Seafood Benedict on French Rafts

  • 2 loaves (1/2 lb each) fresh baked french bread, halved horizontally
  • 4 12 oz packages of Stoffeur's frozen spinach souffle, thawed
  • 2 teaspoons dried dillweed
  • 12 oz crabmeat
  • 2 lbs medium shrimp, shelled, cleaned, deveined
  • 2 cups hollandaise sauce

Recipe Info
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Contributor: admin



Scoop out a small amount of bread from each half, leaving a thick shell. In large bowl mix spinach souffle, dillweed, crab and shrimp (reserve some for garnish) just until blended. Spoon equal amount on each of the four bread halfs. Bake on cookie sheets in preheated 375 degree oven 25 minutes. Garnish with reserved shrimp and bake 8-10 minutes more or until filling is set and browned. With serrated knife cut each half crosswise into thirds. Serve hot with Hollandaise sauce. Garnish with lemon wedges.

Blender Hollandaise Sauce
1 1/2 cups butter
6 egg yolks
1/4 tsp salt
1/8 tsp white pepper
3 TB each lemon juice and hot water

In heavy saucepan heat butter until foaming but not browned. In blender container rinsed with hot water, whirl remaining ingredients 3 seconds just until blended. With blender running, add hot butter, clear part only, in a slow steady stream. Don not add the milk solids. Whirl just until smooth and slightly thickened. Keep warm over hot water for up to 30 minutes.

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