Crab Benedict Recipe

Name: Crab Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup finely chopped bell pepper; 1/2 cup mayonnaise; 1 teaspoon Worcestershire sauce; 1 teaspoon hot pepper sauce (recommended: Tabasco); 1/2 lemon, juiced; 2 tablespoons chopped parsley; Salt and freshly ground black pepper; 2 cups lump crabmeat, picked free of shells; 2 egg yolks; 4 tablespoons cream; 4 large tablespoons butter, room temperature; 1/2 lemon, juiced; Dash cayenne; Pinch salt; Pinch sugar; 1 tablespoon white vinegar; 3 cups water; 1 tablespoons white vinegar; 1 teaspoon salt; 4 large eggs; Parsley, for garnish; Cheesy biscuits, to serve

Servings: persons

1/4 cup finely chopped bell pepper
1/2 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 lemon, juiced
2 tablespoons chopped parsley
Salt and freshly ground black pepper
2 cups lump crabmeat, picked free of shells
2 egg yolks
4 tablespoons cream
4 large tablespoons butter, room temperature
1/2 lemon, juiced
Dash cayenne
Pinch salt
Pinch sugar
1 tablespoon white vinegar
3 cups water
1 tablespoons white vinegar
1 teaspoon salt
4 large eggs
Parsley, for garnish
Cheesy biscuits, to serve

1
In a large bowl, whisk together all ingredients except for the crab and red peppers.
2
Gently fold in the crab and peppers.
3
Reserve.
4
*Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.
5
Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water.
6
Whisk until thick, approximately 3 minutes; set aside until ready to use.
7
Do not reheat or cover the pot.
8
Thin, if needed with a little chicken broth.
9
Stir in the vinegar.
10
Bring the water, vinegar and salt to a low simmer in a medium saucepan.
11
Crack an egg into a small ramekin and gently slide the egg into the water.
12
Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water.
13
Repeat.
14
Let lowly simmer until the eggs are set.
15
This will take about 2 to 3 minutes for soft runny yolks.
16
Remove with a slotted spoon onto a paper towel lined plate.
17
Top a cheesy biscuit with a poached egg.
18
Add a small scoop of crab salad on top of the egg.
19
Spoon the hollandaise over the egg and garnish with parsley.
20
Serve immediately.

1205

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1/4 cup finely chopped bell pepper, 1/2 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon hot pepper sauce (recommended: Tabasco), and more.

Yes, Crab Benedict falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions