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Crab Eggs Benedict with Caviar Recipe

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4.2 from 1 review

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Description

Crab Eggs Benedict with Caviar is an elegant twist on the classic brunch favorite, combining tender king crab meat, perfectly poached eggs, and rich homemade hollandaise sauce, all served atop toasted English muffins and crowned with luxurious sturgeon caviar. This recipe balances delicate seafood flavors with creamy textures and fresh herbs, creating a sophisticated dish ideal for special occasions or a decadent weekend breakfast.

Ingredients

Crab Meat Preparation

  • 1/2 lb King crab meat (about 1 pound with shells)
  • 4 tbsp salted butter
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped chives
  • 2 tbsp lemon juice (freshly squeezed)

Hollandaise Sauce

  • 4 large egg yolks
  • 1 tbsp lemon juice (freshly squeezed)
  • 1/4 tsp sea salt
  • 1/2 cup salted butter (melted)
  • 1/4 tsp smoked paprika
  • 1 tbsp chopped chives

English Muffins and Eggs

  • 2 large English muffins (split)
  • 1 tbsp butter (for toasting muffins)
  • 4 large eggs
  • Salt (for seasoning water)
  • 2 tbsp white wine vinegar (or distilled vinegar)

Garnish

  • 1 oz sturgeon caviar
  • 2 tbsp finely chopped chives

Instructions

  1. Preparing the Crab: If using uncooked crab, preheat the oven to 350°F and bake the crab on a large baking sheet for about 25 minutes until hot and steaming. Then, carefully remove the crab meat from the shell using kitchen shears and your hands, breaking any large chunks into smaller pieces. Set aside.
  2. Cooking the Crab Meat: Heat a medium frying pan over medium heat and melt 4 tablespoons of salted butter. Season the butter with sea salt, black pepper, smoked paprika, parsley, chives, and fresh lemon juice. Add the crab meat and gently toss to coat. Cook for 4 to 5 minutes to warm the crab meat through. Remove from heat and keep warm.
  3. Making Hollandaise Sauce: Fill a small pot halfway with water and bring to a low simmer over medium heat. Place a mixing bowl over the pot (ensuring it doesn’t touch the water). Add egg yolks, lemon juice, and sea salt to the bowl and whisk continuously. Slowly add melted butter, one to two tablespoons at a time, whisking constantly until all butter is incorporated and the sauce thickens and becomes creamy, about 5 minutes. Remove from heat, season with smoked paprika and chopped chives. Cover and keep warm, thinning with hot water if necessary.
  4. Toasting the English Muffins: Heat a large frying pan or griddle over medium heat and melt 1 tablespoon of butter. Toast the split English muffins in the butter until golden brown on both sides. Remove and keep warm.
  5. Poaching the Eggs: Crack each egg into a small ramekin. Use a fine mesh strainer to remove loose egg whites for a neater poached egg. Fill a large sauté pan with 1 ½ inches of water, season generously with salt and add white wine vinegar. Bring to a low simmer over medium heat, then reduce heat to medium-low. Gently slip eggs from ramekins into the water and cook for 1 ½ to 2 minutes until whites are set but yolks remain soft. Remove eggs with a slotted spoon and drain on paper towels.
  6. Assembling the Benedict: Place toasted English muffin halves on serving plates. Top each with a generous layer of warmed crab meat. Add a poached egg on top of the crab. Spoon hollandaise sauce over the eggs, garnish with finely chopped fresh chives, and place a small spoonful of sturgeon caviar on top. Serve immediately for best flavor and texture.

Notes

  • If using pre-cooked crab, skip the baking step and proceed to removing meat from the shell.
  • Wearing cut-resistant gloves can help safely extract crab meat without injury.
  • Keep hollandaise sauce warm by covering it, but avoid overheating to prevent curdling.
  • Thicken or thin hollandaise sauce by adjusting with melted butter or hot water as needed.
  • Straining loose egg whites before poaching yields more uniform, visually appealing poached eggs.
  • This recipe is best served immediately to enjoy the delicate textures and freshness of ingredients.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/crab-eggs-benedict-with-caviar-recipe/