Crab Eggs Benedict

Crab Eggs Benedict
Photo by Dan Goldberg


  • 3 cups Dungeness crab, picked over and at room temperature
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons Dijon mustard
  • 6 large egg yolks
  • 6 English muffins
  • 1/8 teaspoon cayenne
  • ¼ cup lemon juice
  • + 3 more ingredients
    • ½ teaspoon salt
    • 1 ½ cups melted unsalted butter
    • 12 large eggs

1. Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering w...

View full recipe at My Recipes


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