King Crab Eggs Benedict

by Shawnda on April 12, 2009

in Bread,Breakfast,Eggs Benedict,Seafood

King Crab Benedict

And lunch. And dinner.

We are Discovery Channel junkies. More specifically, we are Deadliest Catch junkies. And when I say we are, I clearly mean I am. Me. The hates-to-get-her-hands-dirty, favorite-color-is-pink, chronic-over-hyphenator girly-girl. I don’t watch reality TV but this is really the Coolest. Show. Ever.

Pure entertainment. It might not be any that different now than it was four years ago but I still oooh as full crab pots come over the side of my favorite boat. Or add my own soundtrack with a Debbie Downer Wah-waaaah when they come up empty. Oh, oh, oh! Or laugh when someone else eats it on the slippery deck. (Would you believe that I really am mature for my age? Really!) I should probably be embarrassed… and ashamed. Probably more than just “probably.”

Because I was so excited about the start of the upcoming season, I decided that I was going to surprise my husband with a lazy weekend brunch, starring King Crab Benedict. What I really wanted to do was make homemade English muffins and this seemed like a good way to improve on our favorite breakfast. Well, you know, that and the King Crab.

King Crab Eggs Benedict

Juicy king crab makes a tasty addition to ordinary Eggs Benedict.


  • 2 English muffins
  • 2 Alaskan King Crab legs
  • 3 large egg yolks
  • 1 Tbsp water
  • 1 stick unsalted butter, cut into 8 pieces
  • 1-2 tsp freshly squeezed lemon juice
  • Sea salt
  • 4 large eggs


  1. Steam the crab legs: Preheat oven to 375. Place the king crab legs in a loose-fitting foil pouch. Before sealing tightly, add a small amount of water. Place in the oven for 10-12 minutes. Using a fork or a crab-leg-meat-getter-outer, remove the meat from the crab legs and place in a small bowl. Gently break up any overly-large pieces with your hands.
  2. Toast the English muffins: Use a fork to work your way around, splitting the muffins in half horizontally. (A fork leaves a much nicer, textured landscape than a knife. If that means nothing to you, by all means, go at it with a knife.) Place under the broiler for 1 minute, or until toasty.
  3. Make the Hollandaise sauce: In a heatproof bowl set over a pan of simmering water, whisk egg yolks with water, whisking vigorously, until mixture thickens, about 5 minutes. Remove from heat, and stir in lemon juice. Whisk in 1-2 pieces of butter at a time until melted. Season with salt. Serve sauce immediately, or keep warm over the doubler boiler, whisking occasionally and adding 1-2 tsp hot water if the sauce thickens too much.
  4. Poach the eggs: Bring a medium pot of salted water to a simmer. Crack the eggs into a small bowl. Using a large spoon, swirl the water in the pot and then gently tip the eggs into the center of the whirlpool. Use a slotted spoon to remove the eggs after about 3 1/2 minutes.
  5. Assemble: Build from the bottom up: English muffin, King Crab, poached egg, Hollandaise sauce.


Yields: 4 servings

Estimated time: 30 minutes

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