IN THE KITCHEN WITH: Justin Niemann

Sarasota School of Arts and Sciences teacher Justin Niemann lives on Siesta Key and enjoys cooking — especially with seafood.

“Any break I get from teaching or enjoying soccer, I take the opportunity to get out on the water and check our crab traps or cast a line. If my catch looks tasty and legal, it will end up in my belly,” Niemann says.

The dish Niemann cooked up in the kitchen for us was inspired by a crab cake/eggs Benedict he ordered one time at a restaurant. He came home and decided to give it a shot himself. Since his success with recreating the dish, he has enjoyed making it for many brunches for himself and his wife, Chastanna.

Crab cake/eggs Benedict
Ingredients:
- 4 eggs
- asparagus
- bread slices
- 1/4 lbs lump crab-meat
- butter
- olive oil
- sea salt
- garlic salt
- pepper
- 1/4 cup milk
- Hollandaise powder mix


Step 1: Put asparagus on sheet-pan. lightly cover with olive oil, sea salt, pepper, and cook in oven at 425 degrees - 10 minutes.

Step 2: Bring 1/4 stick of butter, 1/4 cup milk, and hollandaise mix to a simmer in small sauce pan

Step 3: Add crab meat (already cooked) to 4 eggs, and scramble in pan.

Step 4: Toast bread slice(s) and lightly butter

Step 5: Stack it up, pour hollandaise to your liking, and EAT SOME GRUB

Add Smoked salmon, ham, or any other meat you like!