. • Cook the eggs at a simmer (not a boil) for exactly three minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining eggs, two at a time. Assemble the Crab Egg Benedict • Split the English muffins and toast. • Divide the lightly dressed arugula and top the English muffins. Top with a scoop of crab salad. • Top the crab salad with a poached egg, a big spoon of hollandaise sauce, and a sprinkle of minced chives. Serve immediately.

Combine all the ingredients in a large bowl. Toss well and reserve in the refrigerator until ready to serve.

This recipe is a tasty variation on the classic eggs benny with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaise sauce.

Easy Hollandaise Sauce • Heat water in a medium saucepan. Combine all the

INGREDIENTS Crab Salad 1 lb lump crab meat, picked over 2 tsp lemon zest 2 Tbsp lemon juice 1 tsp kosher salt 1/2 tsp black pepper dash of cayenne pepper 2 Tbsp red bell pepper, finely chopped 1 Tbsp chives, minced 2 Tbsp parsley, minced 1/4 cup plain yogurt (I like Greek yogurt)

ingredients in a heat-proof bowl. Set the bowl on top of the pot of just simmering water and whisk until the mixture is thick and lightened, about 4 mins. • Add the butter to the egg mixture, a couple pieces at a time, whisking constantly. Be sure the previous pieces are dissolved before adding more butter. It should take about 10 mins. • Thin with a little water if needed. Whisk in just 1-2 tsps at a time to reach the desired consistency. Poached Eggs • Bring a saucepan of water to

Easy Hollandaise Sauce 6 egg yolks 1 tsp dijon mustard 1 tsp lemon zest 1 Tbsp lemon juice 1 tsp kosher salt 8 oz unsalted butter, cold and chopped (2 sticks) water, as needed Poached Eggs 8 eggs Splash of white vinegar

Assemble the Crab Egg Benedict 4 whole wheat English muffins 4 cups fresh baby arugula, dressed with a drizzle of olive oil and squeeze of lemon juice crab salad poached eggs easy hollandaise sauce minced chives, for garnish

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

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APRIL 2026 | SOMA LIVING 13

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