Fried Soft-Shell Crabs Benedict Recipe

Name: Fried Soft-Shell Crabs Benedict
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 1 (12-oz.) can evaporated milk; 7 large eggs; 6 soft-shell crabs; 1 1/2 teaspoons seasoned salt; 1 1/2 cups self-rising flour; 6 (3/4-inch-thick) French bread loaf slices; 2 tablespoons butter, melted; 1 (0.9-oz.) envelope hollandaise sauce mix; 1 cup milk; 1 tablespoon lemon juice; 1/2 teaspoon white vinegar; 2 cups loosely packed baby arugula; 2 tablespoons chopped fresh chives

Servings: persons

Vegetable oil
1 (12-oz.) can evaporated milk
7 large eggs
6 soft-shell crabs
1 1/2 teaspoons seasoned salt
1 1/2 cups self-rising flour
6 (3/4-inch-thick) French bread loaf slices
2 tablespoons butter, melted
1 (0.9-oz.) envelope hollandaise sauce mix
1 cup milk
1 tablespoon lemon juice
1/2 teaspoon white vinegar
2 cups loosely packed baby arugula
2 tablespoons chopped fresh chives

1
Pour oil to depth of 3 inches into a Dutch oven; heat to 360u00b0. Whisk together evaporated milk, 1 egg, and 1/4 cup water in a large bowl.
2
Rinse crabs, pat dry, and sprinkle with seasoned salt. Dredge crabs in flour; dip in evaporated milk mixture, and dredge in flour again. Fry crabs, in 2 batches, in hot oil 2 minutes on each side or until golden brown. Drain on a wire rack over paper towels. Keep warm.
3
Preheat oven to 375u00b0. Brush 1 side of each bread slice with butter. Bake bread slices, buttered sides up, 5 minutes or until toasted.
4
Prepare hollandaise sauce mix according to package directions, omitting butter and using 1 cup milk and 1 Tbsp. lemon juice.
5
Pour water to depth of 2 inches into a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break remaining 6 eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
6
Top bread slices with arugula, fried crabs, poached eggs, and hollandaise sauce. Sprinkle with chives and salt and pepper to taste.

518

kcal

Calories

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: Vegetable oil, 1 (12-oz.) can evaporated milk, 7 large eggs, 6 soft-shell crabs, and more.

Yes, Fried Soft-Shell Crabs 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!

Fried Soft-Shell Crabs Benedict

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions