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This Crab Eggs Benedict Caviar is an elegant breakfast or dinner treat that brings together the sweetness of rich king crab, velvety poached eggs, and a luscious homemade hollandaise topped with luxurious caviar. It’s a show-stopping dish perfect for special occasions or when you want to impress without stepping into a restaurant.
I first made this for a weekend brunch with friends and everyone was blown away by the complex flavors and texture contrasts. Now it’s one of my go-to dishes when I want to treat myself or guests with something memorable.
Ingredients
- King crab meat: half a pound, fresh or baked to warm sweet and succulent crab is the star here so opt for fresh if you can
- Salted butter: four tablespoons for sautéing the crab adds richness and depth
- Sea salt: one teaspoon to season the crab and hollandaise enhances all flavors
- Ground black pepper: half a teaspoon for a mild warmth
- Smoked paprika: quarter teaspoon adds a subtle smoky note to balance richness Spanish smoked paprika is ideal
- Fresh parsley: two tablespoons chopped adds herbal freshness
- Chives: one tablespoon chopped and extra for garnish mild onion flavor pairs well with eggs and sauce
- Freshly squeezed lemon juice: two tablespoons for crab and one tablespoon for hollandaise brightness cuts through richness
- Large egg yolks: four to make the hollandaise creamy and silky
- Salted butter (hollandaise): half a cup melted for the hollandaise use good quality butter for best results
- English muffins: two large split and toasted in butter provide the perfect crisp base
- Large eggs: four for poaching freshest eggs make the best poached eggs with firm whites and soft yolks
- White wine vinegar or distilled vinegar: two tablespoons in poaching water stabilizes egg whites
- Sturgeon caviar: one ounce for topping adds an indulgent pop of briny flavor
Step-by-Step Instructions
- Preheat and Prepare the Crab:
- Preheat your oven to three hundred fifty degrees Fahrenheit if using raw crab. Bake the crab on a large sheet pan for twenty-five minutes until steaming hot. Remove meat from shells using kitchen shears and gloves, then break into bite-sized pieces. This ensures the crab is warm and ready to absorb flavors.
- Sauté the Crab in Lemon Herb Butter:
- Melt four tablespoons of salted butter in a medium pan over medium heat. Season with sea salt, black pepper, smoked paprika, parsley, chives, and two tablespoons of lemon juice. Add the crab meat and gently warm for four to five minutes to meld the flavors. Remove from heat and keep warm.
- Make the Homemade Hollandaise Sauce:
- Set a bowl over a pot of simmering water making sure the bowl does not touch the water. Whisk four egg yolks, one tablespoon lemon juice, and a quarter teaspoon salt vigorously. Slowly drizzle in half a cup of melted butter while whisking constantly until the sauce thickens and becomes creamy, about five minutes. Stir in smoked paprika and one tablespoon chopped chives. Cover and keep warm. If it gets too thick, thin with a little hot water.
- Toast the English Muffins:
- Heat a large pan or griddle over medium heat. Melt one tablespoon butter. Split muffins in half and toast until golden brown in the butter. Remove and keep warm.
- Poach the Eggs Perfectly:
- Fill a sauté pan with one and a half inches of water. Add salt and two tablespoons white wine or distilled vinegar to help eggs set. Bring to a low simmer over medium heat. Strain loose egg whites with a fine-mesh strainer to get neat poached eggs. Gently slip eggs into simmering water and cook for one and a half to two minutes until whites are set and yolks remain soft. Use a slotted spoon to remove and drain on paper towels.
- Assemble and Serve:
- Place toasted muffin halves on plates. Layer with warmed crab meat and a spoonful of lemon herb butter. Carefully set a poached egg on top of each. Pour hollandaise sauce generously over eggs. Garnish with chopped chives and a spoonful of sturgeon caviar. Serve immediately for best flavor and presentation.
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My favorite ingredient is the smoked paprika which adds that subtle smoky warmth without overpowering delicate crab and eggs. The first time I served this dish at a family brunch, the caviar made the moment feel so luxurious everyone was amazed simple breakfast ingredients could taste so indulgent.
Storage Tips
Store leftover cooked crab in an airtight container in the fridge for up to two days but keep it separate from hollandaise sauce which should be made fresh. English muffins and poached eggs are best served fresh so avoid storing assembled portions. If you want to prep ahead, make the lemon herb crab and hollandaise sauce then gently reheat before assembly for optimal texture.
Ingredient Substitutions
If king crab is unavailable, lump crab meat or even lobster meat works nicely though the flavor shifts slightly. For caviar, a small dollop of finely chopped smoked salmon or salmon roe can provide a similar briny touch. White wine vinegar can be swapped for apple cider vinegar but avoid flavored vinegars which can alter the taste of poached eggs.
Serving Suggestions
Serve with a simple mixed green salad lightly dressed with lemon vinaigrette to balance richness. A glass of crisp white wine or sparkling wine pairs beautifully. For a brunch spread, add roasted asparagus or crispy breakfast potatoes on the side. The vivid flavors and contrast in texture make it a memorable meal that feels both elegant and comforting.
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Cultural Context
Eggs Benedict is a classic American brunch dish often featuring ham or smoked salmon. Using king crab and caviar elevates the dish into fine dining territory while keeping it accessible from your kitchen. This fusion of surf and turf shows a creative take on traditional breakfast fare popularized in the early 20th century and loved worldwide today.
Frequently Asked Questions
- → How do you achieve perfectly poached eggs for this dish?
Use fresh eggs and simmer water gently with a bit of vinegar. Strain out loose whites before poaching for a neat shape. Cook just until whites set and yolks stay soft.
- → What is the best way to warm crab meat without drying it out?
Toss crab meat briefly in melted lemon & herb butter over medium heat for 4-5 minutes until warmed through, preserving moisture and flavor.
- → How do you prevent hollandaise sauce from splitting?
Whisk egg yolks over gentle heat and add melted butter slowly while whisking constantly. If sauce thickens too much, thin it with a tablespoon or two of hot water.
- → Can English muffins be substituted in this dish?
Yes, substitute with toasted brioche or sourdough slices for a different texture and flavor while maintaining a sturdy base.
- → What role does smoked paprika play in this dish?
Smoked paprika adds subtle warmth and depth to the crab butter and hollandaise, balancing richness with a hint of smoky spice.