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Crab Eggs Benedict

Total Time
45 mins

If you’re lucky enough to have leftover crab, there’s no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great supper when paired with a simple green salad. For an even richer dish, top each muffin half with a few slices of avocado before adding the crab.

Crab Eggs Benedict

Dan Goldberg
 6 large egg yolks
 1/4 cup lemon juice
 2 tablespoons Dijon mustard
 1 1/2 cups melted unsalted butter
 1/2 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 1/8 teaspoon cayenne
 6 English muffins
 3 cups Dungeness crab, picked over and at room temperature
 12 large eggs
Step 1

Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.

Step 2

Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Step 3

Preheat oven to 450°. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.

Step 4

Put 2 muffin halves on each plate and top with crab, dividing evenly.

Step 5

Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.

Step 6

Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 833Calories from Fat 68
% Daily Value *
Total Fat 63g97%

Saturated Fat 34g170%
Cholesterol 837mg279%
Sodium 949mg40%
Total Carbohydrate 28g10%

Dietary Fiber 1g4%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.