Crab Eggs Benedict | Dorothy Lane Market

Crab Eggs Benedict

PREP TIME 15 mins
COOK TIME 5 mins
Chef Carrie Walters
  • POSTED Jul 29th, 2021
  • BY Chef Carrie Walters

Perfect for weekend brunch!


  • 3 large egg yolks
  • 2 Tbsp freshly squeezed lemon juice
  • 1 cup butter, melted
  • ¼ tsp salt
  • tsp Cayenne pepper
  • ½ lb cooked lump crab meat
  • 1 Tbsp chopped fresh chives
  • 1 Tbsp freshly squeezed lemon juice
  • ½ tsp freshly ground black pepper
  • 1 tsp white vinegar
  • 4 large eggs
  • 1 tomato, thinly sliced
  • 2 English muffins, split, toasted, and buttered


Hollandaise Sauce: Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed.
In a medium bowl, stir together the crab meat, chives, lemon juice, and pepper; set aside.
Bring a large pot of water to a boil then lower heat to a simmer; add the vinegar.
Crack each egg into a separate cup. Carefully slide the eggs, one by one, into the water. Simmer eggs for 3 to 4 minutes or until whites are firm but yolk is still soft.
Using a slotted spoon, transfer the eggs to a plate lined with a clean dish towel.
Place a tomato slice on the bottom half of each toasted, buttered muffin. Top each tomato with some of the crab mixture and a poached egg. Drizzle warm hollandaise sauce over eggs. Garnish with additional minced chives, if desired.


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Jan 1st

Had this at Choctaw Casino on their buffet and it was delicious.

- Michelle

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