Crabs Benedict Recipe- American Special
Crabs Benedict is a refined variation of the classic Eggs Benedict, showcasing tender crab meat on toasted English muffins. This elegant dish pairs the creamy richness of traditional Hollandaise sauce with the sweet, delicate flavors of crab, making it a luxurious choice for breakfast or brunch. Topped with poached eggs and garnished with fresh chives, Crabs Benedict delivers a delightful mix of textures and flavors, perfect for special occasions or an indulgent start to your day.
- 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: Use fresh or quality canned crab meat for the best flavor. Ensure it’s well-drained and picked over for shells.
Hollandaise Sauce: Keep the sauce warm but not hot to prevent it from curdling. It can be made in advance and gently reheated.
Egg Poaching: Add vinegar to the water to help the egg whites coagulate and maintain their shape.
Serving: Crabs Benedict is ideal for brunch or a special breakfast. It pairs well with a side of fresh greens or fruit.
