The Best Crab Eggs Benedict with Caviar

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Bake raw crab on a large baking sheet for about 25 minutes, until hot and steaming. (Skip this if the crab is already cooked.)
2. Remove the crab meat from the shells, then gently break up any large chunks into smaller pieces.
3. Heat a medium frying pan over medium heat and add 4 tablespoons salted butter. Season the melted butter with salt, pepper, smoked paprika, parsley, chives and a squeeze of lemon juice.
4. Add the crab meat to the seasoned butter and toss. Cook 4 to 5 minutes, until just warmed through. Remove from the heat and keep warm.
5. Fill a small pot about halfway with water and heat over medium until it is just steaming (low simmer). Set a mixing bowl over the pot so its base sits about 1 inch above the water without touching it.
6. Add the egg yolks, 1 tablespoon lemon juice and 1/4 teaspoon salt to the bowl and whisk.
7. Once the water is steaming, whisk in the 1/2 cup melted butter 1 to 2 tablespoons at a time, whisking constantly, for about 5 minutes. Keep whisking a few more minutes until thick and creamy.
8. Take the sauce off the heat, stir in the smoked paprika and chives, cover and keep warm. If it thickens too much, loosen it with a few tablespoons of hot water.
9. Heat a large frying pan or griddle over medium heat and melt a few tablespoons of butter. Split the English muffins and toast them in the butter until golden brown. Transfer to a tray and keep warm.
10. Break each egg into a small ramekin, then tip it into a fine-mesh strainer and gently rock it to drain off the loose white. Return the egg to the ramekin. This can be done ahead.
11. Fill a large deep sauté pan with about 1 1/2 inches of water, season generously with salt and add a few tablespoons of white vinegar. Bring to a low simmer, then lower the heat to medium-low.
12. Slide the eggs gently from the ramekins into the water, all at the same time. Poach 1 1/2 to 2 minutes, until the whites are set and the yolks still soft.
13. Lift the eggs out with a slotted spoon and drain on a paper towel-lined tray.
14. Top each muffin half with a generous amount of crab and melted butter, add a poached egg, spoon hollandaise over the top, garnish with finely chopped chives and add a spoonful of caviar. Serve immediately.

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

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