Crab Eggs Benedict

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 21 Minutes

Nutritional Information

Amount per serving
  • Calories: 503
  • Fat: 28.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 12.4g
  • Polyunsaturated fat: 5.7g
  • Protein: 32.1g
  • Carbohydrate: 29.5g
  • Fiber: 1.9g
  • Cholesterol: 478mg
  • Iron: 4.8mg
  • Sodium: 711mg
  • Calcium: 127mg

Ingredients

  • 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)

Preparation

  1. 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. 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.
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