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Crab Eggs Benedict
Created by: Howcan Team
Ingredients
- 8 large eggs
- 8 ounces lump crab meat
- 4 English muffins, split and toasted
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh chives (for garnish)
- For the hollandaise sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Pinch of cayenne pepper
- Pinch of paprika
Instructions
- Fill a large saucepan with about 3 inches of water and bring to a simmer over medium heat. Add the white vinegar and 1 teaspoon of salt to the water.
- In a medium bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan of barely simmering water (double boiler) and continue to whisk constantly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Season with a pinch of cayenne pepper and paprika. Keep the hollandaise sauce warm while you prepare the rest of the dish.
- In a large skillet, heat the lump crab meat over medium heat until warmed through, about 2-3 minutes.
- Poach the eggs: Crack an egg into a small bowl. Swirl the simmering water in the saucepan and carefully slide the egg into the water. Repeat with the remaining eggs. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
- To assemble, place the toasted English muffin halves on serving plates. Top each half with a portion of the warmed crab meat, followed by a poached egg. Spoon the hollandaise sauce over the eggs and garnish with chopped chives and a sprinkle of black pepper.
- Serve immediately and enjoy!
Crab Eggs Benedict is a delectable twist on the classic Eggs Benedict, featuring succulent crab meat instead of the traditional Canadian bacon or ham. This luxurious dish is believed to have originated in the United States, possibly in a renowned seafood restaurant on the East Coast. The rich history of this dish is intertwined with the culinary creativity of chefs who sought to elevate the traditional Eggs Benedict with the addition of fresh, flavorful crab meat. Today, the best versions of Crab Eggs Benedict can be found in upscale seafood restaurants along the coast, where chefs skillfully prepare the dish with the finest crab meat and perfectly poached eggs, topped with velvety hollandaise sauce. The key to a stellar Crab Eggs Benedict lies in using high-quality crab meat and mastering the art of poaching eggs to perfection. For a unique twist, some chefs incorporate Old Bay seasoning or a hint of lemon zest to enhance the crab's natural sweetness. Whether enjoyed for brunch or a luxurious breakfast, Crab Eggs Benedict is a true indulgence for seafood lovers.
30 min
4
380 calories
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