Crab Benedict, D.C. Brunch Style
Toasted English muffins topped with lump crab meat, poached eggs, and hollandaise, a Chesapeake twist on the classic that anchors D.C.'s competitive weekend bottomless-brunch scene.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Hard
- Calories
- 520 kcal
Equipment
- •Double boiler or heatproof bowl
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 36
- carbs
- 26
- protein
- 24
- calories
- 520
Instructions
- 1
Put egg yolks and lemon juice in a heatproof bowl over simmering water. Whisk until pale and thick.
- 2
Slowly pour in melted butter while whisking constantly until thick and shiny. Stir in Old Bay and keep warm.
- 3
Heat the crab meat gently in a dry skillet just to take the chill off.
- 4
Bring a pot of water with vinegar to a gentle simmer. Cook the eggs for 3 minutes for a runny yolk.
- 5
Toast the English muffin halves until crisp.
- 6
Place warm crab meat on each muffin half. Top each with a poached egg.
- 7
Spoon hollandaise sauce generously over the top. Sprinkle with chives.
- 8
Serve right away.
Chef's tips
Keep the hollandaise warm in the bowl off direct heat so it stays smooth while you cook the eggs.
Storage
Best made fresh; hollandaise does not store or reheat well.
Reheating
Not recommended; components are best assembled and eaten immediately.
Common mistakes to avoid
- •Letting the sauce get too hot, which makes it separate and turn oily
- •Cooking eggs in water that boils too hard, which tears the whites apart
Serving suggestions
Cooked Crab Benedict, D.C. Brunch Style?
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