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Crab Eggs Benedict with Caviar Recipe

Crab Eggs Benedict with Caviar Recipe
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★★★★★

5.2 from 21 reviews

Crab Eggs Benedict with Caviar offers an elegant twist on the classic brunch favorite by combining sweet King crab meat with creamy poached eggs, rich hollandaise sauce, and a luxurious topping of sturgeon caviar. Perfect for special occasions or a decadent weekend breakfast, this dish balances fresh herbs, smoked paprika, and lemon for a burst of flavor in every bite.

Ingredients

Scale

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 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

Additional Ingredients:

  • 2 large English muffins (split)
  • 1 tbsp butter (for toasting muffins)
  • 4 large eggs (for poaching)
  • Salt (for seasoning poaching water)
  • 2 tbsp white wine vinegar (or distilled vinegar, for poaching)
  • 1 oz sturgeon caviar
  • 2 tbsp finely chopped chives (for garnish)

Instructions

  1. Preparing the Crab: If you have raw crab, preheat your oven to 350°F and bake the crab legs on a large baking sheet for about 25 minutes until hot and steaming. Use kitchen shears to carefully cut open the shells and remove the crab meat into a mixing bowl. Break apart any large chunks gently with your hands.
  2. Sautéing Crab Meat: Heat a medium frying pan over medium heat and add 4 tablespoons of salted butter. Season the butter with salt, black pepper, smoked paprika, chopped parsley, chives, and a squeeze of lemon juice. Toss in the crab meat and cook for 4 to 5 minutes just until warmed. Remove from heat but keep warm on the side.
  3. Making Hollandaise Sauce: Fill a small pot halfway with water and bring to a low simmer. Place a mixing bowl over the pot without touching the water. Add 4 egg yolks, 1 tablespoon lemon juice, and 1/4 teaspoon sea salt into the bowl and whisk. Slowly whisk in the melted butter 1-2 tablespoons at a time until fully incorporated, about 5 minutes total. Continue whisking until the sauce thickens and becomes creamy. Remove from heat, season with smoked paprika and chopped chives, cover to keep warm. If sauce thickens too much, thin with a few tablespoons of hot water.
  4. Toasting Muffins: Preheat a frying pan or griddle over medium heat and melt 1 tablespoon butter. Slice the English muffins in half and toast them in the butter until golden brown. Remove and keep warm.
  5. Poaching Eggs: Break each egg into a small ramekin, then strain the egg through a fine-mesh strainer to remove loose egg whites. Place the strained egg back into the ramekin. Fill a large sauté pan with 1.5 inches of water, season generously with salt and add white wine vinegar. Bring to a low simmer over medium-low heat. Gently slide eggs into the water and cook for 1.5 to 2 minutes until whites are set but yolks remain soft. Remove eggs with a slotted spoon onto paper towels to drain.
  6. Assembling the Benedict: Place toasted muffin halves on plates. Top each with a generous amount of warmed crab meat with melted butter. Place a poached egg on top of the crab, then spoon hollandaise sauce over the egg. Garnish with finely chopped chives and a spoonful of sturgeon caviar. Serve immediately for best flavor.

Notes

  • Using kitchen shears and protective gloves helps safely extract crab meat from shells without injury.
  • Straining the eggs before poaching helps achieve a neat, compact poached egg.
  • If hollandaise sauce becomes too thick, gently thin it out with hot water to maintain a smooth consistency.
  • White wine vinegar in the poaching water helps egg whites coagulate faster, creating a better poach.
  • Best enjoyed fresh as the hollandaise sauce and poached eggs do not reheat well.

Nutrition

Keywords: Crab eggs benedict, caviar brunch recipe, hollandaise sauce, poached eggs, king crab, elegant brunch

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