Jul 09 2026
Restaurants›Moxies Fort Lauderdale Restaurant›Crab Benedict Recipe

Crab Benedict Recipe

Inspired by Moxies Fort Lauderdale Restaurant
Time30m
Serves2

Lump crab meat, poached eggs, sautéed spinach & arugula on a toasted english muffin with hollandaise, home fries + fresh fruit

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Ingredients

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Crab Benedict

Home Fries

Fresh Fruit

Method

Crab Benedict

  1. 1

    Prepare the Crab Mixture

    In a bowl, gently combine the lump crab meat with salt and black pepper to taste. Set aside.

  2. 2

    Sauté Spinach and Arugula

    In a skillet, melt 1 tablespoon of butter over medium heat. Add the spinach and arugula, cooking until wilted, about 2-3 minutes. Remove from heat and set aside.

  3. 3

    Poach the Eggs

    Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 4 minutes for runny yolks or longer if desired. Remove with a slotted spoon and drain on a paper towel.

  4. 4

    Toast the English Muffins

    While the eggs are poaching, split the English muffins and toast them until golden brown.

  5. 5

    Assemble the Benedict

    On each toasted muffin half, layer the sautéed spinach and arugula, followed by the crab mixture, and top with a poached egg. Drizzle with hollandaise sauce before serving.

Home Fries

  1. 6

    Prepare the Potatoes

    Wash and dice the potatoes into small cubes. Dice the onion.

  2. 7

    Cook the Home Fries

    In a large skillet, heat olive oil over medium-high heat. Add the diced potatoes and onion, cooking until the potatoes are crispy and golden brown, about 10-12 minutes. Season with paprika, garlic powder, salt, and black pepper to taste.

Fresh Fruit

  1. 8

    Prepare the Fruit

    Rinse the mixed berries and slice the banana and orange. Arrange on a plate for serving.

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