I literally daydream about this creamy crab Belgian waffle dish! It is that delicious! The Krusteaz Belgian Waffle Mix makes light and crispy waffles with just the right hint of sweet. The crab sauce is well…umm…just…umm…the perfect savory melt-in-your-mouth goodness!
Topped with a sunny side up egg to add to the creamy! It’s an explosion of sweet and savory! AND it’s a snap to make! [Video] You have got to try this one for yourself! Don’t worry if you or someone you know has a gluten allergy because you can use the Krusteaz Gluten Free Buttermilk Pancake Mix to create gluten free waffles! BAM! It’s the perfect breakfast or brunch! Wanna WOW your friends and/or family? Do it with this recipe! It won’t disappoint!
Prep Time 10 min Total Time 30 min Servings 2-3
1 package Krusteaz Belgian Waffle Mix (plus ingredients on box, measurements for 2-3 waffles)
1/2 stick of unsalted butter (plus 1 tablespoon to cook the egg)
1 package leek soup mix
1/4 cup white cooking wine
2 tablespoons honey
1 1/4 cup half and half
1/2 cup unsalted chicken stock
1/2 pound lump crab meat
1 tablespoon seafood seasoning
1/4 cup Asiago Cheese
Preheat waffle maker. Follow directions on box to make Krusteaz Belgian Waffles, lightly butter and set aside. Melt butter in medium sauce pan over medium heat, add soup mix (do not make the soup just use the seasoned powder), add white wine and honey and stir (it will thicken).
Add half and half, and chicken stock broth and stir, allow to simmer uncovered over medium heat for about 4-6 minutes over low heat, whisking every 2 minutes. Season the crab meat with seafood seasoning and fold the crab meat and asiago cheese into mixture, after cheese melts pour generous portion over each Belgian waffle. Melt 1 tablespoon unsalted butter in a frying pan, carefully crack an egg (one for each waffle) into the pan (without breaking the egg and do not flip), allow the egg to cook over medium heat for 2-4 minutes or until egg white is cooked through and yolk is of desired consistency, top egg on creamy crab mixture and garnish with a little parsley or cilantro if you like. ENJOY, ENJOY, ENJOY!
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