Crab Eggs Benedict Caviar (Printer-Friendly)
Warm crab meets poached eggs and hollandaise, finished with caviar and fresh herbs for a luxurious dining experience.
# The Ingredients You'll Need:
→ Lemon & Herb Buttered Crab
01 -
0.5 lb king crab meat
02 -
4 tbsp salted butter
03 -
1 tsp sea salt
04 -
0.5 tsp ground black pepper
05 -
0.25 tsp smoked paprika
06 -
2 tbsp chopped fresh parsley
07 -
1 tbsp chopped chives
08 -
2 tbsp freshly squeezed lemon juice
→ Homemade Hollandaise Sauce
09 -
4 large egg yolks
10 -
1 tbsp freshly squeezed lemon juice
11 -
0.25 tsp sea salt
12 -
0.5 cup salted butter, melted
13 -
0.25 tsp smoked paprika
14 -
1 tbsp chopped chives
→ Muffins
15 -
2 large English muffins, split
16 -
1 tbsp butter
→ Poached Eggs
17 -
4 large eggs
18 -
Salt, for seasoning water
19 -
2 tbsp white wine vinegar or distilled vinegar
→ For Serving
20 -
1 oz sturgeon caviar
21 -
2 tbsp finely chopped chives
# Step-by-Step Instructions:
01 -
If using raw crab, preheat oven to 350°F. Bake crab on a sheet for 25 minutes until hot and steaming. Remove crab meat from shells using shears and gloves, then break into smaller pieces.
02 -
Melt 4 tablespoons salted butter in a medium pan over medium heat. Season with sea salt, black pepper, smoked paprika, parsley, chives, and lemon juice. Toss in crab meat and warm for 4 to 5 minutes. Remove from heat and keep warm.
03 -
Heat water in a small pot to a low simmer. Place a bowl over the pot without touching the water. Whisk egg yolks, lemon juice, and salt together. Slowly add melted butter while whisking constantly until thick and creamy, about 5 minutes. Remove from heat, season with smoked paprika and chives, cover and keep warm. Thin with hot water if needed.
04 -
Preheat a large pan or griddle over medium heat. Melt butter, slice muffins in half, and toast in butter until golden brown. Remove and keep warm.
05 -
Strain out loose egg whites with a fine-mesh strainer and return eggs to ramekins. Fill sauté pan with 1.5 inches water, season with salt and vinegar, and bring to a low simmer over medium heat. Gently add eggs and cook for 1.5 to 2 minutes until whites are set and yolks remain soft. Remove with a slotted spoon and drain on paper towels.
06 -
Place toasted English muffin halves on plates. Top each with lemon & herb buttered crab, then a poached egg. Spoon hollandaise sauce over eggs, garnish with chopped chives and a spoonful of sturgeon caviar. Serve immediately.
# Extra Tips:
01 -
Cleaning crab the night before saves preparation time on serving day.
02 -
Use a fine-mesh strainer to remove excess egg whites for perfectly shaped poached eggs.
03 -
If hollandaise sauce thickens too much, thin with a few tablespoons of hot water.