Crab Eggs Benedict
Elevate your brunch with crab eggs Benedict—a coastal twist on the classic, stacked with flavor and simple to make.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
Units Scale
- 8 oz pasteurized lump crab meat
- 1 tablespoon unsalted butter
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 1 teaspoon Old Bay seasoning (or more to taste!)
- 2 tablespoons parsley, lightly chopped
- kosher salt to taste
- 4 English muffins, split and toasted
Instructions
- Melt the butter in a skillet over medium heat. Once the butter bubbles, add the shallots and sauté until soft and fragrant, about 1-2 minutes.
- Stir in the crab meat, Dijon mustard, lemon juice, and Old Bay Seasoning. Cook just until the crab is warmed through.
- Remove the crab from the heat and stir in the parsley.
- Taste and adjust the seasoning, if needed.
- Portion the warm crab mixture over the eight English muffin halves using about 2 tablespoons of crab meat per English muffin half.
- Top with a poached egg.
- Spoon hollandaise sauce over the top.
Notes
- See my notes about buying crab and cooking with crab in the post above.
Find it online: https://lifeatthetable.com/crab-eggs-benedict/
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