Crab Benedict Recipe

Sauté the greens

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Add spinach and arugula, cooking until wilted, about 2–3 minutes. Season with salt and pepper. Remove from heat and set aside.

Warm the crab

Gently warm the lump crab meat in a separate pan over low heat or add to the greens mixture just before assembling. Do not overcook to preserve tenderness.

Bring 6 cups of water to a gentle simmer in a medium saucepan. Add the white vinegar.

Crack each egg into a small bowl or ramekin. Swirl the water to create a vortex and gently slide in one egg at a time.

Poach each egg for 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and place on a paper towel to drain.

Split the English muffins in half. Toast until golden brown.

Lightly butter each toasted half and set aside for assembly.

In a heatproof bowl, whisk together egg yolks, lemon juice, and mustard until light in color.

Place the bowl over a pot of gently simmering water (double boiler method). Slowly drizzle in melted butter while continuously whisking until thickened.

Season with salt and cayenne pepper. Remove from heat and keep warm until ready to use.

Parboil diced potatoes in boiling water for 5 minutes. Drain and let dry.

Heat olive oil in a skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until golden and crispy, about 10–12 minutes.

Season with paprika, salt, and black pepper. Keep warm until serving.

Wash and prepare the fresh fruit. Slice or portion as needed and chill until serving.

Place two toasted English muffin halves on each plate.

Top each half with a spoonful of the sautéed spinach and arugula mixture, followed by a portion of warm lump crab meat.

Gently place one poached egg on top of each muffin half.

Spoon warm hollandaise sauce generously over the eggs.

Serve with a side of home fries and a portion of fresh fruit.