Crab Eggs Benedict with Caviar Recipe
This Crab Eggs Benedict with Caviar is a rich and decadent special-occasion breakfast dish featuring delicate lemon and herb butter crab, perfectly poached eggs, homemade creamy hollandaise sauce, toasted English muffins, and luxurious sturgeon caviar. The combination of fresh herbs, smoked paprika, and caviar elevates the classic eggs benedict to an elegant seafood delight, perfect for brunch or any festive morning.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
For 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
For 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
For Muffins:
- 2 large English muffins, split
- 1 tbsp butter
For 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
- Prepare the Crab: If using raw crab, preheat oven to 350°F. Place crab on a baking sheet and bake for approximately 25 minutes until hot and steaming. Remove crab meat from shells using kitchen shears and gloves for safety. Gently pull apart larger crab meat chunks into smaller pieces.
- Cook Crab in Lemon & Herb Butter: Heat 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 gently toss for 4-5 minutes until warmed through. Remove pan from heat and keep warm.
- Make Hollandaise Sauce: Fill a small pot halfway with water and bring to a low simmer. Place a mixing bowl over it without touching the water. Whisk egg yolks, lemon juice, and sea salt in the bowl. Slowly drizzle in melted butter in 1-2 tablespoon increments, whisking constantly until fully incorporated and sauce thickens, about 5 minutes. Remove from heat, stir in smoked paprika and chives, cover, and keep warm. Thin with hot water if too thick.
- Toast the English Muffins: Heat a large frying pan or griddle over medium heat. Melt butter and toast the split English muffins until golden brown. Remove and keep warm.
- Poach the Eggs: Crack each egg into a ramekin and strain through a fine-mesh strainer to remove excess loose white. Fill a deep sauté pan with 1.5 inches water, season with salt and vinegar, and bring to a low simmer. Reduce heat to medium-low and gently slide eggs into water. Cook 1.5 to 2 minutes until whites are set and yolks remain soft. Remove with slotted spoon and drain on paper towels.
- Assemble the Benedict: Place toasted muffins on plates. Top each half with a generous portion of warmed crab meat and butter. Add a poached egg, spoon hollandaise sauce over it, and garnish with chopped chives. Finish with a small spoonful of sturgeon caviar on top. Serve immediately for best flavor and texture.
Notes
- Using pre-cooked crab meat saves time; if raw crab is used, make sure it is fully cooked before using.
- Straining the eggs before poaching helps achieve a neat, compact poached egg with minimal loose whites.
- To keep hollandaise warm without clumping, cover and keep in a warm place; thin with hot water if it thickens too much.
- Use fresh herbs and high-quality crab meat for the best flavor.
- This recipe is best served immediately to enjoy the texture and flavors at their peak.
