King Crab Eggs Benedict

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.

Ingredients

  • 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

Instructions

  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.

Notes

Yields: 4 servings

Estimated time: 30 minutes

18 comments… add one

  • I LOVE Discovery Channel as well!! Great stuff 😀

  • Another one of my favorites. I love anything smothered in hollandaise sauce though. Can’t believe you made your own muffins too.

  • Oooh! I’ll have to give this a try! We love watching Deadliest Catch, too! Glad the muffins worked out well for you.

  • Mellisa W.

    I got my DH hooked on Deadliest Catch also. He could not figure out why I would watch it and one day I noticed him paying attention and just about fell out of my chair when he said they were doing it wrong. I then challenged him that he did not watch this show, he rolled his eyes and shushed me.

  • These look delish!

    I want one, or two or three!

  • What a treat for the start of the day, or any time of the day really! Happy Easter!

  • Mmmm, I’m drooling over here; I’ve never had shellfish for breakfast, but those pics are making me hungry. Off to the supermarket!
    (My DH watches that show too!)

  • Delia

    Add me as another girly-girl who loves Deadliest Catch. Can’t wait for it to come back on.

  • I printed this out and may try it, but probably without the king crab. You cook the muffins in a pan? Is a “grill pan” one of those flat griddley frying pans with a minimal lip?

  • Hi Wendy – this is the pan that I use. I call it a grill pan, but they call it a Double Burner Griddle.

  • Rebekah

    When I saw the photo as the website was loading I actually thought “oh no, she didn’t”. That looks awesome. I’m not a fan of hollandaise but an egg that has a slightly runny yolk over that crab, oo! and cheese, yeah………is it the weekend yet?!!?!?

  • Mmm eggs Benedict with crab, looks delicious!

  • Yum – they look delicious, I love the big chunks of crab on them! We’re big Deadliest Catch fans too!

  • Looks delicious and crab is great any time of day in my book!

  • WOW, that looks amazing!!!!!!! I really must try it!!

  • What a decadently delicious looking breakfast! That would make a great sunday breakfast/brunch.

  • I just saw an item on a menu for a crab cake Benedict and it’s what I had decided upon, after seeing this tonight I know it’s what I’m gonna order! Look’s delish!

  • So decadent: I would love waking up to this breakfast!

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