Dungeness Crab Eggs Benedict
User Reviews
5
Dungeness Crab Eggs Benedict
Description
The recipe calls for steaming Dungeness crab legs until hot, then chilling briefly to stop cooking. Meat is extracted carefully using a crab cracker or kitchen shears. Eggs are poached gently in simmering water to desired doneness, typically 3-5 minutes.
Each English muffin half is toasted and layered with sliced avocado, crab meat, and a poached egg. A creamy sauce made by mixing plain yogurt, Dijon mustard, lemon juice, and a pinch of salt is spooned over the assembled ingredients, adding a tangy and smooth accompaniment that contrasts with the richness of the crab and eggs.
This dish pairs well with light sides or salad for a special breakfast or brunch occasion, offering a seafood twist on the traditional eggs Benedict.
Pre-cooked crab meat is assumed. Crab can be prepared ahead and stored in the refrigerator for up to three days, making assembly on serving day quick and convenient.
Ingredients
Crab Eggs Benedict:
- 6 ounces Dungeness crab legs, approx. 3 crab legs
- 2 egg
- 1 English Muffin toasted
- ½ avocado thinly sliced
- 1 green onion diced, optional for garnish
Creamy Yogurt Sauce:
- ½ cup PLAIN yogurt
- 2 tablespoon Dijon mustard
- 2 teaspoon lemon juice freshly squeezed
- salt pinch, to taste
Instructions
Steaming the Crab Legs:
- In a large pot, bring ½" water to a boil. Set a metal vegetable steamer inside the pot. Add crab legs (they should not be touching the water), and cover pot. Steam 4-6 minutes for thawed legs, or 10-12 minutes for frozen legs. After crab legs are done steaming, set them in a bowl of icy water to stop them from cooking further.
Removing Crab Meat:
- Use a crab cracker to remove crab meat from shells, or use a chef’s knife and kitchen shears. (Check the Recipe Notes for a tutorial link.)
Poaching the Eggs:
- Bring about 3" water to boil in a saucepan. Reduce heat to a simmer.
- Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.
Making the Creamy Yogurt Sauce:
- Add all ingredients for the sauce into a bowl and mix. Salt to taste.
Assembling the Crab Eggs Benedict:
- Assemble your Eggs Benedict by layering one slice of the English muffin, half the avocado, half the crab meat, and then repeat with the rest of the bread, avocado, and crab meat.
- Add a small spoonful of the yogurt sauce on top of the crab meat to help hold it together. Top each stack with a poached egg, and more sauce on top.
- Garnish with green onion if desired. Serve immediately.
Notes
- Canned or pre-cooked crab legs are commonly used; this recipe assumes pre-cooked crab.
- Steaming and shelling crab can be done ahead of time, with crab meat stored in the fridge for up to 3 days before assembly.
- To shell crab legs, use a crab cracker or kitchen shears carefully to extract meat without breaking it excessively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 236mg | 79% |
| Sodium | 717mg | 30% |
| Potassium | 457mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 188mg | 19% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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