Indulge in a decadent breakfast or brunch with Crab Eggs Benedict with Caviar. This luxurious twist on the classic eggs benedict features tender crab meat, perfectly poached eggs, and a rich hollandaise sauce, all served on toasted English muffins and topped with a spoonful of sturgeon caviar. This dish is perfect for special occasions like Christmas, birthdays, or anniversaries.

Full Recipe:

Ingredients

For Lemon & Herb Butter Crab:

• ½ lb King crab meat (about 1 lb with shells)

• 4 tbsp salted butter

• 1 tsp sea salt

• ½ tsp ground black pepper

• ¼ tsp smoked paprika

• 2 tbsp chopped fresh parsley

• 1 tbsp chopped chives

• 2 tbsp lemon juice (freshly squeezed)

For Homemade Hollandaise Sauce:

• 4 large egg yolks

• 1 tbsp lemon juice (freshly squeezed)

• ¼ tsp sea salt

• ½ cup salted butter (melted)

• ¼ 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

Directions

1. Prepare the Crab: If using raw crab, preheat the oven to 350°F (175°C) and bake for about 25 minutes. Then, remove the crab meat from the shells. If using pre-cooked crab, skip this step.

2. Make Lemon & Herb Butter Crab: In a medium frying pan, melt the butter. Season with salt, pepper, paprika, parsley, chives, and lemon juice. Add the crab meat and toss to coat, cooking for 4-5 minutes until warmed. Keep warm.

3. Prepare the Hollandaise Sauce: Fill a small pot halfway with water and bring to a low simmer. In a mixing bowl, whisk egg yolks and lemon juice. Place the bowl over the simmering pot, ensuring the bowl doesn’t touch the water. Gradually add the melted butter, whisking constantly. Once all butter is incorporated, whisk in smoked paprika and chives. Keep warm.

4. Toast the Muffins: In a frying pan, melt butter over medium heat. Toast the English muffin halves until golden brown. Keep warm.

5. Poach the Eggs: In a deep pan, simmer water with salt and vinegar. Crack each egg into a small ramekin, then gently slide into the water. Cook for 1.5 to 2 minutes until the whites are set but yolks remain soft. Remove with a slotted spoon and set on paper towels.

6. Assemble the Benedict: Start with the toasted English muffin halves. Add a generous portion of the lemon herb butter crab, top with a poached egg, and drizzle with hollandaise sauce. Garnish with caviar and chopped chives.

Nutrients (per serving)

• Calories: 595 kcal

• Carbohydrates: 16g

• Protein: 24g

• Fat: 49g

  • Saturated Fat: 27g

  • Polyunsaturated Fat: 4g

  • Monounsaturated Fat: 14g

• Cholesterol: 534mg

• Sodium: 1816mg

• Potassium: 308mg

• Fiber: 1g

• Sugar: 1g

• Vitamin A: 2164 IU

• Vitamin C: 13mg

• Calcium: 130mg

• Iron: 3mg

The Star Ingredient: King Crab Meat

The foundation of this dish is the rich, delicate flavor of King crab meat. Known for its sweet and tender texture, King crab provides a luxurious element that distinguishes this eggs benedict from the traditional version. If you’re using raw crab, the gentle baking process ensures that the meat remains tender and succulent. However, using pre-cooked crab makes this dish even more convenient, as it’s simply heated through with flavorful seasonings.

The crab is combined with lemon, fresh herbs, and smoked paprika in a rich butter sauce that adds depth and richness to the dish. The lemon and herbs complement the crab’s natural sweetness, while the smoked paprika adds a subtle smoky flavor that pairs beautifully with the hollandaise sauce and the richness of the poached eggs.

The Hollandaise Sauce: Creamy and Velvety

Hollandaise sauce is the quintessential topping for eggs benedict, and when made at home, it adds an incomparable richness to the dish. The process of making hollandaise involves whisking egg yolks and lemon juice over a simmering pot of water, then slowly incorporating melted butter. This creates a velvety smooth sauce that’s perfect for drizzling over the eggs and crab.

The addition of smoked paprika and fresh chives infuses the sauce with aromatic flavors that bring a unique depth to the dish. It’s rich and buttery, with just the right balance of tang from the lemon and a hint of spice from the paprika. The sauce ties all the elements of the Crab Eggs Benedict together, making every bite an indulgent experience.

Poaching the Eggs: The Key to Perfectly Soft Yolk

Poached eggs are a crucial component of eggs benedict, and achieving the perfect poached egg with a soft, runny yolk is essential for this dish. To poach the eggs, you need to simmer water with a little salt and vinegar, which helps the egg whites coagulate and form a neat shape around the yolk. Cooking the eggs for 1.5 to 2 minutes ensures that the whites are set while the yolk remains soft and runny.

Once the eggs are poached, they’re gently placed on paper towels to absorb excess moisture before being added to the benedict. The soft yolk adds a luscious richness that mixes perfectly with the crab and hollandaise, creating a velvety sauce with each bite.

Assembling the Benedict

To assemble the Crab Eggs Benedict, begin by toasting the English muffin halves until golden brown. The crispy, toasted muffins provide a sturdy base that contrasts nicely with the creamy crab and eggs. The muffin halves are topped with a generous portion of the lemon and herb butter crab, followed by the poached egg and a generous drizzle of the homemade hollandaise sauce.

The final touch is a spoonful of sturgeon caviar, which adds a burst of briny flavor and a touch of luxury to the dish. The delicate, salty flavor of the caviar complements the rich crab and creamy sauce, providing a balanced contrast that elevates the entire dish. Finally, sprinkle chopped chives on top to add a fresh, mild onion flavor and a burst of color.

Serving Suggestions

Crab Eggs Benedict with Caviar is a show-stopping dish that requires little in the way of additional sides. However, it can be paired with light sides like fresh fruit, a green salad, or roasted vegetables to balance the richness of the dish. The freshness of the vegetables or fruit will provide a nice contrast to the creamy, buttery flavors of the crab and eggs.

If you’re serving this for a special brunch, consider pairing it with a crisp, refreshing mimosa or a glass of champagne to complement the indulgent nature of the dish. For a more savory accompaniment, a Bloody Mary would pair wonderfully with the rich flavors of the crab and hollandaise sauce.

Nutritional Information

Each serving of Crab Eggs Benedict with Caviar contains around 595 calories, making it a rich and indulgent dish. The dish is high in protein (24g), mainly from the crab and eggs, providing a satisfying and filling meal. The healthy fats from the butter, olive oil, and egg yolks contribute 49g of fat, with a significant portion being saturated fat (27g), which is typical of this rich dish.

The dish is relatively low in carbohydrates (16g) and includes a small amount of fiber (1g) from the vegetables, making it a suitable option for those on a low-carb or ketogenic diet. With 8 grams of sugar, most of the sweetness comes from the natural sugars in the crab and vegetables. It’s also rich in vitamins A and C, calcium, and iron, thanks to the addition of fresh herbs and the nutrient-dense ingredients.

Customizing the Recipe

While this dish is already decadent, there are a few ways you can customize it to your taste. If you prefer a spicier kick, you can add a pinch of cayenne pepper to the hollandaise sauce or sprinkle some red pepper flakes over the top before serving. You can also swap the sturgeon caviar for another type of caviar, like salmon roe, or use a more affordable option like trout roe if desired.

For a lighter version, you can use a lighter version of hollandaise sauce or substitute the crab with lobster or shrimp. If you want to make the dish vegetarian, you could use sautéed mushrooms in place of the crab to create a rich and flavorful alternative.

Conclusion

Crab Eggs Benedict with Caviar is the ultimate indulgence for breakfast, brunch, or a special occasion. This luxurious twist on a classic eggs benedict features tender crab meat, perfectly poached eggs, a velvety homemade hollandaise sauce, and the added elegance of caviar. With rich, creamy flavors and a beautiful presentation, this dish is sure to wow your guests or make any occasion feel extra special. Whether you’re celebrating a milestone or treating yourself to something indulgent, Crab Eggs Benedict with Caviar is a dish that combines the best of flavors and textures for a memorable experience.