Crab Benedict

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. In a large bowl, whisk together all ingredients except for the crab and red peppers. Gently fold in the crab and peppers. Reserve. (See Cook's Note)

For the Hollandaise Sauce:

  1. 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. 
  2. 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. 
  3. 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:

  1. 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.

Cook’s Note

When mixing the crab and peppers, be careful not to break up the crab too much.

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