Crab Eggs Benedict Caviar

This decadent crab eggs benedict with caviar is a special occasion treat that never fails to impress. With tender king crab warmed in lemon and herb butter, perfectly poached eggs, and rich homemade hollandaise sauce atop toasted English muffins, every bite is a luxurious experience. The crowning touch of silky caviar takes this dish to another level, making it an unforgettable breakfast or brunch for holidays and celebrations.

I first made this crab eggs benedict for a holiday breakfast, and it quickly became the star of the table. Now whenever I serve it, guests always ask for the recipe or a repeat for special occasions.

Ingredients

• King crab meat: choose fresh or pre-cooked crab for best flavor cleaning the meat the night before makes morning prep quicker
• Eggs: use fresh, high quality eggs for the best poached results and rich yolk
• Salted butter: grass-fed butter adds extra depth and richness throughout the recipe
• English muffins: both store-bought or homemade work well toasting in butter brings out a golden crunch
• Caviar: I prefer sturgeon caviar for its silky texture and subtle briny taste any good quality black caviar will elevate the dish
• Fresh herbs: parsley and chives add bright herbal notes that contrast the richness
• Lemon juice: fresh lemon juice brightens the buttered crab and hollandaise sauce
• Smoked paprika: adds a subtle smoky warmth to the seasoning and sauce
• White vinegar: used for poaching eggs to help set the whites perfectly

Step-by-Step Instructions

Preparing the Crab:

Preheat the oven to 350 degrees Fahrenheit if using raw crab. Bake the crab legs on a large sheet for approximately 25 minutes until steaming hot. Use kitchen shears to carefully open the shells and remove the crab meat. Wearing cut-resistant gloves or double disposable gloves can protect your hands from the sharp shells. Gently pull apart any large chunks of crab for an even texture. Set the crab meat aside.

Lemon and Herb Buttering:

Heat a medium skillet over medium heat and add 4 tablespoons of salted butter. Season the melted butter with sea salt, black pepper, smoked paprika, chopped parsley, chives, and a generous squeeze of fresh lemon juice. Toss the crab meat in the seasoned butter and cook for 4 to 5 minutes just until warmed through. Remove from heat and keep warm to preserve the delicate flavor and texture.

Making the Hollandaise Sauce:

Fill a small pot about halfway with water and bring to a low simmer over medium heat. Place a mixing bowl over the pot so the bottom is about one inch above the simmering water do not let the bowl touch the water. Add 4 egg yolks and 1 tablespoon of lemon juice to the bowl, seasoning with a pinch of salt, and whisk well. Gradually pour in the melted butter, 1 to 2 tablespoons at a time, whisking continuously for about 5 minutes until the sauce thickens to a creamy, smooth consistency. Remove from heat and stir in smoked paprika and chopped chives. Cover to keep warm. If the sauce gets too thick, thin with a few tablespoons of hot water.

Toasting the English Muffins:

Preheat a large frying pan or griddle over medium heat and add 1 tablespoon of butter. Split the English muffins in half and toast them in the melted butter until golden brown and crispy. Transfer them to a warm tray to keep heated until assembly.

Poaching the Eggs:

Prepare eggs for poaching by cracking each into a small ramekin. Dip each egg gently into a fine-mesh strainer and rock it gently to remove any loose egg whites for a neater poach. Fill a large sauté pan with about 1 ½ inches of water, season generously with salt and add 2 tablespoons of white vinegar. Bring to a low simmer and reduce heat to medium low. Gently slide the prepared eggs into the water. Poach all eggs at the same time for 1 ½ to 2 minutes until the whites are set but yolks remain soft and runny. Use a slotted spoon to lift eggs onto a paper towel lined tray to absorb any excess water.

Assembling the Benedict:

Start with a toasted English muffin half on each plate. Top with a generous mound of the warmed crab meat and a spoonful of the lemon herb butter sauce. Carefully place a poached egg on top of the crab, then generously spoon homemade hollandaise all over the egg. Garnish with plenty of finely chopped chives and a spoonful of luxurious caviar. Serve immediately while everything is warm and luscious.

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I love the contrast between the sweet crab and the buttery hollandaise with bright lemon notes. Serving this dish on Christmas morning has become a cherished tradition in my family that everyone looks forward to each year.

Storage Tips

Store leftover crab meat in an airtight container in the fridge for up to two days. The hollandaise sauce is best eaten fresh but can be kept warm briefly. Toast English muffins just before serving to keep them crisp. Poached eggs should be eaten immediately and do not store well.

Ingredient Substitutions

If king crab is unavailable, lump crab or snow crab meat will work nicely and still deliver sweetness. For a different twist, swap black caviar for salmon roe or trout caviar for vibrant color and a milder taste. Use lemon zest in the hollandaise for an extra citrusy punch if preferred.

Serving Suggestions

Serve alongside lightly dressed mixed greens or a simple arugula salad to add peppery freshness. A glass of chilled sparkling wine or a mimosa pairs beautifully with this indulgent brunch. For a crowd, prepare multiple batches and keep components warm in the oven on low heat while assembling.

Cultural Background

Eggs Benedict has classic American origins but this luxurious crab variation takes inspiration from coastal seafood traditions. The addition of fresh crab and caviar introduces a refined sophistication perfect for celebratory occasions. The homemade hollandaise is timeless and pairs wonderfully with shellfish flavors.

Recipe FAQs

→ What type of crab is best to use?

King crab meat works best for its sweet and tender qualities, but other crab varieties can also be used.

→ How do you prepare the crab meat?

Remove crab meat gently from the shells and warm it briefly in lemon and herb butter to enhance its flavor.

→ What is the best way to poach eggs for this dish?

Use gently simmering water with salt and vinegar. Strain eggs before poaching to remove excess white for a perfect shape.

→ How do you make the hollandaise sauce smooth?

Whisk egg yolks over simmering water while gradually adding melted butter until thick and creamy; thin with hot water if needed.

→ Can I use store-bought English muffins?

Yes, both store-bought and homemade English muffins work well when toasted with butter until golden.

→ What type of caviar pairs best with this dish?

Sturgeon caviar is recommended for its rich, briny taste that complements the buttery crab and hollandaise.