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.
Crab Benny Base
Poached Eggs
Hollandaise Sauce
Method
Crab Benny Base
- 1
Prepare the English Muffins
Slice the English muffins in half and toast them until golden brown. Spread 1 tablespoon of butter on each half while they are still warm.
- 2
Add the Crab
Evenly distribute the jumbo lump crab meat over the toasted English muffin halves.
Poached Eggs
- 3
Prepare the Poaching Water
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 4
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and let them drain on a paper towel.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until it's completely melted and hot but not boiling.
- 6
Whisk the Egg Yolks
In a medium bowl, whisk together the 3 egg yolks and 1 tablespoon of lemon juice until pale and thickened, about 1-2 minutes.
- 7
Combine Ingredients
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Continue whisking until the sauce thickens. If the sauce is too thick, you can whisk in a teaspoon of warm water to adjust the consistency. Season with salt and a pinch of cayenne pepper.
Assembly
- 8
Assemble the Crab Benny
Place two poached eggs on top of each crab-topped English muffin half. Drizzle generously with the prepared hollandaise sauce. Serve immediately.