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Crab Imperial Eggs Benedict

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch
Keyword: crab, crab imperial, eggs benedict, hollandaise, old bay
Servings: 2


  • Immersion Blender


  • 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

Old Bay Hollandaise

  • 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.
    2. Melt 2 tbsp butter in the microwave on high for about 45 seconds, or until all butter is completely melted.
    3. 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).
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. Place two crab topped muffins on each plate. Top each muffin with a poached egg, and pour Hollandaise sauce over all 4. Sprinkle a bit of Old Bay over top each muffin and serve!