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Crab Eggs Benedict with Caviar Recipe

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4.8 from 69 reviews

Delight in this rich and decadent Crab Eggs Benedict with Caviar, featuring succulent lemon and herb butter crab, perfectly poached eggs, homemade creamy hollandaise sauce, and a luxurious dollop of sturgeon caviar. This elegant breakfast recipe is ideal for special occasions and brunches, offering a gourmet twist on the classic eggs benedict.

Ingredients

Lemon & Herb Butter Crab

  • 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 freshly squeezed lemon juice

Homemade Hollandaise Sauce

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

Muffins

  • 2 large English muffins, split
  • 1 tbsp butter

Poached Eggs

  • 4 large eggs
  • Salt, for seasoning water
  • 2 tbsp white wine vinegar (or distilled vinegar)

For Serving

  • 1 oz sturgeon caviar
  • 2 tbsp finely chopped chives

Instructions

  1. Preparing the Crab: If using raw crab, preheat oven to 350°F. Place crab on a baking sheet and bake for 25 minutes until hot and steaming. Remove crab meat gently from shells using kitchen shears, then break larger chunks into smaller pieces. In a medium frying pan over medium heat, melt 4 tablespoons salted butter and season with sea salt, black pepper, smoked paprika, parsley, chives, and lemon juice. Add crab meat and cook 4-5 minutes just to warm. Remove from heat and keep warm.
  2. 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 does not touch the water. Whisk together egg yolks, lemon juice, and salt in the bowl. Slowly add melted butter 1-2 tablespoons at a time, whisking continuously, about 5 minutes until thick and creamy. Remove from heat and mix in smoked paprika and chives. Cover and keep warm. Thin with hot water if too thick.
  3. Toasting the Muffins: Heat a large frying pan or griddle over medium heat and melt 1 tablespoon butter. Split the English muffins and toast them in the butter until golden brown on both sides. Remove and keep warm.
  4. Poaching the Eggs: Prepare eggs by cracking each into a small ramekin and strain loose egg whites using a fine mesh strainer before placing back into the ramekin. Fill a deep sauté pan with 1 ½ inches of water, season with salt and add vinegar. Bring to a low simmer, then reduce heat to medium-low. Gently slip eggs into water and poach for 1 ½ to 2 minutes until whites are set but yolks remain soft. Remove eggs with slotted spoon onto paper towels.
  5. Assembling the Benedict: Place toasted English muffin halves on plates. Top each with a generous amount of warmed crab meat and butter, then place a poached egg on top. Spoon hollandaise sauce over the eggs and garnish with finely chopped chives. Finish with a spoonful of sturgeon caviar on top. Serve immediately for best flavor and texture.

Notes

  • If crab is pre-cooked, skip the baking step and proceed to removing meat.
  • Use cut-resistant gloves for safer crab shell removal.
  • If hollandaise sauce thickens too much, thin it with a few tablespoons of hot water.
  • Straining loose egg whites before poaching produces perfectly shaped eggs.
  • Serve immediately as the hollandaise and poached eggs are best fresh.

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