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If you love seafood like my guy and I do, this is the brunch recipe of your dreams.
This ain’t no crab cake, either. This is 100% crab meat with no filler (claw meat, because we’re not like that, and it tastes just as good), enveloped in egg yolks, mayo and old bay for a velvety-rich and incredibly flavorful “treat-yo-self” breakfast. I love to save this recipe for special occasions, such as our annual Christmas Brunch when we invite friends over for a Christmas Breakfast buffet and Mimosas.
So there are a lot of steps, and a lot of timing in making a great Eggs Benedict, but don’t let a little egg poaching or hollandaise intimidate you out of this. You got this.
You’ll start with simply melting some butter in a microwave and brushing that butter onto some fresh split english muffins, then toasting them under the broiler in your oven.
The Crab Imperial mixture comes together in seconds, you’re just mixing a few ingredients in a bowl. No big deal.
You’ll then place that mixture onto the gloriously browned English muffins you just toasted and pop ’em back under the broiler.
While they broil, you will poach the eggs, and get all the Hollandaise ingredients ready to go. And about that Hollandaise…you’ll make it with a hand-dandy immersion blender, in a CUP. It’s easy, fast and foolproof! Just add the eggs to a cup just a tad larger than the immersion blender and stream the butter in while it runs. That’s it!
Crab Imperial Eggs Benedict
2 English muffins, split
2 tbsp butter, melted
4 eggs, poached
Crab Imperial Mixture
8 oz crab claw meat
1 egg yolk
1/4 cup mayonaise
1/2 tsp sugar
1 tsp Old Bay
fresh ground black pepper, to taste
the juice of half a lemon
2 egg yolks
1/2 tsp lemon juice
8 tbsp hot, melted butter
6-8 shakes of Old Bay seasoning
Turn the broiler in your oven on high.
Melt 2 tbsp butter in the microwave on high for about 45 seconds, or until all butter is completely melted.
Split English muffins and lay on a broiler-safe baking tray or on a cookie sheet. Brush all 4 with melted butter (reserve any remaining melted butter). Place under broiler and broil until golden brown, about 3-5 minutes (checking frequently to ensure they don’t burn).
While your muffins broil, mix all Crab Imperial mixture ingredients in a small mixing bowl, and bring a large pot of water to a simmer on the stove so that it’s ready for poaching the eggs.
Once English muffins are golden brown, remove from broiler and top each evenly with crab mixture. Brush remaining melted butter on the top of the crab mixture and return to the broiler. Broil until crab mixture is golden and crisp on top, about 8 minutes.
While the crab mixture cooks, poach your eggs. (I like to crack the eggs into a fine mesh sieve, then let the extra white run through for a prettier-shaped poached egg, but cracking them right into the simmering water works just as well. Simmer 3-4 minutes on low heat until whites are just set and yolk is still jiggly, and carefully remove with a slotted spoon to a paper towel lined plate to drain.
As soon as the crab mixture is browned and ready, get your Hollandaise ready. Melt 8 tbsp of butter on the stovetop in a small saucepan. Add egg yolks, lemon juice and 6-8 shakes of Old Bay seasoning to a cup/liquid measuring cup just wide enough to fit your immersion blender, and place blender into cup. Pulse egg yolks, Old Bay and lemon juice briefly to combine/slightly thicken. Once butter is fully melted, with the immersion blender running, slowly stream the hot butter into the cup. Continue to blend until all butter is well incorporated and sauce is slightly thickened, about 1 minute.
Place two crab topped muffins on each plate. Top each muffin with a poached egg, and pou