Crab Eggs Benedict Caviar (Print Version)
# Ingredients:
→ For Buttery Crab Mix
01 -
1/2 lb King crab flesh (roughly 1 pound with shells)
02 -
4 tbsp salted butter
03 -
1 tsp sea salt
04 -
1/2 tsp ground black pepper
05 -
1/4 tsp smoked paprika
06 -
2 tbsp fresh parsley, chopped
07 -
1 tbsp chives, chopped
08 -
2 tbsp lemon juice, freshly squeezed
→ For Simple Hollandaise Mix
09 -
4 large egg yolks
10 -
1 tbsp lemon juice, freshly squeezed
11 -
1/4 tsp sea salt
12 -
1/2 cup salted butter, melted
13 -
1/4 tsp smoked paprika
14 -
1 tbsp chives, chopped
→ For Base Layer
15 -
2 large English muffins, cut in half
16 -
1 tbsp butter
→ For Soft Eggs
17 -
4 large eggs
18 -
Salt for water flavoring
19 -
2 tbsp white wine vinegar or plain distilled vinegar
→ For Finishing Touch
20 -
1 oz sturgeon caviar
21 -
2 tbsp chives, finely chopped
# Instructions:
01 -
Skip this step if your crab is already cooked. For raw crab: heat your oven to 175°C (350°F). Put the crab on a big baking sheet and cook for about 25 minutes until you see steam coming from the legs.
02 -
Take out the meat from crab legs. Think about wearing cut-proof gloves with disposable ones on top to stay safe from sharp edges. Use scissors to cut the shell open and carefully pull out the meat into a bowl.
03 -
Use your fingers to break any big pieces of crab meat into smaller bits.
04 -
Warm up a medium pan over medium heat. Melt 4 tbsp of salted butter in it. Add salt, pepper, paprika, parsley, chives, and fresh lemon juice to the butter. Toss in the crab meat and mix it all together. Cook for 4-5 minutes until hot. Take off heat but don't let it cool down.
05 -
Fill a small pot halfway with water and heat it on medium until it's just steaming but not boiling hard. Find a mixing bowl that can sit on top of the pot without touching the water (keep it about 1 inch above).
06 -
Put egg yolks and lemon juice in your bowl, add salt, and whisk them together.
07 -
Set the bowl over the steaming pot. Slowly pour in melted butter, a spoonful or two at a time, while whisking non-stop until you've added all the butter (takes about 5 minutes).
08 -
Keep whisking and cooking until your sauce gets thick and creamy. Take it off the heat, stir in the smoked paprika and chives. Cover it to keep warm. If it gets too thick later, just mix in some hot water.
09 -
Heat up a big frying pan over medium heat. Melt the butter in it. Put the split English muffins in the melted butter and cook until they turn golden. Move them to a plate and keep them warm.
10 -
Crack each egg into its own small dish. Put each egg through a small strainer and gently shake to get rid of runny white parts. Put the eggs back in their dishes.
11 -
Put about 1.5 inches of water in a deep pan. Add plenty of salt and white vinegar. Heat until tiny bubbles form.
12 -
Turn down the heat to medium-low. Carefully tip all eggs from their dishes into the water at the same time. Let them cook for about 1½-2 minutes until whites set but yolks stay soft.
13 -
Lift eggs out with a slotted spoon and put them on paper towels to soak up extra water.
14 -
Put your toasted muffin halves on plates. Top each with a good amount of warm crab meat and butter.
15 -
Put a cooked egg on each crab-topped muffin. Pour lots of sauce over each egg. Add a bit of hot water to thin the sauce if needed. Sprinkle with fresh chives and a small spoonful of caviar. Serve right away.
# Notes:
01 -
This fancy breakfast works great for special moments like birthdays or holiday morning meals.
02 -
You can make the eggs a bit early and keep them in cold water, then warm them up in hot water right before serving.
03 -
When making the sauce, keep the heat low so it doesn't curdle or break.