Soft Shell Crab Eggs Benedict Recipe

Clarify butter (optional)

Melt 6 tbsp unsalted butter in a small saucepan over low heat until foaming. Skim foam and remove from heat. Keep warm.

Set a heatproof bowl over (not in) a pan of barely simmering water (double boiler). Ensure water doesn't touch bowl bottom.

Whisk together 3 egg yolks, 1 tsp water, 1 tbsp lemon juice and 1 tsp Dijon mustard in the bowl until slightly thickened.

Slowly drizzle warm melted butter into the yolk mixture while whisking constantly to emulsify. Add in a steady thin stream; if sauce gets too thick, whisk in a few drops of warm water to loosen.

Season with 1 tsp kosher salt and a pinch of white pepper or cayenne. Taste and adjust lemon and salt. Keep the hollandaise warm (off heat) until serving for up to 30 minutes.

Pat the cleaned soft shell crabs dry with paper towels. Lightly season both sides with 1/2 tsp salt and 1/4 tsp pepper.

Prepare three shallow stations: (1) flour mixed with 2 tbsp cornstarch and 1 tsp Old Bay; (2) beaten egg with 2 tbsp milk; (3) panko breadcrumbs. Dredge each crab first in flour mix, then egg, then panko, pressing to adhere.

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / oil will ripple).

Fry crabs, two at a time depending on pan size, 2–3 minutes per side until golden brown and crisp. Use tongs to turn carefully so breading stays intact. Transfer to a rack or paper towel-lined plate to drain. Keep warm in a 200°F oven if needed.

Lightly butter and toast the split English muffins until golden. Place on serving plates.

Heat 1 tbsp butter in a skillet over medium heat. Add the thick tomato slices and grill 1–2 minutes per side until lightly charred and warmed through. Season with a pinch of salt and set on top of each English muffin half.

In the same skillet, add minced garlic and cook 15–20 seconds until fragrant. Add 3 cups baby spinach and sauté just until wilted, 1–2 minutes. Add 1/2 tsp lemon juice, 1/4 tsp salt and a pinch of pepper. Toss and remove. Divide spinach onto the tomato-topped muffins, creating a bed for the crab.

Bring a medium saucepan with 6 cups water and 1 tsp white vinegar to a gentle simmer. Stir to create a gentle vortex and carefully crack one egg into a small cup and slip into the center. Poach for 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Repeat with the second egg.

Using a slotted spoon, lift eggs and briefly blot on a paper towel to remove excess water.

Place one fried soft shell crab on top of the spinach on each English muffin half. Gently set a poached egg on top of each crab.

Spoon 2–3 tablespoons of warm hollandaise over each egg, letting it cascade down over the crab and tomato.

Garnish with chopped chives and a light grind of black pepper. Serve immediately with lemon wedges on the side.