Crab Benedict Recipe

Parboil and sauté potatoes

Cube potatoes into 1/2-inch pieces. Place in salted water and bring to a simmer; cook 6–8 minutes until just tender but not falling apart. Drain well and let steam-dry for 2 minutes. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and red bell pepper; cook 2–3 minutes until softened. Add parboiled potatoes, smoked paprika, 0.5 tsp salt and 0.25 tsp pepper. Press into an even layer and let cook undisturbed 3–4 minutes until golden, then toss and continue to cook until crisped to your liking, about 6–8 minutes total. Keep warm and set aside.

Make hollandaise (double boiler method)

Bring a small pot of water to a simmer. In a heatproof bowl (that fits over the pot without touching the water), whisk together 3 egg yolks and 1.5 tbsp lemon juice until slightly thickened. Place bowl over (not touching) simmering water and whisk constantly. Slowly drizzle in the 6 tbsp hot melted butter in a thin stream while whisking until sauce is thick and emulsified. Remove from heat and whisk in 0.5 tsp Dijon (if using), 0.125 tsp cayenne, and 0.25 tsp salt. Keep warm in a thermos or over very low heat, stirring occasionally. If it thickens too much, whisk in 1 tsp warm water to loosen.

Prepare greens and crab

In a medium skillet, heat 1 tsp olive oil and 2 tbsp unsalted butter over medium heat. Add a splash (1 tsp) white wine or 1 tsp lemon juice and let bubble briefly. Add spinach and arugula, season with a pinch of salt and 1/8 tsp pepper, and sauté quickly until just wilted (about 1–2 minutes). Remove greens to a bowl and keep warm. In the same skillet, add the lump crab meat and gently warm for 1–2 minutes just to take the chill off; season very lightly with 0.25 tsp Old Bay or celery salt if using. Do not overwork the crab — keep lumps intact. Remove from heat and keep warm.

Toast muffins

Split English muffins and butter the cut sides with 1 tsp butter total. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes. Keep warm.

Poach eggs

Fill a wide shallow saucepan with 3–4 inches of water and bring to a gentle simmer. Add 1 tsp white vinegar (optional) to help coagulation. Crack each egg into a small cup. Create a gentle vortex in the simmering water with a spoon and gently slip each egg into the water. Poach eggs for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Remove with a slotted spoon, drain on paper towel briefly.

On each toasted English muffin half, divide and layer: a mound of sautéed spinach and arugula, about 3 oz warmed lump crab meat, then top with a poached egg. Spoon hollandaise generously over the egg and crab (about 2–3 tbsp per English muffin half). Sprinkle with chopped chives and a light pinch of black pepper or additional Old Bay if desired. Add a small squeeze of lemon over the fruit if using.

Plate each serving with a portion of home fries and 1 cup mixed fresh fruit on the side. Serve immediately so hollandaise is warm and eggs are runny.