Crab eggs Benedict are made with crab meat and spinach in lieu of Canadian bacon topped with a poached egg and creamy Hollandaise sauce. If you like eggs Benedict you need to try this version. You will have an explosion of flavors in your mouth with every bite of sweet crab meat laced in egg yolk and butter sauce. It is truly a great dinning experience.
Poaching eggs is not easy. In fact it is pretty hard. That is until you get the hang of them. Once you figure it out you will be able to make them in no time. If you are making eggs Benedict for a lot of people you can poach the eggs in advance and place them in ice water to stop the cooking process. All you need to do the next is warm them up in some simmering water before you serve them.
This recipe sill do great with canned crab meat that is not expensive at all. You will create a very elegant dish that is fit for a royalty.
This is what you need to make this spectacular and exquisite crab eggs Benedict recipe:
4 English muffins – lightly toasted
8 poached eggs
1 Hollandaise sauce recipe
2 cups chopped raw spinach
1 – 6 oz. can crab meat, drained
Salt, White Pepper & Paprika
Melt 2 TBS butter in a skillet. Add the spinach and saute for a few minutes, until wilted and softened. Add the crab meat and mix well. Season with a little bit of white pepper and salt. Cook for a few minutes until spinach is soft and crab meat has heated through.
Place the two halves of toasted English muffin on a plate. Top with the crab and spinach. Top with a poached egg. Top with some Hollandaise sauce. Sprinkle with a little paprika for color. Serve and enjoy!