Crab Eggs Benedict with Caviar

By Tatyana's Everyday Food · 40 min

Ingredients

Instructions

1. If using raw crab, preheat the oven to 350°F and bake the crab legs on a large baking sheet for about 25 minutes, until hot and steaming.
2. Remove the crab meat from the shells, pull larger chunks apart into smaller pieces and place in a bowl.
3. Melt 4 tablespoons of salted butter in a medium frying pan over medium heat and season it with salt, pepper, smoked paprika, parsley, chives and a squeeze of lemon juice.
4. Add the crab meat, toss in the seasoned butter and cook for 4 to 5 minutes until warmed through. Take off the heat and keep warm.
5. Fill a small pot halfway with water and heat over medium heat until just steaming. Set a mixing bowl over it, making sure the bowl does not touch the water.
6. Add the egg yolks, 1 tablespoon lemon juice and 1/4 teaspoon sea salt to the bowl and whisk.
7. Add the melted butter 1 to 2 tablespoons at a time, whisking constantly, for about 5 minutes. Keep whisking until thick and creamy.
8. Take off the heat, season with smoked paprika and chives, then cover and keep warm. If too thick, thin with a few tablespoons of hot water.
9. Preheat a large frying pan over medium heat, melt a few tablespoons of butter, halve the English muffins and toast them cut side down until golden brown. Keep warm.
10. Crack each egg into a small ramekin, then strain it through a fine mesh sieve to remove loose white. Return the egg to the ramekin.
11. Fill a large deep pan with 1 1/2 inches of water, season generously with salt and add a few tablespoons of white vinegar. Bring to a low simmer, then reduce to medium-low.
12. Gently slide in the eggs and cook for 1 1/2 to 2 minutes, until the whites are set and the yolks still soft. Lift out with a slotted spoon onto paper towels.
13. Top each muffin half with crab and melted butter, then a poached egg, a generous spoonful of hollandaise and chopped chives. Add caviar and serve immediately.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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