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Decadent Crab Eggs Benedict with Caviar

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This Decadent Crab Eggs Benedict with Caviar features buttery king crab, perfectly poached eggs, toasted English muffins, silky hollandaise, and a touch of sturgeon caviar — the ultimate elegant brunch dish.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: French-American

Ingredients

  • 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
  • 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
  • 2 large English muffins, split
  • 1 tablespoon butter (for toasting)
  • 4 large eggs
  • Salt (for poaching water)
  • 2 tablespoons white vinegar
  • 1 oz sturgeon caviar
  • 2 tablespoons finely chopped chives (for garnish)

Instructions

  1. If using raw crab, preheat oven to 350°F (175°C) and bake crab legs for 25 minutes. Remove meat and break into pieces. If using pre-cooked crab, skip this step.
  2. In a skillet, melt 4 tablespoons butter over medium heat. Add salt, pepper, smoked paprika, parsley, chives, and lemon juice. Stir in crab meat and warm for 4–5 minutes. Keep warm.
  3. For hollandaise, place a heatproof bowl over simmering water. Whisk together egg yolks, lemon juice, and salt. Slowly drizzle in melted butter while whisking constantly until thickened. Remove from heat and stir in paprika and chives. Keep warm.
  4. Toast English muffin halves in a pan with butter until golden. Keep warm.
  5. Fill a sauté pan with water, season with salt and vinegar, and bring to a gentle simmer. Crack eggs into bowls and slide into water. Poach for 1½ to 2 minutes. Remove with slotted spoon and drain.
  6. To assemble, place toasted muffins on plates, top with warm crab, poached egg, and hollandaise. Garnish with chives and a small spoon of caviar. Serve immediately.

Notes

  • Use salmon roe or trout roe as a caviar alternative.
  • Prepare crab meat and toast muffins in advance to save time.
  • Keep hollandaise sauce warm but not hot to avoid curdling.
  • Poach eggs just before serving for best results.

Nutrition

Find it online: https://savorymomskitchen.com/decadent-crab-eggs-benedict-with-caviar/