This Crab Eggs Benedict with Caviar is an elegant breakfast or brunch dish that combines sweet king crab meat, perfectly poached eggs, rich hollandaise sauce, and a delicate touch of caviar. It is luxurious yet approachable, making it ideal for special mornings or when you want to impress guests with minimal effort.
Why You’ll Love This Recipe
This recipe brings restaurant-quality flavors to your home kitchen. The tender crab pairs beautifully with the creamy hollandaise, while the poached eggs add richness and the caviar provides a subtle briny finish. It feels indulgent without being overly complicated, and it is perfect for brunch, celebrations, or a refined weekend breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
King crab meat: 1/2 lb, cooked and picked over for shells
Salted butter: 4 tbsp, divided
Sea salt: 1 tsp
Ground black pepper: 1/2 tsp
English muffins: 2, split in half
Large eggs: 4
White vinegar: 1 tbsp (for poaching water)
For the hollandaise sauce
Egg yolks: 3 large
Fresh lemon juice: 1 tbsp
Salted butter: 1/2 cup, melted and warm
Sea salt: 1/4 tsp
Begin by preparing the hollandaise sauce. In a heatproof bowl, whisk the egg yolks and lemon juice until pale. Place the bowl over a pot of gently simmering water, making sure the bottom does not touch the water. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with sea salt and keep warm.
In a small skillet over medium heat, melt 2 tablespoons of the salted butter. Add the king crab meat, sea salt, and black pepper. Gently warm the crab for 2 to 3 minutes, stirring carefully so it stays in large, tender pieces. Remove from heat and set aside.
Toast the English muffins until golden brown and warm.
To poach the eggs, bring a medium pot of water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl, then carefully slide it into the water. Poach for 3 to 4 minutes, until the whites are set but the yolks remain soft. Remove with a slotted spoon and drain briefly.
Assemble the dish by placing the toasted English muffins on plates. Spoon the warm crab meat evenly over each half. Top each with a poached egg, then generously spoon hollandaise sauce over the eggs. Finish with a small amount of caviar and a sprinkle of chopped chives.
You can substitute king crab with lump crab meat if needed. Smoked salmon can be used for a different but equally elegant flavor. For a lighter version, serve the crab and eggs over sautéed spinach instead of English muffins. You can also add a pinch of cayenne pepper to the hollandaise for gentle heat.
Storage/Reheating
This dish is best enjoyed fresh. If needed, leftover crab can be stored in an airtight container in the refrigerator for up to 1 day. Hollandaise sauce does not store well and should be made fresh. Reheat the crab gently in a skillet over low heat, adding a small amount of butter to prevent drying.
FAQs
Can I make hollandaise sauce ahead of time?
Hollandaise is best made fresh, but it can be kept warm for up to 30 minutes over a water bath.
What type of caviar works best for this recipe?
Any high-quality fish roe works well, such as salmon or other mild caviar varieties.
Can I use canned crab meat?
Yes, high-quality canned or pasteurized crab meat can be used if fresh is unavailable.
How do I keep poached eggs warm?
Place poached eggs in a bowl of warm water for a few minutes before serving.
Can I use unsalted butter instead of salted?
Yes, just adjust the salt to taste in both the crab and hollandaise.
Is this recipe suitable for brunch gatherings?
Yes, it is perfect for brunch and can be partially prepared ahead to save time.
What can I serve with Crab Eggs Benedict?
Fresh fruit, roasted potatoes, or a light green salad pair well with this dish.
How do I prevent hollandaise from curdling?
Keep the heat gentle and whisk continuously while adding the butter slowly.
Can I make this recipe without English muffins?
Yes, you can serve it over toasted sourdough, brioche, or sautéed vegetables.
How do I know when poached eggs are done?
The whites should be fully set while the yolks remain soft and slightly jiggly.
Conclusion
Crab Eggs Benedict with Caviar is a refined yet comforting dish that transforms a classic breakfast into something truly special. With its balance of rich, delicate, and savory flavors, it is a memorable recipe that is perfect for celebrations, weekend brunches, or anytime you want to enjoy a luxurious meal at home.
A luxurious twist on the classic Eggs Benedict, this recipe features sweet king crab, creamy hollandaise sauce, poached eggs, and a touch of caviar atop toasted English muffins.
Total Time:35 minutes
Yield:2 servings (4 halves)
Ingredients
For the base:
1/2 lb cooked king crab meat, picked over for shells
4 tbsp salted butter, divided
1 tsp sea salt
1/2 tsp ground black pepper
2 English muffins, split
4 large eggs
1 tbsp white vinegar (for poaching)
For the hollandaise sauce:
3 large egg yolks
1 tbsp fresh lemon juice
1/2 cup salted butter, melted and warm
1/4 tsp sea salt
For topping:
2 tbsp caviar
1 tbsp fresh chives, finely chopped
Instructions
Make the hollandaise: In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place over gently simmering water (without touching it) and slowly whisk in melted butter until thick. Season with salt and keep warm.
Warm the crab: In a skillet over medium heat, melt 2 tbsp butter. Add crab, salt, and pepper. Cook gently for 2–3 minutes. Set aside.
Toast muffins: Toast English muffin halves until golden.
Poach eggs: Bring water with vinegar to a simmer. Crack each egg into a bowl, slide into water, and poach 3–4 minutes. Remove with slotted spoon.
Assemble: Top each muffin half with warm crab, then a poached egg. Spoon hollandaise over the top. Garnish with caviar and chopped chives. Serve immediately.
Notes
Use fresh or pasteurized crab meat for best flavor.
Keep hollandaise warm over a water bath if needed.
Don’t overcrowd the pan when poaching eggs—cook in batches if necessary.
Try brioche or sourdough toast as an alternative base.
Use mild caviar or roe to complement—not overpower—the dish.
