Crab Eggs Benedict

Crab Eggs Benedict Recipe
Oxmoor House
This Benedict is served with a "mock" hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus.


4 servings
Total time: 21 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-On: 15 Minutes
Total: 21 Minutes

Nutritional Information

Calories 503
Fat 28.2 g
Satfat 5.7 g
Monofat 12.4 g
Polyfat 5.7 g
Protein 32.1 g
Carbohydrate 29.5 g
Fiber 1.9 g
Cholesterol 478 mg
Iron 4.8 mg
Sodium 711 mg
Calcium 127 mg


1/3 cup reduced-fat buttermilk
1/3 cup canola mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
1 tablespoon white wine vinegar
8 large eggs
4 English muffins, toasted
8 ounces fresh lump crabmeat, shell pieces removed
Cracked black pepper
2 tablespoons chopped fresh chives (optional)
1 tablespoon chopped fresh tarragon (optional)


1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm.

2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.

Maureen Callahan,

Cooking Light

November 2010
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