Crab Benedict Recipe

Crab Benedict Directions

1. 1

   Prepare the Crab

   In a medium bowl, gently mix the Dungeness crab meat with lemon juice, salt, and black pepper. Set aside.

2. 2

   Toast the English Muffins

   Slice the English muffins in half and toast them until golden brown.

3. 3

   Make the Hollandaise Sauce

   In a bowl placed over simmering water, whisk together egg yolks and butter until thick and creamy. Gradually add some warm water to thin if necessary, then stir in lemon juice and season with salt.

4. 4

   Poach the Eggs

   Fill a saucepan with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on a paper towel.

5. 5

   Assemble the Crab Benedict

   On each toasted English muffin half, place a generous spoonful of the crab mixture. Top with a poached egg and drizzle with Hollandaise sauce. Garnish with chopped chives.