This luxurious crab eggs benedict brings together sweet king crab, perfectly poached eggs, toasted English muffins, and a silky homemade hollandaise sauce, all finished with a delicate spoonful of caviar. It is an elegant dish designed for special mornings, celebrations, or whenever you want to serve something truly memorable.

Why You’ll Love This Recipe

This recipe feels restaurant-worthy but is completely achievable at home. The natural sweetness of king crab pairs beautifully with rich butter and bright lemon. The hollandaise sauce is smooth and comforting without being heavy, while the caviar adds a refined, salty contrast. Each component can be prepared with care and assembled quickly, making it ideal for holidays or impressive brunch gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lemon and herb buttered crab
1 1/2 lb king crab meat
4 tablespoons salted butter
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon smoked paprika
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
2 tablespoons freshly squeezed lemon juice

Homemade hollandaise sauce
4 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/2 cup salted butter, melted and warm
1/4 teaspoon smoked paprika
1 tablespoon finely chopped chives

English muffins
2 large English muffins, split
1 tablespoon butter

Poached eggs
4 large eggs
Salt for seasoning the water
2 tablespoons white vinegar

For serving
1 oz sturgeon caviar
2 tablespoons finely chopped chives

Directions

If using raw crab, preheat the oven to 350°F. Place crab legs on a baking sheet and heat for about 25 minutes until hot and steaming. Carefully remove the meat from the shells and break it into large pieces. If using pre-cooked crab, skip the oven step and simply prepare the meat.

Melt 4 tablespoons of butter in a medium skillet over medium heat. Add sea salt, black pepper, smoked paprika, parsley, chives, and lemon juice. Gently add the crab meat and toss to coat. Warm for 4 to 5 minutes, just until heated through. Remove from heat and keep warm.

To make the hollandaise sauce, bring a small pot of water to a gentle simmer. Place a heatproof bowl over the pot, making sure it does not touch the water. Whisk the egg yolks, lemon juice, and salt together in the bowl. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes smooth, about 5 minutes. Remove from heat and stir in smoked paprika and chives. Cover and keep warm.

Heat a large pan or griddle over medium heat. Melt 1 tablespoon of butter and toast the English muffin halves until golden and crisp. Set aside and keep warm.

Fill a wide sauté pan with about 1 1/2 inches of water. Season generously with salt and add the vinegar. Bring to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for 1 1/2 to 2 minutes, until the whites are set and the yolks remain runny. Remove with a slotted spoon and drain briefly.

To assemble, place toasted English muffin halves on serving plates. Spoon warm crab meat over each muffin. Top with a poached egg, then generously ladle hollandaise sauce over the top. Finish with chopped chives and a small spoon of caviar. Serve immediately.

Servings and timing

Servings: 4
Preparation time: 45 minutes
Cooking time: 20 minutes
Total time: 65 minutes

Variations

For a lighter version, reduce the hollandaise and serve with extra lemon and fresh herbs. Snow crab or lump crab meat can be used if king crab is unavailable. For a different flavor profile, salmon roe or trout roe can replace sturgeon caviar. A pinch of cayenne can be added to the hollandaise for gentle heat.

Storage/Reheating

This dish is best enjoyed fresh. Leftover crab meat can be stored in an airtight container in the refrigerator for up to two days and gently rewarmed in butter. Hollandaise sauce should be made fresh and does not store well. Poached eggs and toasted muffins should not be stored once assembled.

FAQs

What type of crab works best for this recipe?

King crab is ideal because of its sweet flavor and large, tender pieces, but other high-quality crab meat can also be used.

Can I make any parts of this recipe ahead of time?

The crab meat can be cleaned the night before, and the butter can be melted in advance to save time.

How do I keep hollandaise sauce from breaking?

Keep the heat gentle and whisk constantly while slowly adding the butter. Remove from heat as soon as it thickens.

Why is vinegar used when poaching eggs?

Vinegar helps the egg whites coagulate faster, resulting in a neater poached egg.

Can I toast the English muffins in a toaster instead?

Yes, but toasting them in butter adds extra flavor and a richer texture.

What makes this dish suitable for special occasions?

The combination of crab, hollandaise, and caviar creates a rich, elegant dish that feels celebratory.

How do I know when poached eggs are done?

The whites should be fully set while the yolks remain soft and runny to the touch.

Can I double this recipe for a crowd?

Yes, but prepare components in batches and keep them warm until assembly.

Is this recipe very heavy?

It is rich, but the lemon juice and herbs help balance the flavors so it does not feel overly heavy.

What should I serve alongside this dish?

Light greens or fresh fruit work well to contrast the richness of the eggs benedict.

Conclusion

Crab eggs benedict with caviar is a show-stopping dish that turns any breakfast or brunch into a refined celebration. With sweet crab, perfectly poached eggs, and velvety hollandaise, every bite feels indulgent yet balanced. Whether served for a holiday morning or a special gathering, this recipe is sure to impress and delight.

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