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crab eggs benedict recipe
smokey staff

Crab Eggs Benedict

Indulge in the exquisite flavors of Crab Eggs Benedict, a luxurious brunch dish that combines perfectly poached eggs, tender crab meat, toasted English muffins, and rich hollandaise sauce. This recipe promises to elevate your brunch game with its decadent yet simple preparation. Get ready to impress your taste buds and guests with this restaurant-quality dish that you can easily make in the comfort of your own kitchen. Let's dive into the deliciousness together!
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Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Person
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • 12 large Eggs
  • 6 English muffins, split and toasted
  • 1 pound (450g) lump crab meat, drained and picked over for shells
  • 1 tablespoon chopped fresh chives (optional, for garnish)
  • Salt and pepper to taste
  • Butter or cooking oil for poaching eggs
  • White vinegar (optional, for poaching eggs)
  • 3 large egg yolks For the Hollandaise Sauce:
  • 1 tablespoon lemon juice
  • 1/2 cup (115g) unsalted butter, melted
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Equipment

  • Medium saucepan
  • Whisk:
  • Slotted spoon:
  • Mixing Bowl:
  • Blender or immersion blender (for hollandaise sauce)

Method
 

  1. Prepare the Hollandaise Sauce:
    In a medium saucepan, fill halfway with water and bring it to a simmer over medium heat.
    In a heatproof mixing bowl that fits snugly over the saucepan, whisk together the egg yolks and lemon juice until smooth.
    Place the bowl over the simmering water (double boiler method) and whisk continuously until the mixture thickens slightly, about 2-3 minutes.
    Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and thickened.
    Season with cayenne pepper (if using) and salt to taste. Keep the hollandaise sauce warm until ready to serve, stirring occasionally to prevent a skin from forming.
  2. Prepare the Poached Eggs:
    Fill a large saucepan with water and bring it to a gentle simmer over medium heat.
    Add a splash of white vinegar to the water (optional, helps the egg whites to coagulate).
    Crack each egg into a small bowl or ramekin.
    Using a slotted spoon, create a gentle whirlpool in the simmering water and carefully slide the eggs, one by one, into the center of the whirlpool.
    Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny.
    Remove the poached eggs with a slotted spoon and transfer them to a plate lined with paper towels to drain any excess water.
  3. Assemble the Crab Eggs Benedict:
    Place the toasted English muffin halves on serving plates.
    Divide the lump crab meat evenly among the English muffin halves, spreading it out in an even layer.
    Carefully place a poached egg on top of each English muffin half.
    Spoon the warm hollandaise sauce generously over the poached eggs and crab meat.
    Garnish with chopped fresh chives, if desired, and season with salt and pepper to taste.
  4. Serve Immediately:
    Serve the Crab Eggs Benedict immediately while still warm.
    Enjoy this decadent brunch dish with your favorite side dishes such as roasted potatoes, sautéed spinach, or a fresh fruit salad.
  5. Bon Appétit!
    Now, sit back, relax, and savor every delicious bite of your homemade Crab Eggs Benedict. Impress your family and friends with this elegant and flavorful brunch masterpiece that's sure to become a new favorite!