Best Crab Eggs Benedict Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY BACON AND CRAB BREAD PUDDING EGGS BENEDICT



Savory Bacon and Crab Bread Pudding Eggs Benedict image

This will certainly make any brunch special, especially a Mother's Day brunch, which will be here before you know it.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Breakfast Sandwich Recipes

Time 48m

Yield 2

Number Of Ingredients 19

1 tablespoon butter
3 cups dry bread cubes
1 teaspoon vegetable oil
1 strip bacon, chopped
¼ cup minced onion
¼ cup minced red bell pepper
⅓ cup chicken broth, or more as needed
⅓ cup heavy cream
1 large egg
½ lemon, juiced
1 tablespoon chopped fresh tarragon
1 teaspoon fresh lemon zest
4 ounces fresh lump crabmeat
salt and fresh ground pepper to taste
1 pinch cayenne pepper, or to taste
½ tablespoon distilled white vinegar
2 eggs
¼ cup hollandaise sauce
1 pinch cayenne pepper, for garnish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Butter the insides of 2 (10-ounce) ramekins and place on a baking sheet.
  • Place bread cubes into a large bowl, set aside.
  • Heat vegetable oil in a large skillet over medium heat; cook and stir bacon in hot oil until browned and almost crisp, 5 to 6 minutes. Remove excess oil from skillet and discard.
  • Stir in onion and cook for about 2 minutes. Stir in red pepper and cook for an additional minute.
  • Stir in chicken broth and heavy cream; cook until mixture begins to simmer, about 1 to 2 minutes.
  • Pour cream mixture over bread cubes and mix thoroughly until all liquid is absorbed.
  • Stir in 1 egg, lemon juice, tarragon, and lemon zest.
  • Mix in crabmeat, salt, black pepper, and cayenne pepper.
  • Spoon Mixture into prepared ramekins and bake in a preheated oven until tops are golden brown, about 20 minutes.
  • Remove ramekins from oven and top each bread pudding with a poached egg. Spoon hollandaise sauce over each egg. Garnish with cayenne pepper.

Nutrition Facts : Calories 717.5 calories, Carbohydrate 43.2 g, Cholesterol 481.1 mg, Fat 48.7 g, Fiber 3.8 g, Protein 28.9 g, SaturatedFat 23.3 g, Sodium 1300.8 mg, Sugar 5.4 g

CRAB CAKES EGGS BENEDICT RECIPE BY TASTY



Crab Cakes Eggs Benedict Recipe by Tasty image

Give your brunch game an update with crab cake eggs Benedict. They're easy to assemble, yet sure to impress your guests. We like to use an immersion blender to make fool-proof hollandaise, but if you don't have one, try using an upright blender instead.

Provided by Matt Ciampa

Categories     Breakfast

Time 2h

Yield 4 servings

Number Of Ingredients 21

3 tablespoons shallot, minced
½ teaspoon dried parsley
¼ teaspoon garlic powder
1 teaspoon dijon mustard
1 large egg yolk
3 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon lemon zest
½ teaspoon kosher salt
1 pinch black pepper
1 pinch cayenne pepper, plus more for garnish, optional
2 cans crab meat, drained and picked for shells
¾ cup panko breadcrumbs
½ cup all purpose flour, for dusting
¼ cup canola oil
4 large eggs
1 tablespoon white wine vinegar
1 large egg yolk
2 teaspoons lemon juice
¼ teaspoon kosher salt
1 stick unsalted butter, melted

Steps:

  • Make the crab cakes: In a large bowl, whisk together the shallot, parsley, garlic powder, Dijon mustard, egg yolk, mayonnaise, lemon juice, and lemon zest. salt, pepper and cayenne, if using. Add the crabmeat and fold to combine. Add the panko and mix until just combined. Cover the bowl with plastic wrap and let sit in the fridge for 1 hour.
  • Shape the crab mixture into 4 equal patties. Dust the cakes with the flour and shake off any excess.
  • Heat a large skillet over medium heat. Add the canola oil, then fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
  • Poach the eggs: Bring a large pot of water to a simmer over medium heat. Add the vinegar.
  • Crack 1 egg into a small bowl. With a spoon, stir the water in a clockwise direction to create a whirlpool. Carefully drop the egg into the center of the whirlpool. Cover the pot and cook for 3-5 minutes, or until egg white is set and yolk is still runny. Remove the egg from the pot with a slotted spoon and transfer to a container of cold water to stop the cooking process. Repeat with the remaining eggs.
  • Make the hollandaise: Add the egg yolk, lemon juice, and salt to a tall glass or container. Use an immersion blender to pulse a few times to blend together. With the machine running, slowly drizzle in the melted butter. Continue to blend until the mixture thickens and lightens in color.
  • Top each crab cake with a poached egg and drizzle with the hollandaise sauce. Garnish with cayenne, if desired.
  • Enjoy!

Nutrition Facts : Calories 535 calories, Carbohydrate 31 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams

CRAB-AND-AVOCADO EGGS BENEDICT



Crab-and-Avocado Eggs Benedict image

Cold eggs hold their shape better than room-temperature eggs when poaching. If using farm-fresh eggs that have not been refrigerated, chill them for about 1 hour before poaching, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Number Of Ingredients 10

3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
2 large egg yolks, plus 4 whole eggs
6 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1 tablespoon white vinegar
1 avocado, halved, pitted, and peeled
2 English muffins, split
8 ounces jumbo lump crabmeat
1 teaspoon minced fresh tarragon

Steps:

  • Whisk together lemon juice, Dijon, egg yolks, and 3 tablespoons water in a heatproof bowl. Melt butter in a saucepan over medium-high. When it boils, reduce heat to medium; simmer until foamy. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat. Very slowly drizzle into lemon mixture, whisking constantly, then season with salt and pepper. Return to saucepan; set aside.
  • Bring 1 inch water and vinegar to a simmer in a nonstick skillet over medium-high. Meanwhile, mash avocado in a bowl; season with salt and pepper. Toast muffins and spread avocado onto split sides; top with crab. Gently crack eggs into simmering water. Simmer until whites are set but yolks are still runny, 3 to 4 minutes. Transfer to a paper towel-lined plate with a slotted spoon; let drain 30 seconds, then place atop crab. Warm Hollandaise over low, whisking constantly (do not let boil), until thickened slightly and heated through, 1 minute. Remove from heat, stir in tarragon, and spoon evenly over eggs. Serve immediately.

DIVINELY RICH EGGS BENEDICT WITH CRAB



Divinely Rich Eggs Benedict with Crab image

Provided by Sandra Lee

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

Steps:

  • Preheat the oven to 350 degrees F.
  • Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
  • Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
  • Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
  • Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
  • Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
  • To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.

EGGS "BENEDICT" WITH QUAIL EGGS AND SPICED BISCUITS WITH LEMONGRASS-CRAB-FENNEL SALAD



Eggs

Provided by Ming Tsai

Categories     dessert

Yield 4 servings

Number Of Ingredients 22

12 each quail eggs
1 tablespoon rice wine vinegar
Water
2 3/4 cup bread flour
2 3/4 cup cake flour
1/2 tablespoons salt
3/8 cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of above lemon, minced
1/2 cup chilled butter (4 ounces)
2 whole eggs
About 12 ounces buttermilk (Place 2 eggs in a pint cup and top fill with milk to the top)
2 stalks lemongrass, finely minced, white part only
1/2 cup extra virgin olive oil plus 1 tablespoon
3 each scallions, 1/16-inch slice, green/white separated
Juice of 1 lemon
1/2 tablespoon coarse ground, toasted coriander
1 large head fennel, de-cored and shaved paper thin
1/2 pound fresh crab leg meat, picked through thoroughly
Salt and white pepper to taste

Steps:

  • For the quail eggs: In a 2 quart sauce pan filled 2/3 of water add vinegar and bring to a boil. On a simmer, open eggs into the water and try to gather the whites around the yolks. Cook only briefly, 1-2 minutes, should keep the eggs runny. For the spiced biscuits: In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove form processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment paper at 350 degrees for 12 to 14 minutes until golden brown. A tester should come out cleanly. Makes 12 biscuits, 2 per serving.
  • For the salad: In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
  • PLATING Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half on the salad. Top with small mound of salad the top with egg. Drizzle on vinaigrette and rest top of biscuit against the mound.

EGGS BENEDICT WITH ASPARAGUS AND CRAB



Eggs Benedict With Asparagus and Crab image

Make and share this Eggs Benedict With Asparagus and Crab recipe from Food.com.

Provided by Sherri Leyendecker

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1/4 cup parsley
1/4 cup vegetable oil
1 teaspoon vinegar
4 eggs
4 slices Canadian bacon, thin slices, cooked
2 English muffins
4 whole crab claws
steamed asparagus
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
salt and pepper

Steps:

  • Steam asparagus till tender with 1 teaspoon of vinegar.
  • Steam crab till fully cooked.
  • Poach eggs with parsley.
  • Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.

Nutrition Facts : Calories 546.3, Fat 47.1, SaturatedFat 19.8, Cholesterol 428.4, Sodium 603.6, Carbohydrate 14.4, Fiber 1.1, Sugar 1.6, Protein 16.9

EGGS 'BENEDICT' WITH QUAIL EGGS AND SPICED BISCUITS LEMONGRASS-CRAB-FENNEL SALAD



Eggs 'Benedict' with Quail Eggs and Spiced Biscuits Lemongrass-Crab-Fennel Salad image

Provided by Ming Tsai

Time 1h5m

Number Of Ingredients 22

Water
1 tablespoon rice wine vinegar
12 quail eggs
2 3/4 cups bread flour
2 3/4 cups cake flour
1/2 tablespoons salt
3/8-cup sugar
1 teaspoon ancho chile powder
4 tablespoons baking powder
1/2 tablespoon minced fresh thyme
Zest of 1 lemon, minced
1/2 cup chilled butter (4 ounces)
2 eggs
About 12 ounces buttermilk (Place 2 eggs in a pint sized measuring cup and fill to the top with milk)
1/4 cup plus 1 tablespoon extra virgin olive oil
2 stalks lemongrass, white part only, finely minced
3 scallions, sliced 1/16-inch thick, green/white separated
Salt and white pepper to taste
Juice of 1 lemon
1/2 tablespoon coarsely ground coriander, toasted
1/2 pound fresh crab leg meat, picked through
1 large head fennel, cored and shaved paper thin

Steps:

  • Fill a 2 quart sauce pan 2/3 to the top with water. Add vinegar and bring to a simmer. Open eggs into the water and try to gather the whites around the yolks. Cook briefly for 1 to 2 minutes to keep the eggs runny.
  • In a food processor, combine all dry ingredients, thyme and zest. Add chilled butter and pulse to small pieces. Add egg/milk mixture and incorporate. Do not over mix. Remove from processor and roll out on a floured surface. Using a 2-inch round pastry cutter, make circles and bake on parchment lined baking sheet at 350 degrees for 12 to 14 minutes until golden brown. A toothpick inserted in the center should come out clean.
  • In a small saute pan on medium heat, add 1 tablespoon oil and saute lemongrass and scallion whites until soft, about 4 minutes. Season and set aside. In a bowl, whisk together juice, coriander, scallion greens and remaining oil. Add lemongrass and check for seasoning. In another bowl, mix crab and fennel. Add 2/3 of the vinaigrette and toss to coat. Check for seasoning.
  • PLATING: Cut the biscuits in half. Lay a little salad down to prevent sliding and place the bottom half of the biscuit on the salad. Top biscuit with a small mound of salad and a poached egg. Drizzle on vinaigrette and rest top half of biscuit against the mound.

CRAB CAKE EGGS BENEDICT WITH SAUTEED SPINACH RECIPE - (4/5)



Crab Cake Eggs Benedict with Sauteed Spinach Recipe - (4/5) image

Provided by á-10847

Number Of Ingredients 20

1/3 cup mayonnaise, 3 ounce/80 ml
3 green onions, white and green parts, minced
1/3 cup minced yellow onion, 2 ounce/60 g
1/4 cup finely grated carrot, 1 ounce/30 g
3 tablespoons peeled and grated fresh ginger
2 tablespoons sesame seeds, toasted
2 teaspoons fresh lemon juice
12 ounces fresh-cooked lump crabmeat, preferably Dungeness, 375 g
1 cup panko, or as needed, 1 1/2 ounce/45 g
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
12 ounces baby spinach, rinsed but not dried
2 tablespoons canola oil
2 tablespoons distilled white vinegar
8 large eggs
HOLLANDAISE SAUCE
4 large egg yolks
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
1 cup unsalted butter, 8 ounces/250 g

Steps:

  • Prepare the crab cakes. Line a baking sheet with parchment paper. In a bowl, mix together the mayonnaise, green onions, yellow onion, carrot, ginger, sesame seeds and lemon juice. Pick over the crabmeat for shell shards and cartilage. Add to the mayonnaise mixture and mix gently until combined. Stir in about 1/2 cup panko, just enough to make the mixture hold its shape when formed into a cake. The exact amount depends on the moisture content of the crab. Season with salt and pepper, to taste Divide the mixture into 8 equal portions and shape each portion into a thick cake. Spread the remaining 1/2 cup panko in a shallow dish. Coat the cakes evenly with the panko, and transfer to the prepared baking sheet. Refrigerate for at least 15 minutes or up to 1 hour. Make the hollandaise sauce While the crab cakes are sitting, make the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, 1/8 teaspoon salt, and a few grinds of pepper. In a small saucepan, melt the butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processing until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a little water to thin it. Transfer the hollandaise sauce to a heatproof bowl. Cover and place over (not touching) a saucepan of hot, not simmering water to keep warm until ready to use. Makes about 1 1/2 cups. Saute the Spinach In a large saucepan, melt the butter over medium heat. A handful at a time, add the spinach, cooking until the batch wilts before adding another handful. Cook all of the spinach until just wilted, about 1 minute. Drain the spinach in a sieve, pressing gently to remove some, but not all, excess liquid. Season the spinach with salt and pepper. Return to the saucepan and keep warm over very low heat. Cook the crab cakes Line another rimmed baking sheet with paper towels. In a large frying pan, heat the oil over medium heat until it shimmers. Add the crab cakes and cook until the undersides are golden brown, 2 to 3 minutes. Flip the cakes and cook until the other sides are golden brown, 2 to 3 more minutes. Using a slotted spatula, transfer to the paper towels to drain briefly. Poach the eggs In a wide saucepan, combine 8 cups water and the vinegar and bring to a boil over high heat. Reduce the heat to medium-low to keep the water at a simmer. Fill a bowl halfway with hot tap water and place it near the stove. Crack an egg into a small bowl. Slip the egg from the bowl into the simmering water. Using a large metal spoon, quickly spoon the egg white back toward the center of the egg to help the egg set in an oval shape. Simmer gently until the egg white is opaque and the egg is just firm enough to hold its shape, 3-4 minutes. Using a large slotted spoon, lift the egg out of the simmering water. Trim off any floppy bits of white and carefully transfer the egg to the bowl of hot water. Repeat to poach the remaining eggs. To serve, place 1 or 2 crab cakes on each plate. Using tongs, top each cake with a mound of spinach. One at a time, using a slotted spoon, remove the poached eggs from the water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch an egg on each cake. Spoon 1 to 2 tablespoons of hollandaise over each egg. Serve at once, passing the remaining sauce on the side. Serves 4-8.

CRAB EGGS BENEDICT RECIPE - (4.4/5)



Crab Eggs Benedict Recipe - (4.4/5) image

Provided by á-25089

Number Of Ingredients 13

1/3 cup reduced-fat buttermilk
1/3 cup canola mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper, plus more to garnish to taste, divided
1 1/2 teaspoons butter
1 tablespoon white wine vinegar
8 large eggs
4 English muffins, toasted
8-ounces fresh lump crabmeat, shell pieces removed
2 tablespoons chopped fresh chives, optional to garnish
1 tablespoon chopped fresh tarragon, optional to garnish

Steps:

  • Combine buttermilk, canola mayonnaise, grated lemon rind, lemon juice, Dijon mustard, and black pepper in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm. Add water to a large skillet, filling 2/3 full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin cut-sides-up on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with freshly ground pepper to taste. Garnish with chives and tarragon to taste.

EGGS BENEDICT WITH CRAB CAKES



EGGS BENEDICT WITH CRAB CAKES image

Yield 2

Number Of Ingredients 11

4 crab cakes (pg. 362)
3 cups spinach
4 eggs
1 tbsp apple cider vinegar, for poaching
Hollandaise sauce:
3 egg yolks
3 tbsp extra virgin olive oil
1 tbsp hot water
1 tbsp lemon juice
1/4 tsp salt
Pinch of cayenne

Steps:

  • 1. Sauté the spinach in some coconut oil until wilted. Set aside. 2. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes. 3. To poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to a paper towel- lined plate. Repeat with remaining eggs. 4. To assemble, divide the spinach between plates, top with a crab cake, and place a poached egg over each. Spoon the hollandaise over the top, with another pinch of cayenne if desired. Serve warm.

CRAB EGGS BENEDICT



CRAB EGGS BENEDICT image

Categories     Egg

Number Of Ingredients 14

1/3 cup reduced-fat buttermilk
1/3 cup canola mayonnaise
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons butter
1 tablespoon white wine vinegar
8 large eggs
4 English muffins, toasted
8 ounces fresh lump crabmeat, shell pieces removed
Cracked black pepper
2 tablespoons chopped fresh chives (optional)
1 tablespoon chopped fresh tarragon (optional)

Steps:

  • 1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until ­butter melts. Keep warm. 2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.

Related Topics