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Home » Blog » Breakfast and Brunch Recipes » Crab Eggs Benedict

Crab Eggs Benedict

Cathy Roma Published: May 10, 2019

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Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaise sauce.
Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaise sauce.

A serving of Crab Eggs Benedict on a round blue plate garnished with minced chives.

As the day approaches to celebrate mom, I’m sharing a recipe that is sure to impress and honor the important ladies in your life. How about cooking up a brunch featuring a special dish like crab eggs benedict?

It’s a tasty twist on eggs benedict…fresh, light, and lemony. I’ve piled peppery arugula on top of a toasted whole wheat english muffin, then a scoop of a crab salad, a perfectly poached egg, and a quick hollandaise sauce that is practically foolproof. And of course, a sprinkle of chives.

Two servings of Crab Eggs Benedict on round blue plates garnished with minced chives, with forks, fresh arugula and a white gauzy towel on the table.

Sure, it’s a little more entailed than a plate of scrambled eggs and toast, but sometimes we have to go all out to show how much we care. (And a mimosa wouldn’t hurt either.) 

Let’s make Crab Eggs Benedict

Step by step photos of how to make Crab Eggs Benedict. Combine the ingredient for the crab salad in a bowl (1), toss to combine (2), Make the hollandaise (3), add the butter and cook (4).

  1. We start with the fresh crab salad. Simply add all of the ingredients to the bowl.
  2. Toss together and reserve in the refrigerator until ready to serve.
  3. Next make the hollandaise sauce. Combine the ingredients (expect the water) in a heatproof bowl set over a pot of just simmering water. Whisk until thickened and light.
  4. Whisk in the butter, a couple pieces at a time until dissolved and the sauce is smooth. Thin with a little water if the sauce is too thick. Hold the sauce in a warm place (over the pot of water with the heat turned off) until ready to serve.

Step by step photos of how to make Crab Eggs Benedict. Split and toast the english muffins (5) top with arugula (6), top with crab salad (7), top with poached eggs (8), tops with hollandaise sauce (9), sprinkle with chives (10).

  1. To serve, split and toast the English muffin.
  2. Toss the baby arugula with a squeeze of lemon juice and a drizzle of olive oil. Divide and place on top of the english muffins.
  3. Top with a scoop of crab salad.
  4. Next place the poached eggs on top (find poaching instructions in the recipe).
  5. Spoon the warm hollandaise sauce over the eggs.
  6. Finish with a sprinkle of minced chives.

Crab eggs benedict on a round blue plate with a bite taken out and the yolk spilling out.Tips for success

  • Check the crab for tiny bits of shell and be sure to remove it before mixing in the other ingredients.
  • Whisk the hollandaise sauce consistently as it cooks to prevent curdling and scrambling.
  • Thin the hollandaise sauce if needed, with a teaspoon of water at a time. Whisk and check the consistency and be sure to hold it in a warm place (but not hot).
  • Don’t reheat the sauce if it cools (keep it warm) as the sauce will break (separate).
  • IF your sauce breaks, you can try to fix it by whisking a fresh yolk with a couple teaspoons of boiling water and slowly adding the sauce to the yolk, whisking constantly. 
  • When poaching the eggs, follow the recipe exactly! By cracking the eggs into ramekins before adding to the water you’re ensuring that the yolks are intact and no shells make their way into the dish.
  • Three minutes for the eggs means THREE MINUTES. That yolk is runny and wonderful in exactly three. Removing the eggs to a paper towel lined plate allows the water to drain away.
  • Don’t skip dressing the arugula lightly with a squeeze of lemon and a little drizzle of olive oil. You want every element to add flavor!

Crab eggs benedict on a round blue plate with a bite taken out and the yolk spilling out.

More Tasty Brunch Ideas

  • Ham and Cheddar Crustless Quiche
  • Homemade Granola
  • Bloody Mary with All. The. Fixins.
  • Chocolate Chip Banana Muffins
  • Ham and Egg Muffin Cups
  • Lemony Avocado Toast with Arugula
4.16 from 19 votes
A serving of Crab Eggs Benedict on a round blue plate garnished with minced chives.
Print
Crab Eggs Benedict
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Treat mom to an extra-special brunch for Mother’s Day with crab eggs benedict. This recipe is a tasty variation on the classic with fresh crab salad, a poached egg, baby arugula, and topped with Hollandaise sauce.

Course: Brunch
Cuisine: American
Keyword: crab eggs benedict, eggs benedict
Servings: 4 Servings
Calories: 851 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
Crab Salad
  • 1 lb lump crab meat, picked over
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • dash of cayenne pepper
  • 2 Tbsp red bell pepper, finely chopped
  • 1 Tbsp chives, minced
  • 2 Tbsp parsley, minced
  • 1/4 cup plain yogurt (I like Greek yogurt)
Easy Hollandaise Sauce
  • 6 egg yolks
  • 1 tsp dijon mustard
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp kosher salt
  • 8 oz unsalted butter, cold and chopped (2 sticks)
  • water, as needed
Poached Eggs
  • 8 eggs
Assemble the Crab Egg Benedict
  • 4 whole wheat english muffins
  • 4 cups fresh baby arugula, dressed with a drizzle of olive oil and squeeze of lemon juice
  • crab salad
  • poached eggs
  • easy hollandaise sauce
  • minced chives, for garnish
Instructions
Crab Salad
  1. Combine all the ingredients in a large bowl. Toss well and reserve in the refrigerator until ready to serve.

Easy Hollandaise Sauce
  1. Heat water in a medium saucepan. Combine all the ingredients in a heat-proof bowl. Set the bowl on top of the pot of just simmering water and whisk until the mixture is thick and lightened, about 4 mins.

  2. Add the butter to the egg mixture, a couple pieces at a time, whisking constantly. Be sure the previous pieces are dissolved before adding more butter. It should take about 10 mins.

  3. Thin with a little water if needed. Whisk in just 1-2 tsps at a time to reach the desired consistency.

Poached Eggs
  1. Bring a saucepan of water to simmer. Add a small splash of plain white vinegar to the water.

  2. Crack two eggs into two small ramekins. Create a small whirlpool with a spoon in the water and carefully pour one of the eggs into the whirlpool. Create another whirlpool and add the other egg.

  3. Cook the eggs at a simmer (not a boil) for exactly three minutes. Remove with a slotted spoon to a paper towel lined plate to drain. Repeat with the remaining eggs, two at a time.

Assemble the Crab Egg Benedict
  1. Split the english muffins and toast.

  2. Divide the lightly dressed arugula and top the english muffins. Top with a scoop of crab salad.

  3. Top the crab salad with a poached egg, a big spoon of hollandaise sauce, and a sprinkle of minced chives. Serve immediately.

Recipe Notes
  • Check the crab for tiny bits of shell and be sure to remove it before mixing in the other ingredients.
  • Whisk the hollandaise sauce consistently as it cooks to prevent curdling and scrambling.
  • Thin the hollandaise sauce if needed, with a teaspoon of water at a time. Whisk and check the consistency and be sure to hold it in a warm place (but not hot).
  • Don’t reheat the sauce if it cools (keep it warm) as the sauce will break (separate).
  • IF your sauce breaks, you can try to fix it by whisking a fresh yolk with a couple teaspoons of boiling water and slowly adding the sauce to the yolk, whisking constantly. 
  • When poaching the eggs, follow the recipe exactly! By cracking the eggs into ramekins before adding to the water you’re ensuring that the yolks are intact and no shells make their way into the dish.
  • Three minutes for the eggs means THREE MINUTES. That yolk is runny and wonderful in exactly three. Removing the eggs to a paper towel lined plate allows the water to drain away.
  • Don’t skip dressing the arugula lightly with a squeeze of lemon and a little drizzle of olive oil. You want every element to add flavor!
Nutrition Facts
Crab Eggs Benedict
Amount Per Serving
Calories 851 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 35g219%
Cholesterol 791mg264%
Sodium 2490mg108%
Potassium 633mg18%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 6g7%
Protein 42g84%
Vitamin A 3135IU63%
Vitamin C 26.2mg32%
Calcium 354mg35%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in May 2016 but was republished with tips and step by step photos in May 2019.

A little ode to my mom on Mother’s Day…

With Mother’s Day approaching I’ve been thinking of my own mom and the many ways she’s inspired me and helped to shape the person that I am today. Apart from those challenging teenage years when I no doubt drove my mom batty with whiny requests and “life isn’t fair” laments, we have a pretty easygoing relationship. I can’t even recall having a disagreement with her since I’ve come into my adult years. She’s the first person I call her when I have good news to share or a funny story about one of the boys or just to catch up on the week’s events.

But even more importantly, my mom is my role model. She possesses a selflessness in both her career as a nurse and with her family that I’ve truly come to appreciate as I get older. Her very nature is to help others, especially during the most trying and difficult times. She’s also a do-er. She can mow the lawn, paint the living room and I’ve never known her to go to bed with a dish in the sink or the house not just-so. We share a love of movies, books, and pop culture (though her’s skews more Paul Newman to my Paul Rudd).

My mom is also probably my biggest influence in the kitchen, though not in the way that you might expect. While she enjoys a tasty meal as much as me, she does not relish time spent in the kitchen making it. She cooks more out of necessity than enjoyment. But because of this, she was more than happy to let me have the run of the kitchen growing up without standing over my shoulder.

Our deal was that I would cook and she would clean. So I sliced, diced, fried, and baked, making countless mistakes along the way. But there was something about the freedom to make mistakes, learn from them, and then continue to try that made cooking less precious and more fun. I found joy in the kitchen and it became my place of comfort and calm and remains that way today. 

I try to follow that example with my own kids, but I find it unbelievably hard not to bark orders or correct technique. For me it’s far more challenging to back off and let my boys find their way, even though I realize they’ll learn more from doing than being told what to do. It really helps to channel my mom during these times.

I’d like to wish a Happy Mother’s Day to all the moms out there, especially to the mom that inspires me everyday. Thanks for always being there to share a laugh, a hug, and a lesson. I love you mom.

Crab Eggs Benedict
38

Breakfast and Brunch Recipes, Recipe, Seafood Recipes poached egg, arugula, benedict, brunch, crab, crab salad, eggs, english muffin, fish, mother's day

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Cheyanne @ No Spoon Necessary says

    May 2, 2016 at 2:35 pm

    5 stars
    Such a heart warming post, Cathy! Lovely words for an obviously very lovely woman, your mother! I love that growing up she let you cook and she would clean, such team work! 😉 Eggs benedict has to be one of my favorite brunch dishes – so classic and delicious – and I am LOVING this version! I’ve had eggs benedict on a crab cake before, but never with crab salad! I’m going to go ahead and say I love this version much more! This looks absolutely perfect, friend! If my mother lived anywhere near me I would definitely be preparing this for her for Mother’s Day… instead I guess I will have to prepare it for myself (and enjoy every bite). 😉 Pinned! Cheers, dear!

    Reply
    • Cathy says

      May 3, 2016 at 4:29 pm

      Aw, thanks Cheyanne. I love eggs benedict on a crab cake too, but this is definitely a lightened up version but still a punch of flavor. Hope you give it a go!

  2. Mary Ann | The Beach House Kitchen says

    May 2, 2016 at 2:38 pm

    Yay for all the moms out there Cathy! And yay for this delicious looking crab eggs benedict! My husband’s favorite breakfast dish is eggs benedict, so I’ll gladly let him share the holiday with me! Hope you have a wonderful Mother’s Day! Enjoy your week!

    Reply
    • Cathy says

      May 3, 2016 at 4:28 pm

      Thanks Mary Ann and happy Mother’s Day to you! Hope one of your boys cooks you something special!

  3. Karen Boots says

    June 17, 2018 at 8:29 pm

    5 stars
    Amazing….. made for Fathers Day and it was a hit…..will make again for sure

    Reply
    • Cathy says

      June 18, 2018 at 12:02 pm

      I’m so glad you enjoyed! Hope it was a very happy Father’s Day!

  4. Ricci says

    September 19, 2021 at 4:55 pm

    4 stars
    This hollandaise sauce was very good. I hadn’t made it in years, and this came out perfectly. I scaled the recipe down for just myself as I had some crab on hand and wanted to make a crab eggs Benedict. I will say that though the crab salad was good, I really disliked cold salad in the middle of this dish. I like that it’s not a crab cake, therefore lighter, but I had to warm up the dish to finish it. The cold contrast was just not to my liking. Everything else was great. Thank you for sharing!

    Reply

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

Learn More about Cathy

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