Crab Eggs Benedict with Caviar (video)

If I had to choose my last meal, this dish would be it! The most delicious, overindulgent, and decadent crab eggs benedict topped with caviar! This dish is made with King crab meat warmed in lemon and herb butter served on top of toasted English muffins, topped with perfectly poached eggs and a homemade Hollandaise sauce. Words are not enough to describe just how delicious this breakfast recipe truly is! It’s perfect for special occasions and holidays, such as Christmas breakfast, birthdays, anniversaries, and more!

Watch My Crab Eggs Benedict Video Tutorial

Watch my YouTube crab eggs benedict video tutorial for all the recipe details and step-by-step instructions! Plus, see all my tips for making the perfect poached eggs. Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Crab Eggs Benedict Recipe

Here are my main tips for the ingredients you’ll need for this delicious breakfast recipe. Find the full list of ingredients in the printable recipe card below.

• King Crab Meat – this recipe will work with other types of crab, too, but king crab is my favorite! I recommend cleaning the meat from the shells the night before to save you time in the morning. Precleaned canned crab meat will also work in a pinch if you can’t find fresh crab.
• Eggs – use the best quality eggs for the best tasting benedict!
• Butter – I recommend using grass-fed salted butter for the entire recipe. A good quality, flavorful butter will make all the difference!
• English Muffins – store-bought or homemade muffins will both work well.
• Caviar – I used sturgeon caviar for my video tutorial, but any good quality black caviar will work well.

Preparing the Crab for the Recipe

We’ll start my crab eggs benedict recipe with the crab! You can clean the crab the night before and store it covered in the refrigerator. This will save you time in the morning.

1. If you have purchased pre-cooked crab, go straight to step 2. If you have raw crab: preheat the oven to 350F. Place the crab onto a large baking sheet and bake for approximately 25 minutes, until the crab legs are hot and steaming.
2. Start by removing the crab meat from the crab legs. I like to wear cut gloves with disposable gloves over the top to keep my hands safe from sharp edges. Use kitchen shears to cut open the shell and gently remove the crab meat and place into a mixing bowl.
3. Use your hands to gently pull apart any larger chunks of crab meat into smaller pieces.

Lemon & Herb Buttered Crab

When you’re ready to make the eggs benedict, you can move onto the next step, which is to warm and season the crab meat.

1. Preheat a medium-sized frying pan over medium heat. Add in 4 tablespoons of salted butter. Season the melted butter with salt, pepper, paprika, parsley, chives, and a squeeze of lemon juice.
2. Drop in the crab meat and toss in the seasoned butter. Cook for 4 to 5 minutes, just until the crab meat is warmed. Remove the pan from the heat, but keep it warm on the side.

How to Make Hollandaise Sauce for Eggs Benedict

Once you have the crab ready, it’s time to prepare the hollandaise sauce. Homemade hollandaise sauce is super easy to make!

1. Fill a small pot about halfway with water and heat the water over medium heat to a low simmer; the water needs to be just steaming.
2. Find a mixing bowl that fits nicely over the pot; the bottom of the bowl should be about an inch above the water and not touch the water! Add the eggs yolks and lemon juice to the bowl, season with salt, and whisk.
3. Once the water is hot and steaming, place the mixing bowl over the pot. Begin adding the melted butter, 1 to 2 tablespoons at a time, whisking constantly, until all the butter is added. This should take about 5 minutes.
4. After adding all the butter, continue to cook and whisk the sauce for a few more minutes, until it’s thick and creamy.
5. Remove the sauce from the heat, season with smoked paprika and chives; cover and keep warm.
6. Note: if the sauce thickens too much, thin it with a few tablespoons of hot water.

Preparing the English Muffins

Next, toast the English muffins. Preheat a large frying pan or griddle over medium heat. Add a few tablespoons of butter and melt.

Slice the English muffins in half, the toast the muffins in the melted butter until golden brown. Remove onto a tray and keep warm.

How to Poach Eggs for Eggs Benedict

The last step in making crab eggs benedict is preparing the poached eggs. These need to be hot when serving, so I always recommend making them last. Here’s how I make a large batch of poached eggs.

1. First, prepare the eggs for poaching; this step can be done ahead of time. Break each egg into a small ramekin, then drop the egg into a small, fine-mesh strainer. Rock the egg back and forth to strain out any loose egg white and discard. This will give you a more perfect poached egg. Place the strained egg back into the ramekin.
2. Fill a large, deep sauté pan with 1 ½ inches of water. Season the water generously with salt and a few tablespoons of white vinegar. Bring the water to a low simmer.
3. Once the water is simmering, reduce the heat to a medium-low. Gently drop the eggs from the ramekins into the hot water; cook all the eggs at the same time.
4. Cook the eggs for about 1 ½ to 2 minutes, or until the egg white has set but the egg yolk is still soft.
5. Remove the eggs from the water with a slotted spoon and set onto a tray lined with paper towels to absorb any excess water.

How to Make Crab Eggs Benedict with Caviar

Once you have everything ready, it’s time to assemble the crab eggs benedict!

1. To assemble the benedict, start with the toasted English muffin. Top each muffin half with a generous amount of crab meat and melted butter.
2. Top the crab with a poached egg, then add a generous spoonful of hollandaise sauce over the top. If the hollandaise sauce has thickened too much, thin it out with a few tablespoons of hot water. Garnish with finely chopped fresh chives.
3. Add a spoonful of caviar on top and enjoy! This dish is best enjoyed immediately.

More Recipes to Try!

Enjoyed this delicious breakfast recipe? Check out some of my other recipes you’re sure to enjoy!

• Smoked Salmon Eggs Benedict – made with avocado, smoked salmon, and capers.
• King Crab Rolls – king crab seasoned with herbed butter and lemon served on soft brioche rolls!
• Smoked Salmon Frittata – creamy egg frittata filled with smoked salmon, topped with creamy cheese, avocado, and fresh dill.
• The Best Crab Cakes – easy recipe for homemade crab cakes with homemade dipping sauce.