Blue Crab Eggs Benedict with Crispy Rice, Yuzu Kosho Hollandaise, Pickled Fresno, Cucumber Herb Salad

Crispy Rice:

1. Heat olive oil in a medium sauce pan.
2. Add arborio rice and stir until the rice is coated in the oil and begins to toast for about 2 minutes.
3. Add 1 cup of water, stirring continuously for about 10 minutes.
4. Add the other 1 cup of water and simmer for another 10 minutes. Or until all the liquid is absorbed. Rice should be al dente with a creamy texture.
5. Season with salt and stir in butter.
6. Taste and adjust seasoning.
7. Remove rice from the pot and place in a 9X9 baking dish and allow to cool for at least 2 hours in the refrigerator.
8. Once cooled use a 6.5 cm ring mold to form rounds in the cooled rice. Use your fingers to shape the rice into perfect rounds. Repeat until you have 6 rice rounds.
9. In a cast iron pan heat canola oil until it reaches 350 degrees.
10. Using a spatula, drop the rice patties into the oil. Allow to fry until crispy. About 3 minutes per side. Remove the oil and allow it to rest on a paper towel lined plate and allow the excess oil to drain.

Poached Egg:

1. Fill a sauce pan with water and vinegar and bring to simmer
2. Crack one egg at a time into a small bowl or ramekin.
3. Using a whisk stir a well into the center of the water and gently pour the egg into the well.
4. Allow to simmer undisturbed for about 3 minutes.
5. Once the egg has cooked it should have runny yolk and a firm opaque white. Use a slotted spoon to lift the egg out of the water and set on a paper towel lined plate.
6. Repeat until all eggs have been poached.

Blue Crab:

1. In a mixing bowl using a rubber spatula fold jumbo lump crab with creme fraiche, kewpie mayo, dijon mustard, salt,black pepper fish sauce, chives, lemon juice and lemon zest. Be Careful not to break up the crab too much.
2. Taste and adjust seasoning.
3. Set aside.

Pickled Fresco:

1. In a 4 qt sauce pot, bring all ingredients except fresno peppers to a boil.
2. Strain the pickling liquid and pour over the peppers.
3. Allow to cool for at least 30 minutes before serving

Yuzu Kosho Hollandaise:

1. In a 6 qt sauce pot, fill half way with water and bring to a simmer. Place a medium mixing bowl on top of the sauce pot. The mixing bowl should cover the mouth of the pot.
2. In the bowl combine egg yolks, dijon mustard, salt, cayenne pepper, hot sauce, fish sauce, yuzu kosho and fresh squeezed lemon juice using a whisk.
3. Slowly begin to pour clarified butter into the egg mix whisking to emulsify the butter into the egg mixture. Continue whisking until the mixture is nape and thick enough to coat the back of a spoon.
4. Set aside and keep warm.

Cucumber Herb Salad:

1. In a mixing bowl, toss cucumber with salt, black pepper pepper, micros and lemon juice.
2. Set aside

Assembly:

1. On the desired plate, place 2 pieces of crispy rice.
2. On top of rice add 1 poached egg per piece of rice.
3. Next add 1 tbsp of blue crab mix to the top of the egg.
4. Pour 1 tbsp of warm hollandaise sauce over the egg.
5. Garnish with micro greens.
6. To the side of the benedict place cucumber salad so that it is standing up right next to the eggs.
7. Garnish cucumber salad with 2 pieces of pickled Fresno pepper.
8. Repeat until all 3 portions have been plated.