Lemony Crab Dutch Baby with Béarnaise Mushroom Sauce

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Lemony Crab Dutch Baby with Béarnaise Mushroom Sauce
Prep Time
10 min
Cook Time
25 min
Yield
6 servings
Recipe by: Josee L., State Winner of "America's Best Recipe Contest"

Florida is known for its beautiful citrus! Lemon brings out the freshness and brightness in this dish, and compliments the crab and the Dutch baby pancake perfectly!

Ingredients

  • 6 Eggland’s Best Eggs (large), room temperature 
  • 1 cup milk room temperature 
  • 1 cup bread flour sifted 
  • ½ teaspoon garlic powder 
  • ¼ teaspoon dill 
  • ¼ teaspoon paprika 
  • ¼ teaspoon ground red pepper 
  • 1 lemon zest & juiced 
  • 6 ounces lump crab meat 
  • 4 tablespoon butter 

Sauce:

  • 1 tablespoon extra virgin olive oil 
  • 8 ounces fresh mushrooms, sliced 
  • ¼ teaspoon salt
  • 1 envelope Béarnaise sauce mix
  • 1 cup milk
  • ¼ cup butter
  • fresh chives chopped (optional) 

Nutrition

Serving Size
1
Calories
309
Fat
17 g
  Saturated Fat
7 g
Cholesterol
226 mg
Sodium
484 mg
Carbohydrates
23 g
Dietary Fiber
1 g
Protein
17 g
Preparation

Preheat oven at 400 degrees F. 

Place a 10 inch deep oven proof dish or cast iron pan in the middle on the lower rack to heat up. 

With an electric mixer beat eggs until a light foamy yellow.

Add milk flour, garlic powder, dill, paprika, red pepper and lemon zest beat until a thin smooth batter. 

With a paper towel pat dry the crab meat add to batter mix well. 

Without removing the oven proof dish out of the oven, pull oven rack out and add the 4 tablespoons of butter to the hot dish. Swirl around until the butter is melted; pour batter on top of the butter  and push back in the oven rack to center the dish. 

Bake 25 minutes.

On the stove top in a non-stick frying pan on medium high heat sauté mushrooms in oil until golden brown. Set aside.

In a small sauce pan on stove top, melt ¼ cup butter and add the sauce mix package.Whisk for a minute.

Add 1 cup of milk whisk on medium high until sauce thickens. 

Remove Dutch baby from oven and drizzle with fresh lemon juice.

Serve immediately. Top with Béarnaise mushroom sauce and sprinkle with chives.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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