Crab Eggs Benedict

Crab Eggs BenedictRecipe
Dan Goldberg
If you're lucky enough to have leftover crab, there's no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great supper when paired with a simple green salad. For an even richer dish, top each muffin half with a few slices of avocado before adding the crab.
Makes 6 servings


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6 large egg yolks
1/4 cup lemon juice
2 tablespoons Dijon mustard
1 1/2 cups melted unsalted butter
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
6 English muffins
3 cups Dungeness crab, picked over and at room temperature
12 large eggs


Total: 45 Minutes

1. Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.

2. Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

3. Preheat oven to 450°. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.

4. Put 2 muffin halves on each plate and top with crab, dividing evenly.

5. Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.

6. Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.

Note: Nutritional analysis is per serving.

Created date

November 2006

Nutritional Information

Calories 833
Caloriesfromfat 68 %
Protein 36 g
Fat 63 g
Satfat 34 g
Carbohydrate 28 g
Fiber 1 g
Sodium 949 mg
Cholesterol 837 mg