Crabs Benedict Recipe- American Special
Crabs Benedict is a refined variation of classic Eggs Benedict, combining succulent crab meat with a silky hollandaise sauce, all perched atop toasted English muffins and crowned with perfectly poached eggs. Ideal for an indulgent brunch or a special breakfast, this elegant dish balances textures and flavors—sweet crab, creamy sauce, and savory Canadian bacon—with freshness from chopped chives. Whether you’re hosting guests or treating yourself, this recipe delivers luxury and comfort in every bite.
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
Crabs Benedict Ingredients:
- 4 large eggs
- 1 tbsp white vinegar
- 4 English muffins, split and toasted
- 8 oz crab meat, cooked and picked over
- 4 slices Canadian bacon or ham
- 2 tbsp butter
- 2 tbsp olive oil
- 1 tbsp finely chopped fresh chives (for garnish)
- For the Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup unsalted butter, melted
- 1 tbsp lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- A pinch of cayenne pepper (optional)
Prepare Hollandaise Sauce:
In a heatproof bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and salt.
Place the bowl over a pot of simmering water (double boiler setup) and whisk continuously until the mixture thickens slightly.
Make the Creamy Mixture:
Gradually add the melted butter, whisking constantly until the sauce is smooth and thickened. Remove from heat and keep warm.
Poach Eggs:
Fill a large saucepan with water, add vinegar, and bring to a simmer.
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Cook for 2-3 minutes until the whites are set but the yolks are still soft.
Remove with a slotted spoon and set aside on a plate lined with paper towels.
Cook Crab and Bacon:
Heat butter and olive oil in a skillet over medium heat. Add the Canadian bacon and cook until lightly browned on both sides, about 2 minutes per side. Remove from skillet and set aside.
In the same skillet, add crab meat and cook for 2-3 minutes until warmed through. Season lightly with salt and pepper if desired.
Assemble Crabs Benedict:
Place a slice of Canadian bacon on each toasted English muffin half.
Top with a portion of crab meat.
Gently place a poached egg on top of the crab.
Spoon warm Hollandaise sauce over each egg.
Garnish and Serve:
Sprinkle with finely chopped chives and additional cayenne pepper if desired.
Serve immediately.
Recipe Notes:
Crab Meat Quality: Use fresh or good-quality canned crab meat. Make sure it’s well-drained and thoroughly checked for shells to ensure a smooth mouthfeel.
Hollandaise Handling: Keep the hollandaise sauce warm but avoid high heat to prevent curdling. Gently reheat if made in advance.
Egg Poaching Tips: Add white vinegar to simmering water to help the egg whites set neatly and maintain shape during cooking.
Assembling the Benedict: Paddle-toast the English muffins so they hold up under sauce, crab, and egg without becoming soggy.
Serving Suggestions: Serve immediately to best enjoy the runny yolk and rich sauce. Pair with fresh greens or fruit for brightness and balance.
