Crab Eggs Benedict

4 Reviews
ADD YOUR REVIEW
Oxmoor House
Hands-On Time:
15 Mins
Total Time:
21 Mins
Yield:
4 servings
By Maureen Callahan
November 2010
RECIPE BY Cooking Light

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

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)

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

user's Review

user
March 08, 2014
Very good substitute for traditional calorie-laden hollandaise, but the nutritional content listed here cannot be right. 503 cal per serving with four servings would mean this recipe is 2000 cal. Cant imagine that is right.

MINImama's Review

lranney903
April 08, 2012
We recently had Crab Eggs Benedict in Napa and decided to try and duplicate the meal at home. SUCCESS! with the only "special" ingredient being a pkg of mock Crab Classic Chunk Style. No lemon.. no prob. Skip the zest and just use bottled lemon. Used real Mayo. Honey dijon mustard. Basics from your refrigerator! Toss the top 6 ingred + butter in a saucepan & stir. Add defrosted mock/real crab chunks and carefully heat while you TOAST 6 english muffin halves (they served 2 per person) and poach your eggs. Assembly: spread some sauce on each muffin half and divey up the crab.. saving a bit of sauce. Place poached egg on top and then use that last bit of sauce to top each egg. (a little goes a long way in taste) GARNISH with chopped green onion or whats handy... chives, parsley, etc. Side dish can be asparagus, etc.. but since it was Easter, we had a slice of Scandinavian almond cake topped with strawberries and banana. Cup of juice and coffee and... WOW!^) GREAT recipe/fewer calories!

lranney903's Review

Lindsayglacy
October 27, 2011
I used crab cakes instead of crab because it's what I had on hand. Lovely easy dinner.

Lindsayglacy's Review

MINImama
November 04, 2010
I really liked this recipe. I could eat this mock Hollandaise sauce and not feel guilty about it, but it still tasted great. I am going to make it on Christmas morning with fresh crab meat.