Real Recipes From Real Home Cooks ®

brunch crab benedict

(3 ratings)
Blue Ribbon Recipe by
Pam Ellingson
Wichita, KS

This is my recipe for an elegant open-faced crab sandwich to be served for brunch or a fancy luncheon. Normally I would use a small croissant as the base, but the biscuit works well too. To make it more family-friendly, you can just toast the biscuits and spread on some crab mixture, and microwave until the cheese melts. Then top with a sunny side up or over-easy fried egg and the hollandaise.

Blue Ribbon Recipe

Eggs Benedict is a favorite brunch item and we loved the crab twist in this recipe. The cheese and the green pepper, mix well with the flavor of the crab. A creamy mock hollandaise sauce comes together in minutes and is delicious spooned over the poached egg and crab filling. This is a very impressive dish you could serve for brunch or a holiday breakfast.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 40 Min
cook time 15 Min
method Bake

Ingredients For brunch crab benedict

  • 2 can
    crab meat, drained (7.5 oz each) or about 1 lb of krab
  • 1/2 c
    Gruyere or Fontina cheese, shredded
  • 1/2 c
    cheddar cheese, shredded
  • 1/3 c
    green pepper, finely minced
  • 1/4 c
    sweet onion, finely minced
  • 1/2 tsp
    salt or to taste
  • 1/2 c
  • 1 tsp
    dried dill weed
  • 2 tsp
    fresh lemon juice
  • 1 jar
    marinated artichoke hearts, drained and chopped (6 oz)
  • 8
    frozen fully-cooked biscuits
  • 8
    eggs, poached
  • finely chopped parsley or paprika for garnish if desired
  • 1/4 c
    melted butter
  • 1/2 c
  • 1
    squeeze of lemon juice to taste, about 1-2 tsp.

How To Make brunch crab benedict

  • Baking frozen biscuits.
    Heat oven to 375 degrees. Remove biscuits from the freezer and bake in the oven according to package directions while preparing filling and eggs.
  • Crab, cheeses, pepper, onion, artichoke hearts, lemon juice, dill, and mayonnaise combined in a bowl.
    In a medium-size bowl, shred crab or break up into smallish bite-size chunks. Toss with cheeses, pepper, and onion. Add chopped artichoke hearts, lemon juice, dill, and mayonnaise. Toss to combine. Season to taste with salt. Refrigerate covered until needed.
  • Hollandaise sauce in a bowl.
    Mix the mock hollandaise sauce in a small bowl. Measure out the butter into the bowl. Microwave for 20 seconds. Add mayonnaise and whisk until smooth. Add lemon to taste and whisk again. Set aside until ready to use. (If this is too thick when serving, add a bit more melted butter. Heat for just 5 to 7 seconds and whisk again.)
  • Poaching eggs in a skillet of water.
    Poach 8 eggs by whatever method you choose. (Fresh eggs are best as they hold their shape better.) I use a large skillet with about 1-2 inches of water, add 1 Tbsp or two of vinegar and bring to very slow simmer (bubbles just barely coming to the surface). Break each egg into a small cup and slide it slowly into the simmering water. In a large skillet, you can do about 4 eggs. Allow to cook until white is set and yolk is still soft, depending on the simmer. Remove carefully from the water with a slotted spoon and place into warm/tap hot water in a large flat container. (I use a shallow glass casserole big enough to hold all eight eggs.) Set aside until ready to serve.
  • Crab mixture on top of biscuits baking in the oven.
    Split the biscuits. On each of the bottom halves, spread equal amounts of the crab mixture. Place all the half biscuits with topping on a baking sheet and place in the 375 degree oven for about 4-7 minutes to heat and melt cheeses. While heating spread a little butter on the top halves. When cheese is melted, pull out the baking sheet and place the biscuit tops on it butter side up, next to the already heated halves.
  • Melting cheese under broiler.
    Turn oven to broil. Return pan to oven for a few minutes to brown the buttered tops and the crab mixture. Watch carefully to avoid burning.
  • Poached egg on the crab mixture with hollandaise sauce spooned over.
    Remove pan from oven and plate up the sandwiches. To serve, place the crab topped half of the sandwich on a luncheon plate. Slide one poached egg on top of the crab mixture and then place about 1-2 Tbsp of the hollandaise on top of the egg. Sprinkle with some chopped parsley or some paprika to "decorate" and serve the broiled, butter top half to the side.
  • 8
    This sounds tedious, but remember, you can make the crab mixture and refrigerate till needed. You can make the mock hollandaise and keep it refrigerated then reheat slightly just before serving (whisk to smooth) and you can poach the eggs ahead and hold them in cold water in the fridge for several hours to overnight if you just reheat them in hot water before serving them. So most of the work can be spread out over several hours or done the night before. (Why spend your whole morning in the kitchen before a brunch? Make it easy on yourself.)