Jun 04 2026
Restaurants›Med Grill›Crab Benedict Recipe

Crab Benedict Recipe

Inspired by Med Grill
Time30m
Serves2

English muffin, Canadian rock crab, arugula, medium poached eggs, paprika + classic hollandaise

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Hollandaise Sauce

Method

Preparation

  1. 1

    Prepare the Hollandaise Sauce

    Melt the butter in a saucepan over low heat. In a separate bowl, whisk together the egg yolks and lemon juice. Gradually add the melted butter to the yolk mixture while whisking continuously until the sauce is thickened. Season with salt and white pepper to taste.

  2. 2

    Poach the Eggs

    Bring a pot of water to a gentle simmer. Crack the eggs into small bowls and gently slide them into the water. Poach for about 3-4 minutes until the whites are set and the yolks are soft. Remove with a slotted spoon and drain on paper towels.

  3. 3

    Toast the English Muffins

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

Assembly

  1. 4

    Assemble the Crab Benedict

    On each toasted muffin half, layer arugula, followed by a generous amount of crab meat. Top each with a poached egg and drizzle with hollandaise sauce. Sprinkle paprika on top for garnish.

More from Med Grill