Take brunch to the next level with this delicious crab benedict. A spin off an Eggs Benedict, this recipe trades out the Canadian bacon for lump crab meat. From the velvety hollandaise sauce (here is a link to my Silly Goose hollandaise sauce recipe) to the perfectly poached egg, the delicious lump crab meat and a toasted golden muffin, this meal is a show stopping crowd pleaser.
Don't be intimidated if you've never made a benedict before - I'll walk you through the steps and you'll have delicious practice along the way to perfecting your own crab benedict! This recipe is to make four muffins - typically you'd serve two per plate. You can easily double or triple the recipe for a larger group or family.
Crab Benedict Recipe
Here's what you'll need:
1/2lb jumbo lump crab meat
4 large eggs
2 English muffins or similar (see Top Goose Tips)
2tbsp Dijon mustard
fresh parsley or chives
salt & pepper
fresh chives or parsley
Gently mix your crab meat in about 2tbsp of Dijon mustard and some salt and pepper to taste. Set aside. Make your hollandaise sauce (here is my recipe). Cover and set to the side. Heat a pot of water for your poached eggs. Add 1tbsp vinegar and salt to the water. Take your eggs and gently crack them in to small bowls on the side. Get flat pan heating up for the bread. When your water gets to a rolling boil, take your whisk and spin the water to create a swirling effect. Take your egg and gently pour it into the swirling water. Let cook for 90 seconds (up to 2 minutes). While this cooks, place your muffin/roll face down on the hot flat pan (I recommend lightly buttering it for a great golden crisp). After 90 seconds, gently lift egg out of the water with slotted spoon.
To build your crab benedict, place your two open face muffins on a plate, add a solid layer of the crab mixture. Gently place your poached egg on the crab mixture and generously cover it with your hollandaise sauce. Sprinkle top with paprika and serve warm. If you want to give it a bright pop or color and flavor, add some freshly chopped chives or parsley on top.
Top Goose Tips
I substitute English muffins for fresh Kaiser rolls from the deli that I cut in half and golden up on the pan with some butter. They get a great crisp but keep a soft center.
You don't want the crab cold when served. Its best to sit to room temperature while you prepare the other pieces, but you can lightly heat up the crab if desired.
You want the egg to run when its cut into but you can cook the egg longer if you don't like runny yolks. Be very careful not to break the egg when moving it. I recommend pressing the crabmeat down in the middle with a back of a spoon to give the egg a nice spot to sit so it doesn't roll off your crabmeat.
If you're not a fan of crabmeat, you can substitute Canadian bacon slices for the crabmeat to make a more traditional Eggs Benedict.
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