Crab Benedict

Total Time:
35 min
20 min
15 min

4 servings

  • Crab Salad:
  • 1/4 cup finely chopped bell pepper
  • 1/2 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce (recommended: Tabasco)
  • 1/2 lemon, juiced
  • 2 tablespoons chopped parsley
  • Salt and freshly ground black pepper
  • 2 cups lump crabmeat, picked free of shells
  • Hollandaise Sauce:
  • 2 egg yolks
  • 4 tablespoons cream
  • 4 large tablespoons butter, room temperature
  • 1/2 lemon, juiced
  • Dash cayenne
  • Pinch salt
  • Pinch sugar
  • 1 tablespoon white vinegar
  • Poached Eggs:
  • 3 cups water
  • 1 tablespoons white vinegar
  • 1 teaspoon salt
  • 4 large eggs
  • Parsley, for garnish
  • Cheesy biscuits, to serve
  • For the Crab Salad:
For the Crab Salad:
  • In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve.

  • *Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.

For the Hollandaise Sauce:
  • Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

  • Bring the water, vinegar and salt to a low simmer in a medium saucepan.

  • Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.

To Plate:
  • Top a cheesy biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley. Serve immediately.

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